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5 from 85 votes

Pasta alla Norcina

Creamy and comforting pasta dish made with sausage, mushrooms, white wine, heavy cream, Pecorino Romano, and a pinch of nutmeg.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6


  • 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


  • 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!



  • 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.


Calories: 766kcal | Carbohydrates: 59.8g | Fat: 45.2g | Saturated Fat: 16.9g | Cholesterol: 114mg | Sodium: 703mg | Potassium: 283mg | Fiber: 3g | Sugar: 2g | Calcium: 154mg | Iron: 4mg