Pasta alla Norcina is a creamy pasta full of the comforting flavors of pork sausage, white wine, Pecorino Romano, and just a touch of nutmeg. The velvety texture of the sauce pairs perfectly with the al dente pasta and crumbled sausage. Relatively simple to make, this dish is perfect for a weeknight when you want just a bit of decadence.
Pasta alla Norcina may be the most underrated pasta EVER.
Underrated because with one exception, I have not seen this on the menu of Italian restaurants here in New York, and I think it damn well deserves to be! 😉
Perhaps that is because this dish hails from the city of Norcia in Italy’s Umbria region, where most of the Italian immigrants who came to the US (my ancestors included) were from Southern Italy and Sicily.
Traditionally, pasta alla Norcina is made using a pork sausage made in Norcia using a combination of white wine and nutmeg. A bit different from the typical fennel pork sausage available here in New York.
In addition to Norcia sausage, the dish is also typically topped with a shaving of black truffles, which are also foraged in Norcia.
So my attempt here is to deviate slightly from traditional while (hopefully) still maintaining the overall integrity of the dish.
I’m using bulk mild pork sausage and baby Bella mushrooms in the sauce along with some nutmeg, white wine, and heavy cream.
The result is quite possibly the most creamy, velvety, flavorful pasta you’ll ever eat.
Fun Fact – The city of Norcia is known for its pork products, specifically cured and smoked pork, so much so that shops carrying such goods are often referred to as norcinerias after the name of the city.
How to make pasta alla Norcina
Each number corresponds to the numbered written steps below.
- Bring a large pot of salted water (2 tablespoons kosher salt) to boil. Chop up 8 ounces of mushrooms. Note: I’m using baby Bella mushrooms but use any fresh mushrooms you can find. Dried mixed mushrooms, that have been reconstituted also work very well for this dish.
- Finely dice 1 small onion and remove the skin from 3 cloves of garlic.
- Heat a very large stainless steel pan to medium heat. Wait 3 minutes then add 2 tablespoons of olive oil and the sausage. Brown the sausage while breaking it up with a wooden spoon.
- Once the sausage is brown and almost cooked (about 5-7 minutes) move it to the side and add the mushrooms. Spread them out so that they sear and release their water. Note: If you don’t have a large enough pan, (I’m using a 14″ stainless steel pan) sear the sausage first then remove and set aside. The sausage can then be added back to the pan later after the mushrooms and onions have cooked.
- Once the mushrooms release their water and brown a bit (about 5 minutes) mix them in with the sausage and push both to the side. If needed, add a couple more tablespoons of olive oil along with the onions and garlic and saute until soft (about 3-5 minutes). Once the garlic turns golden, remove it and discard.
- Mix everything together and add the wine. Turn the heat up to medium-high and cook the alcohol out for about 60-90 seconds. Scrape the bottom of the pan with a wooden spoon to remove all of the browned flavor bits.
- At this point, you can begin cooking your pasta in the salted boiling water. Add in the cream and bring the sauce to a simmer.
- Once the sauce is simmering and has slightly thickened (about 2 minutes) turn the heat down to low.
- Let the sauce simmer on the lowest setting, then add a half cup of pasta water and stir together.
- Add the pasta to the sauce when it isn’t yet quite al dente. Turn heat to medium. Stir well and cook the pasta with the sauce.
- Cook the pasta until it reaches just al dente. If you need more pasta water to loosen things up, add a bit at a time. When the pasta is finished cooking remove the pan from the burner and add the Pecorino Romano.
- Stir well and if too thick, again add a touch more of the reserved pasta water. Season with a good amount of cracked black pepper and salt to taste. Sprinkle a pinch of nutmeg into the pasta Norcina as well. Serve with more grated Pecorino Romano and nutmeg on the side. Note: It’s important to go easy on the nutmeg since it is so powerful. Serve extra at the table to allow guests to season to their own personal tastes.
Top tips for amazing Norcina sauce
- Go easy on the nutmeg. Nutmeg is a strong spice and can be overpowering. I’m usually not too prescriptive with my recipes and typically encourage folks to take liberties, but nutmeg is one of those ingredients you’re better erring on the side of caution. Start by adding just a pinch and serve more on the side for those who would like more.
- Reserve your pasta water (always). This is good practice for any pasta dish, however, it’s of major importance for dishes light on sauce (like aglio e olio) and cream-based dishes like this alla Norcina. If you’re waiting for your dinner companions to join you and the pasta starts to dry out, you can simply ladle a bit more pasta water to loosen it back up and bring it to its ultra creamy ideal state.
- Use what’s available to you. Unfortunately, Norcia sausage and black truffles aren’t available to most of us so improvising a bit is just fine. If all you can find are sausage links with fennel, use them. Just remove the sausage from the casing. If you can’t get your hands on Pecorino Romano, you can use a Grana Padano or a Parmigiano Reggiano. If you dislike mushrooms, don’t use them. I just find that they add incredible texture to the dish and love the added flavor.
