Pasta alla Norcina
Pasta alla Norcina is a creamy and satisfying dish made with sausage and mushrooms. It’s quick enough for a weeknight and tasty enough to serve guests. This Umbrian classic is a true comfort meal.
Servings: 7
Equipment
Ingredients
- 1 Pound rigatoni pasta
- 1 Pound mild Italian sausage bulk
- 2 Tablespoons olive oil
- 8 Ounces cremini mushrooms or white mushrooms, thinly sliced
- 1 shallot medium, diced
- 4 to 5 Cloves garlic minced
- ½ Teaspoon black pepper or to taste
- ¾ Cup white wine
- 1 ½ Cups heavy cream
- ¼ Teaspoon ground nutmeg
- 1 Cup Pecorino Romano cheese freshly shredded
To Garnish
- Italian parsley fresh, chopped
- Drizzle black truffle oil optional
- Pecorino Romano cheese freshly shredded
Instructions
- In a large pot of boiling salted water, cook the rigatoni pasta to al dente.
- Drain in a colander while reserving ½ to 1 cup of pasta water. Set aside.
- Preheat a 12-inch nonstick skillet over medium-high heat for 1 minute.
- Tear the Italian sausage into small pieces by hand and cook until browned, about 4 minutes, stirring with a wooden spoon or spatula. Note: adding the sausage in small pieces allows the meat to cook with each piece achieving a crusty coating from searing in the hot skillet.
- Add the oil and the sliced mushrooms and cook for 4 minutes until cooked and starting to brown.
- Add the shallot, garlic and pepper, and cook for about 3 minutes until the onions soften.
- Turn the heat to medium-high, add the white wine and cook until reduced by half for 4 minutes.
- Add the cream to the skillet, reduce the heat to low and simmer the sauce for 5 minutes.
- Turn off the heat and add the cooked rigatoni. Mix well to coat. If needed, add a bit of pasta water to emulsify the sauce slightly.
- Sprinkle in the nutmeg, then stir in the shredded Romano cheese.
- Serve with extra cheese and a drizzle of black truffle oil if liked.
Notes
Break up sausage by hand: Smaller pieces brown better and build more flavor.
Don’t overcook the cream: Keep it at a gentle simmer to avoid splitting.
Save pasta water: A splash can help loosen and emulsify the sauce.
Grate your own cheese: Freshly grated cheese melts better and tastes richer.
Don’t overcook the cream: Keep it at a gentle simmer to avoid splitting.
Save pasta water: A splash can help loosen and emulsify the sauce.
Grate your own cheese: Freshly grated cheese melts better and tastes richer.
Nutrition
Calories: 539kcal | Carbohydrates: 54g | Protein: 15g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 193mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg
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