Everyone to the table! Today we’re having penne alla norcina without cream! Pasta alla norcina is a traditional recipe from Umbria, more precisely from Norcia. It’s a perfect first course for the autumn/winter period but can be enjoyed even out of season!
Pasta alla norcina without cream is a very easy and especially quick first course. It has ancient origins, apparently dating back to the Middle Ages. The ingredients are few and easy to find. Essential for a norcina are: pasta (preferably short), sausage (of excellent quality) and ricotta (preferably sheep’s because it’s more flavorful).
Usually, for preparing this specialty, a short pasta format is preferred. Excellent choices are penne or strangozzi (also known as stringozzi) typically from Umbria. Some also use spaghetti or tagliatelle, but in my opinion, short pasta is more suitable.
It’s a rich, aromatic first course with a strong flavor. Very creamy, even without cream. The ricotta indeed gives a really soft and creamy consistency.
Why is it called “norcina” pasta? The term “norcino” referred to the person who slaughtered and worked with pork meat. In the Middle Ages, the norcino was considered a true master at this job. The “norcineria” was the shop where products deriving from the processing of pork meat were bought. “Alla norcina” thus indicates the use of the “Norcia sausage”. It is an exceptional product, made with the best parts of pork. Moreover, unlike more classic sausages, the norcina is spiced. It is prepared with the addition of pepper, salt, garlic, and other spices.
Often, traditional recipes allow space for variations and evolutions. In this case, you can find pasta alla norcina with sausage and cream. That with sausage and ricotta, used instead of cream. That with sausage, ricotta (or cream) and mushrooms.
Lastly, a version that differs significantly from the others. It does not involve the use of sausage. It is prepared with garlic, anchovies, and the addition of black truffle flakes from Norcia, before serving.
I had the immense pleasure of tasting this typical dish in its land of origin. I tried it in the most traditional version, namely with sausage and ricotta (without cream). Its strong yet delicate flavor truly won me over. So, I decided to make it at home just as I tasted it!
But now let’s get to it and prepare together the creamy penne alla norcina with ricotta!
Other tasty and easy-to-prepare first courses I recommend:
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 180 g pasta (format of your choice)
- 2 sausages (fresh pork)
- 150 g sheep ricotta (or mixed or cow's if you prefer)
- to taste black peppercorns (only if you like)
- 2 tablespoons olive oil
- Half onion
- to taste salt
- to taste grated parmesan (or pecorino)
- Half small glass red wine (or white)
Tools
- Pan
- Saucepan
- Ladle
- Colander
- Cutting Board
Steps
Tip: salt the seasoning only at the end to avoid making this dish too salty.
First, pour the water into a saucepan and set it on the stove to boil.
Finely slice half an onion (I used red onion, but white or golden is also fine).
Pour a couple of tablespoons of olive oil into a large pan and add the onion.
Let it soften on low heat and in the meantime remove the casing from the sausages by cutting them vertically.
“Crumble” the sausages with your hands and place them inside the pan with the onion.
If you like, add a peeled garlic clove.
Crush the sausage well inside the pan, using a fork.
Brown the sausages and then deglaze with half a small glass of red wine (or white if you prefer).
Let the wine fully evaporate and finish cooking the sausages.
When they are ready, add the sheep ricotta (or mixed or cow’s if you prefer).
Add a bit of pepper, stir, and turn off the heat. At this point, the water will have started to boil.
Drop the pasta of your preferred format and cook. Drain al dente into the pan.
Gently stir with a ladle and, if necessary, add cooking water, little by little.
This step is crucial for making the norcina pasta truly creamy without cream!
Now I recommend tasting to verify the saltiness, and if needed, adjust the salt.
Add a generous handful of grated parmesan, more pepper if you like, and plate immediately!
Norcina pasta should be consumed very hot, otherwise it dries out and loses its creaminess!
I hope you enjoyed this recipe! Come back to visit me soon!
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For a tasty variation, you can try pasta alla norcina with sausage, ricotta, and mushrooms. Simply clean and slice the mushrooms (mixed or just porcini) thinly. Halfway through cooking the sausage, add the mushrooms and continue. The rest of the procedure remains as indicated above.
FAQ (Questions and Answers)
Can I replace the sausages with something else?
I would say no! The main ingredient of this dish is the sausages, specifically those from Norcia. Those who do not have access to Norcia sausages can use local ones, preferably somewhat spiced. Of course, no one forces us to eat something we don’t like! So we may also choose not to use sausages, but in that case, it can no longer be called pasta alla norcina!
How can I replace ricotta?
As I mentioned at the beginning, one variation of this Umbrian first course is the use of fresh cooking cream (not to be confused with béchamel). So, if you prefer, you can use cream instead of ricotta in the amounts indicated for ricotta 😉
Can I use pecorino instead of parmesan?
If you prefer a stronger flavor, yes, you can use pecorino instead of parmesan.
Can I prepare norcina in advance and store it in the fridge?
I don’t recommend it! This first course is best enjoyed immediately, hot. If, for personal reasons, you need to prepare it in advance, store it for a day in the fridge, in a well-sealed container. When ready to consume, heat it for just a couple of minutes to make it creamy again.
