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.
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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.
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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
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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.
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Thank you for all of your wonderful recipes and videos! This recipe looks amazing and I’m making it tonight! How would I use truffle oil with this recipe? Drizzle it over the plated pasta when serving?
Hi Dan, yes, truffle oil would be used to finish and drizzled on the plated pasta.
Hi James,
I’ve been looking at this recipe for a month and finally decided to make it. It’s now one of my favourite pasta dishes.
An excellent recipe!
John
Hi John, we’re so happy you tried the recipe and loved it! Thanks for the comment!
You guys have done a fantastic job growing this platform and webpage. I stumbled on your You Tube videos and recipes 2 or 3 years ago and they are fantastic as is this recipe.
I made this with sweet turkey italian sausage and it was delicious and the lack of fat from not using pork sausage made no difference whatsoever. Kudos!
Hi Mark, thanks for following along with us; we appreciate your kind words and so happy you’re enjoying the recipes!
This was excellent made a few changes, used chicken sausage out of the casing and added peas, my husband not a fan of mushrooms. So good quick and easy ❣️.
Hi Maddie, we are so happy you enjoyed!
I’ve made this about 10 times, probably one my favourite things to make when I don’t have a ton of time to go to the grocery store. I keep sausages frozen in the freezer and dehydrated mushrooms in the pantry. I’ve also experimented with swapping out the heavy cream for sour cream for a marginally healthier option, and it works well.
Hi Mark, we’re so happy you enjoyed and appreciate the comment!
Made this last week for some very savvy friends. It was a huge hit. thanks so much
Hi Jonathan, we’re so happy you enjoyed this one and appreciate the comment!
Hi Jim! I’ve been making your recipes now for ab 6 months and we love them! Making the pasta alla norcina tonight in fact. 3rd time!
I have a question as I’m sure I didn’t do something right with your chicken stock. I made it last week. Kept it in the fridge overnight before moving it to jars. The entire bowl turned into a gel-no liquid. Like a soft jello. I didn’t keep it bec I know I must of done something wrong. Going to try the beef stock soon but wanted to check with you on what I did wrong. Thank you!
Hi Sue, thanks for following along and we’re so happy you’re enjoying the recipes. A gelatinous stock is actually a good thing – you did nothing wrong; it’s from the collagen and means that the stock is extra rich, which is great. Once heat is applied it will liquefy again.
You are awesome. I love to watch you cook !!
Every recipe of yours that I made was delicious. You are a family man and it’s beautiful to watch so down to earth you make cooking look so easy. Keep up the amazing talent you have. You are blessed. Thank you
Hi Donna, we really appreciate the kind words! Thanks so much for watching and we’re so happy you’re enjoying the recipes!
I make this often… I love your dishes… been following you for a while and you e never skip a beat… looking forward to more OR getting the names of dishes I’ve been making for years…
Thank you Jim… like I said… you make great food!
Hi Dianne, thanks for the great comment and we’re so happy you’re enjoying the recipes!
WOW! We couldn’t believe the richness and flavor from this dish, with just very basic, pantry-friendly ingredients! Low prep, easy to get on table for a weeknight dinner. Thank you team, we can’t wait to explore more of your recipes!
Hi Olivia, we’re so happy you enjoyed the Norcina and really appreciate your comment!
Made this the other night with hot italian chicken sausage. It was AMAZING! Absolutely no leftovers
Hi Kristy, we’re so happy you enjoyed this one and really appreciate the comment!
Just delicious. Tastes better and better with each bite. The neighbors come to my apt to taste test your recipes at least once a week. They are glad I found you!
Hi Christina, thanks for the comment and so happy you and your neighbors are enjoying the recipes!
Thank You James, for this AMAZING RECIPE !!! This dish is now one of my top five favourite Italian recipes !!! Very easy to cook and delicious !! I love your website! This Pasta alla Norcina is the first of your recipes that I’ve cooked and now I definitely want to try more !! Your Ragu Sauce and White Clam Linguine are next on my list ! De Cecco pasta has always been my go to brand since I was young! Delicious and reasonably priced! I love your “ Fattening Dishes “ !! 😂Ignore the trolls and critics! They need to get a life !😒 Once again James, thank You !! You and your website ROCK !!👍😋Mike W.
Hi Mike, thanks so much for the great comment and so happy you’re enjoying the videos and this recipe! Hope you enjoy the ragu and the clam sauce as well!
I made this for my parents and their friends who were visiting from out of town and they all absolutely loved it! Thanks for this recipe, the meal impressed the heck out of my parents and their friends. Will definitely be making this one again!
Hi Scott, I’m so happy you enjoyed this one and really appreciate the comment!
This recipe is so rich, has a very creamy sauce over pasta, enjoyable and so easy to make. I started making my own Italian sausage to use in lots of your fabulous recipes. Everyone of your recipes are great to make and serve to family and friends. Thanks for posting and teaching us how to make great Italian foods! Love your podcast on the history of this dish.
Hi Brenda, thanks for your comment. We’re so happy you enjoyed making this dish and it’s great to hear you’re enjoying the podcast as well!
Can the dry white wine be substituted with anything?
Hi Becky, you can substitute stock for the wine. Hope you enjoy!
I love all of your recipes. I enjoy watching you prepare each meal. My family absolutely loved the Linguini & Clam sauce i made. Can’t wait to try so much more
Thank You for your delicious recipes!
Hi Debra, we’re so happy you’re enjoying the recipes and really appreciate the comment!
Oh boy I can’t wait to try this Pasta. I am always cooking with mushrooms and I love cream sauces. I love the variety of pasta and sauces that you do. I’ll come back and post after I’ve made this.
Hi Cheryl, thanks for the comment and hope you enjoy!
One of the best recipe blogs online. This recipe has become my absolute go-to for an easy weeknight dinner that everyone CRAVES. The kids can’t get enough and guests think I’m a gourmet cook. I’m far from it but I’ll take it! Thanks to you! Keep pumping out these delectable recipes. It makes my life so much easier and my family very happy!
Hi Jake, I’m so appreciative of this comment. Thank you, and so happy you’re enjoying the recipes!
i was wondering if i could replace the pasta with black truffle gnocchi that a friend brought me from Italy ?
Hi Steven, sure, you can use any pasta you’d like!