Name: Pasta alla Norcina
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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, minced; 1/2 cup dry white wine; 1 1/2 cups heavy cream; Up to 2 cups reserved pasta water (you won’t need all); 1 pinch ground nutmeg; 3/4 cup Pecorino Romano, grated; Salt and freshly ground black pepper, to taste

Jump to Recipe

Pasta alla Norcina is a rich and satisfying Italian dish that hails from Norcia, a town in Umbria known for its pork and truffle delicacies. This recipe blends hearty rigatoni with crumbled Italian sausage, earthy mushrooms, and a luxurious cream sauce, all brought together with a sprinkle of sharp Pecorino Romano. It’s a perfect comfort dish that brings authentic Italian flavors to your table with minimal effort. The use of white wine adds brightness, while a hint of nutmeg adds subtle warmth that balances the richness of the cream.

This dish is not only packed with flavor but also comes together in a single pan (aside from the pasta), making it a convenient and impressive option for weeknight dinners or entertaining. The creamy sauce clings beautifully to the rigatoni, while the sausage and mushrooms provide a meaty, umami depth. Whether you’re cooking for guests or preparing a cozy meal for your family, Pasta alla Norcina is a delicious way to enjoy rustic Italian comfort food.

Why You’ll Love This Recipe

Authentic Italian Comfort Food: Rooted in Umbrian culinary tradition, this dish offers a true taste of Italy.

Incredibly Creamy Sauce: The combination of cream, wine, and cheese makes for a rich and silky sauce.
Perfect for Sausage Lovers: Mild Italian sausage brings flavor and heartiness to the dish.
Great for Cold Weather: This hearty, warming pasta is ideal for cozy evenings.

Restaurant-Quality at Home: With simple ingredients and steps, you can make a dish that feels gourmet without the effort.

Ingredients

Pasta and Sauce:

Rigatoni or other tubular pasta
Baby Bella mushrooms (diced)

Bulk mild Italian sausage
Olive oil
Onion (diced)

Garlic (minced)
Dry white wine
Heavy cream

Reserved pasta water
Nutmeg
Pecorino Romano (grated)

Salt and pepper

Variations

Use Truffle Oil: Drizzle a bit of truffle oil over the final dish for an elevated, aromatic finish.
Spicy Twist: Use spicy Italian sausage or add red pepper flakes for a kick.

Lighter Version: Substitute heavy cream with half-and-half or whole milk to reduce richness.
Add Greens: Stir in some spinach or kale at the end for a nutritious boost.
Different Pasta Shapes: Penne, fusilli, or orecchiette can work well if rigatoni isn’t available.

How to Make the Recipe

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package directions. Reserve 2 cups of pasta water before draining.

Step 2: Sauté the Sausage and Mushrooms

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon. Remove from the skillet and set aside. In the same pan, add mushrooms and cook until they release their moisture and become golden.

Step 3: Build the Flavor Base

Add the diced onion and garlic to the skillet with the mushrooms. Sauté for 2–3 minutes until softened and fragrant. Return the sausage to the skillet.

Step 4: Deglaze with Wine

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until reduced by half.

Step 5: Create the Cream Sauce

Lower the heat and stir in the heavy cream. Add a pinch of nutmeg, then slowly stir in about 1 cup of the reserved pasta water to loosen the sauce. Simmer for a few minutes until it thickens.

Step 6: Combine Pasta and Sauce

Add the cooked pasta to the skillet and toss to combine. Gradually add the Pecorino Romano and stir until melted and evenly distributed. Add more pasta water if the sauce is too thick.

Step 7: Season and Serve

Taste and adjust seasoning with salt and pepper. Serve hot with extra grated cheese on top if desired.

Tips for Making the Recipe

Reserve Pasta Water: This starchy water is key for loosening the sauce and helping it cling to the pasta.
Use Freshly Grated Cheese: It melts better and enhances the flavor more than pre-grated varieties.

Don’t Overcook the Pasta: Keep it al dente so it holds up well in the creamy sauce.
Brown the Sausage Well: Getting a good sear on the sausage enhances the dish’s flavor.
Add Cream Slowly: This helps prevent curdling and creates a smooth, luscious sauce.

How to Serve

Serve Pasta alla Norcina with a side of crusty bread to soak up any leftover sauce and a crisp green salad for balance. Pair it with a glass of dry white wine like Pinot Grigio or Sauvignon Blanc for a full Italian-inspired meal.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making leftovers especially tasty.

Freezing

You can freeze Pasta alla Norcina, but the cream sauce may separate upon thawing. If freezing, let the dish cool completely, transfer to freezer-safe containers, and freeze for up to 1 month.

Reheating

Reheat gently on the stove over low heat, adding a splash of milk or water to help loosen the sauce. Microwave in short intervals, stirring in between, to avoid overheating.

FAQs

1. Can I use pre-cooked sausage?

Yes, but it’s best to crumble and brown raw sausage for the most flavor.

2. What can I use instead of Pecorino Romano?

Parmesan is a great substitute, though it has a milder flavor.

3. Can I make this dish without mushrooms?

Absolutely. Just omit them or substitute with another vegetable like zucchini.

4. Do I need to use wine?

White wine adds depth, but you can substitute with a bit of chicken broth or pasta water if you prefer.

5. What type of cream should I use?

Heavy cream gives the best texture, but you can also use half-and-half for a lighter version.

6. Can I use different pasta shapes?

Yes, any short pasta that holds sauce well, like penne or fusilli, will work.

7. How do I make it less rich?

Use half-and-half instead of cream and reduce the amount of cheese slightly.

8. Can I double the recipe?

Yes, just make sure your pan is large enough to hold everything and stir well to evenly mix.

9. Is this dish spicy?

Not unless you use spicy sausage or add chili flakes. You can adjust spice to taste.

10. What’s the best wine pairing?

A dry white wine like Pinot Grigio complements the creamy, savory flavors perfectly.

Conclusion

Pasta alla Norcina is a hearty and comforting Italian dish that brings together sausage, mushrooms, and pasta in a luxurious cream sauce. Its simple preparation and bold flavor make it perfect for a weeknight indulgence or a dinner party centerpiece. With just a handful of ingredients and straightforward steps, you can create a delicious, restaurant-quality meal that celebrates rustic Italian cooking. Try this recipe once, and it’s sure to become a staple in your kitchen.