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Pasta alla Norcina: Authentic Creamy Sausage Pasta from Umbria

This pasta from Norcia, in the Umbria region of Italy, is made with a crumbled fresh sausage which is traditionally made without fennel and seasoned with garlic and white wine.
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Prep Time 3 hours
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Sausage:
  • 16 oz ground Pork chilled
  • 2 Garlic Cloves crushed
  • 1 1/2 tsp Sea Salt
  • 1 tsp freshly ground Black Pepper
  • Freshly grated Nutmeg
  • 2 1/2 Tbsp dry White Wine chilled
Pasta:
  • 1 lb dried Pasta rigatoni, penne or ziti
  • 2 Tbsp Extra-Virgin Olive Oil
  • 1 small Onion
  • 3/4 cup White Wine
  • 1 cup Heavy Cream
  • Sea salt and freshly ground Black pepper to taste.
  • 1/4 cup grated Pecorino Romano plus extra for serving.

Equipment

  • Saute Pan

Method
 

  1. You want to begin by making your sausage and giving it some time to rest in the refrigerator. Combine all of your sausage ingredients, using a standup mixer or by hand. You want it to get a tacky consistency. Cover and give it time to rest in the refrigerator. A minimum of 3 to 4 hours, but ideally overnight. It’s a lot better after an overnight rest, and you can easily go up to 24-48 hours if you want.
  2. To make your sauce, break your sausage into little pieces and fry in the olive oil then take the sausage out of the sauté pan.
  3. In the fat from the sausage, sauté the onion until just slightly caramelized. Add back your sausage with all the juices, add your white wine to deglaze and reduce by half. Add your heavy cream and gently simmer.
  4. Cook your pasta until very al dente, drain and add back to the sauce. Finish with Pecorino Romano and sprinkle with more to serve.

Notes

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