- Use tubular pasta. Most of the time this dish will be made with rigatoni, penne, or tortiglioni. In the pics, I used a mezzi paccheri which was absolutely delicious. Basically, for a heavy sausage cream sauce like this, you want a heavy pasta that can hold up to it.
More creamy pastas you’ll love
While pasta alla Norcina is now at the top of my list for creamy pastas, I think you’ll also love these other ones as well. Let me know which is your favorite!
- Fettuccine Alfredo – Butter, Parmigiano Reggiano, a touch of heavy cream, and of course, fettuccine!
- Gorgonzola Cream Sauce Pasta – sausage, pasta, and peas in a gorgonzola dolce sauce.
- Garlic mushroom pasta – Super easy pasta dish with heavy cream, Pecorino Romano, and loads of garlic and mushrooms.
- Cacio e Pepe – Classic Roman dish made with pasta, black pepper, and Pecorino Romano cheese. The secret is in the technique and the starchy pasta water.
- Pasta alla Boscaiola – mushrooms, sausage and rosemary with pasta in a white wine cream sauce.
- Creamy Italian sausage pasta – Pappardelle with a creamy sausage, tomato, white wine, and garlic sauce.
- Salsa di Noci – Also known as walnut sauce, this dish includes cream, Moscato wine, garlic, Parmigiano Reggiano, and of course walnuts.
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Pasta alla Norcina
Ingredients
- 1 pound rigatoni or other tubular pasta
- 8 ounces baby Bella mushrooms diced
- 1 pound bulk mild Italian sausage
- 1/4 cup olive oil
- 1 small onion diced
- 3 cloves garlic
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
- 2 cups reserved pasta water will not need it all
- 1 pinch nutmeg
- 3/4 cup Pecorino Romano grated
- salt and pepper to taste
Instructions
- Bring a large pot of salted (2 tablespoons kosher salt) water to boil.
- Heat a large pan to medium heat then add in the olive oil and sausage. Brown the sausage (about 5-7 minutes) then make some room in the pan and add the mushrooms and continue to cook until they brown as well.
- Once the sausage and mushrooms are brown add the onion and garlic. After 2 minutes remove the garlic from the pan and discard. Continue cooking for a few more minutes until the onions are soft.
- Turn heat to medium-high and add the wine. Cook for a minute to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all the brown bits. At this time begin cooking pasta to a bit less than al dente.
- Add the cream and bring sauce to a simmer while stirring. Once simmering turn the heat down to low.
- Once pasta is almost al dente add it to the sauce and mix to coat. Turn heat to medium. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is perfectly al dente.
- Turn the heat off and remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with a good amount of black pepper, a pinch of nutmeg, and salt to taste. Serve with grated Pecorino. Enjoy!
Notes
- Makes 4 very large servings or 6 normal size ones.
- If the pasta dries out at all just add a touch of the reserved pasta water to loosen it up and mix well before serving.
- Serve with extra grated Pecorino Romano cheese and nutmeg. Nutmeg can be overpowering so it’s best to let the individual add more if they like.
- Leftovers can be saved for up to 3 days and can be reheated on the stovetop or the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this delicious recipe last night for me and my husband. The flavor was even better the next day. We both so enjoyed it! Thank you so much. I enjoy watching your show and all the unique recipes you are sharing with all of us!
Hi Shawnee, thanks for the comment and review and so happy you both enjoyed it!
made this saturday with homemade fresh milled whole wheat penne. only had hot italian sausage(live in rural fl, so not much else available here), it was wonderful. my husband loved it. will definitely make again. thinking of doing the broccoli and little meatball soup tonight.
Hi Terry, so happy you enjoyed this one and thanks for the comment and review!
That looks amazing. I will be making it soon.
Hi Linda, thanks for the comment and hope you enjoy it!
I made this for the first time last night to use up some Italian sausage I had in the refrigerator. It was a huge hit with my girlfriend who not usually into eating pasta. Instead of onion I used a chopped shallot and probably grated more than a pinch of nutmeg but I’m like the Townsends, I love nutmeg.
Hi Lou, thanks for the comment and so happy you enjoyed the norcina!
Delicious! First had this dish in Rome many years ago in a little restaurant near Vatican. I have made it many times. I agree it is one that should be offered in some fine Italian restaurants.The recipe I had had a bit of heat to it as well..about 1/2 of a small italian hot pepper finely chopped was added when sauteing the onion. It gives a tiny zip to the creaminess and sweetness of the nutmeg and wine. Thanks for sharing your recipe.
Hi Diane, thanks for the comment and so happy you enjoyed the recipe!
