Pasta alla Norcina

Pasta alla Norcina is a creamy Italian pasta with sausage, mushrooms and Pecorino Romano that creates a rich, savory dish that’s perfect for any occasion.

Also try pasta puttanesca, pasta alla carbonara, pasta alla gricia, pasta alla norma, pasta alla nerano, pasta alla Genovese, and pasta alla zozzona.

Why You’ll Love It           

Comforting and cozy: This delicious pasta dish is warm and satisfying.
Authentic taste: It brings traditional Umbrian flavors straight to your kitchen.
Simple ingredients: Nothing fancy or hard to find in this classic recipe.
Quick and easy: Great for weeknight dinners without sacrificing flavor.

Creamy Pasta with Sausage Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Rigatoni pasta: Short pasta with ridges that hold the sauce perfectly.
Italian pork sausage: Mild savory sausage brings classic flavor and richness. You can use any fresh sausage you like, perhaps wild boar sausage or something with fresh sage.
Olive oil: Helps sauté the mushrooms and bring out their flavor.
Cremini mushrooms: Add a deep, earthy note that complements the sausage.
Shallot: Adds a mild, sweet onion flavor to the sauce.
Garlic: Provides bold, aromatic depth to the creamy base.
Black pepper: Enhances the overall seasoning without overwhelming.
White wine: Adds acidity and depth to the sauce while lifting the flavors.
Heavy cream: Creates the silky, rich base that defines the sauce.
Spices: Nutmeg adds subtle warmth and complexity to the dish.
Pecorino Romano cheese: Salty, sharp and perfect for melting into the sauce.
Fresh parsley: Chopped parsley adds a fresh touch at the end.
Truffle oil: A finishing drizzle brings out the signature Norcina flavor (optional but good!)

How to Make Pasta alla Norcina

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the pasta: Add rigatoni to a large pot of boiling water and simmer gently until al dente, then drain pasta and set aside.
Brown the sausage: Add sausage in small pieces to a large skillet and sear until browned and no longer pink.
Sauté mushrooms: Add oil and mushrooms to the pan and cook over medium heat until browned.
Add aromatics: Stir in minced garlic, shallot and pepper and cook until the shallot softens.
Deglaze with wine: Pour in wine and cook until reduced by half.
Simmer the cream: Add cream and let the sauce gently thicken.
Combine pasta and sauce: Toss cooked rigatoni in the sauce, adding a little pasta cooking water if needed.
Add cheese and nutmeg: Stir in shredded cheese and nutmeg until blended.
Serve: Garnish with more cheese, parsley and a drizzle of black truffle oil if liked, and serve immediately.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free pasta and check the ingredients in your sausage.
Use chicken sausage: For a lighter twist that still adds protein and flavor.
Swap wine with broth: Chicken broth works well if you want to avoid alcohol.
Use onions: You can swap the shallot for onion.
Try different pasta shapes: Penne pasta, pappardelle or tagliatelle also work well in this sauce.
Add extra mushrooms: For a more earthy, vegetarian-friendly spin.
Use Parmesan: If you can’t find Pecorino Romano, Parmesan cheese makes a good substitute.

Serving Suggestions

Appetizer: Begin your meal with arancini or antipasto skewers.
Side dishes: Consider roasted rainbow carrots, garlic green beans or a lemon and parmesan chopped salad on the side. 
Dessert: Finish with strawberry tiramisu or spumoni.

How to Store Pasta alla Norcina

Store: Refrigerate leftovers in an airtight container for up to 3 days after cooking.
Freeze: Pasta alla Norcina can be frozen, though it’s best to freeze the sausage sauce on its own for optimal texture. The sauce will keep in the freezer for up to a month. If you do freeze the entire dish, let it cool fully first, then transfer it to a sealed container or freezer-safe bag. It can be stored this way for 2 to 3 months, but the pasta may soften slightly when reheated.
Thaw: Defrost it in the refrigerator overnight.
Reheat: In a microwave-safe bowl, reheat at 50% power for 3 to 6 minutes until cooked through.  Leftovers can also be reheated in a nonstick skillet over low heat for 5 to 10 minutes, adding some hot water a few tablespoons at a time to restore the sauce.