February 06, 2019 2 min read

This delicious pasta alla Norcina recipe is one of the best Italian pasta dishes very easy to prepare. A - rich, sausage and cream based sauce, with a dash of white wine and plenty of Pecorino Romano. Named after the Umbrian town of Norcia, best known for its very skilled butchers (known as norcinos), and for some of the best-cured meat and sausages in Italy.

This pasta dish is a regular on the menu of many restaurants all over Italy and abroad.

The ingredients for this delicious sauce are few and simple: good pork sausage, cream, and a generous dose of grated pecorino, all stirred together, making a smooth and lovely white sauce.

In our version of this classic recipe, we have extended the ingredient list to include a few slices of black truffle from Acqualagna to be shaved (as you wish) over the finished dish.

Ingredients to serve 4 people

 

For the sauce:

  • 4-5 tablespoons of organic extra virgin olive oil
  • 1 chopped garlic clove
  • 400g of Italian pork sausage
  • a glass of white wine
  • a good cup of cream
  • 500g of rigatoni
  • 50g of grated Pecorino Romano
  • a pinch of sea salt to taste
  • ground black pepper

Preparation:

 

  • Bring a large pot of salted water to boil
  • in a frying pan, heat the oil and fry the garlic till turns gold and crunchy, then add the crumbled sausage.
  • Stir the sausage till is brown, stirring it with a wooden spoon to prevent it from sticking and burning.
  • add the white wine, and allow it to evaporate a bit. Lower the heat, and finish cooking the sausage in its own juices for 8-10 minutes.
  • Add the cream into the pan and let the sauce simmering for about 4 minutes at a gentle heat.
  • At this point taste and season, then leave it aside lid covered.
  • Cook the pasta al dente in salted boiling water. Drain and add to the pan. Place the pan over low heat and toss the pasta with the sauce adding a bit of pecorino cheese.
  • Serve the plated pasta with a dash of grated pecorino cheese and some freshly ground black pepper.
  • Last but not least, shave some fresh or preserved black truffle over it and enjoy to the max...
Buon appetito.
Francesco Amato
Francesco Amato


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