Wonderful recipe!! I’ve made it twice and I love it. I’m just wondering what would be the best way to reheat this? I tried the stovetop as recommended but it split really bad. Is there a stovetop method I can use to prevent this? I don’t have a microwave
Hi Saiedah, bring it to room temperature first, and then it can be reheated gently on the stovetop adding additional cream as you go. The cream will help it form a new emulsion. I hope this helps!
I cooked this tonight. I think next week we’re going to have a Sip & Feast fest and just figure out which of your recipes we most want to try and do that all week. So glad you popped up in my YouTube suggestions. My husband is already talking about having this one again, too. And I got questioned about the sweet potato gnocchi I made earlier in the week when I was in the break room at work.
Hi Tori, I love the Sip & Feast fest idea lol! So happy you enjoyed this one and appreciate you watching the videos. Thanks for the comment!
Great recipe & happy to see this dish! We first had it at Trattoria Dardano in Cortona in 2004 & were instant fans! I haven’t tried the WF bulk sausage you showed – is it without the fennel? That is the hardest ingredient for me to find as all Italian sausage seems to have it. I like the flavor with the fennel, but would like to make a more authentic version if I can find it. Grazie!
Hi Stephanie, the sausage I used for this did not have fennel. Some of the grocery stores near me will sell mild Italian sausage that will say “no fennel” on the packaging. If you can’t find that, you could try using ground pork mixed to make your own bulk sausage of sorts.
Ok this was amazing. We had this dish recently in Amelia, Italy and I wanted to recreate it when we got home. This did NOT disappoint! Absolutely loved it. Thank you!
Hi Chris, thanks for the comment! I’m so happy you liked the Norcina!
Incredible! Could eat the whole thing in one sitting. How does it reheat? How to reheat?
Thanks Susan! You can microwave or warm it in a pan on the stovetop to reheat.
This looks so delicious!! I am definitely going to give it a try!! I love watching all your cooking videos.
Thank you, Gina! I hope you enjoy the recipe and am happy you like the videos!
Made this for friends while on vacation and it was a hit. Everything comes together so easily. Loved it.
Thanks for the comment, Scott! So happy you enjoyed it!
I’ve cooked this twice and its been a hit with family and friends. Thanks for the clear easy instructions!
So happy you liked this one, Jami! Thanks for the comment!
This dish is delicious. We had a nice salad on the side. I only used 8 oz of pasta and 8 oz of sausage (there’s only 2 of us) but had enough leftovers for 3 more servings. Wonderful. I’m so glad your page showed up in my Facebook feed. I’ve also made your Italian Beef Stew and it was great. There are many more recipes I am going to try. I grew up on eastern Long Island and your website and videos just send me back home. I can’t wait to try cooking your next recipe. Thank you!
Hi Marilyn, I’m happy you found our page and that you’re enjoying the recipes so far! Thank you for the comment!
Thank you for the detailed video and fantastic recipe. It was the first dish I made for my family and everyone loved it. Best YT cooking channel!!
Hey Jake. Really glad everyone enjoyed it! Thanks for liking my videos!
Wow! So delicious- we really enjoyed this recipe. I used sweet Italian garlic sausage from a local Italian grocery store near me. Also left my garlic 🧄 in. Wasn’t excessively garlicky, but we like a lot of garlic anyway! I also enjoyed a little extra nutmeg on mine, verygood!
Love your recipes so much! My family does too 😋. Thank you so much!
Hi Carol, thank you for your comment! We’re so happy you and your family are enjoying the recipes!
Thank you so much for this receipe! It is beyond delish! Next time I might add spinach. My granddaughter and mine bellies are full and warm. Thanks.
Have a good day/evening.
Hi Linda, thank you for the comment! I’m so happy you and your grandaughter enjoyed!
Fantastic recipe. Thank you for sharing your recipes. Everything that I have made from you has turned out beautifully. Thank you for putting such detail into your videos and recipes.
Hi Linda, thank you for your comment. I’m so happy you’re enjoying the recipes and videos. Thanks for watching!
I made this tonight. I left out the cheese because I am doing dialysis three days a week and have to limit my sodium. It was still amazing. I love pasta but I am not able to have tomatoes because of the potassium. This is life altering for an Italian. Thank you for posting some pasta dishes without tomatoes. I love your recipes. They take me back to my young years.
Hi Roseanne, I am so happy you enjoyed this recipe. Thank you for your comment and wishing you all the best.
Wonderful recipe. I don’t really make pasta that often but today I cooked this recipe for my partner and we both loved it (and, as a bonus, we discovered that she likes nutmeg more than I had any cause to suspect previously.) Made it in my dutch oven because I didn’t want to clean the other pans and it worked just fine, just had to use a bit less oil and a bit more time.
Hi Evie, thank you for the comment and so happy you both enjoyed this one!