Pasta alla norcina is a traditional recipe from Umbria, particularly from Norcia, a town famous for its cured meats and pork processing. It’s no surprise that the traditional pasta alla Norcina recipe is based on sausage, whose bold flavor perfectly complements the creaminess of sheep ricotta, another typical regional product. Together, these ingredients create a rich and enveloping sauce, ideal for short pasta like penne, or the traditional strangozzi, similar to tagliolini but without eggs. For an even more exquisite touch, you can finish the dish with a generous grating of black truffle from Norcia, which adds depth and a unique aroma. Even in its simpler version, without truffle, pasta alla norcina remains a delicious and satisfying dish. This blend of authentic flavors makes pasta alla norcina a symbol of Umbrian cuisine, showcasing the best of local products and offering an ideal meal for any occasion.
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Difficulty: Very Easy
Cost: Economical
Preparation time: 2 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Umbria
Seasonality: Autumn, Winter, and Spring

581.91 Kcal

calories per serving

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Energy 581.91 (Kcal)
Carbohydrates 61.16 (g) of which sugars 4.37 (g)
Proteins 24.13 (g)
Fat 28.27 (g) of which saturated 5.87 (g)of which unsaturated 2.50 (g)
Fibers 1.45 (g)
Sodium 798.44 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pasta alla Norcina

11 oz penne rigate (or 16 oz of strangozzi)
7 oz sausage (from Norcia)
7 oz sheep ricotta
1 tbsp pecorino (grated (or parmesan))
1/4 onion
1 clove garlic
1/2 cup dry white wine
3 tbsps extra virgin olive oil

Tools

1 Cutting board
1 Knife
1 Pan non-stick
1 Pot

How to Make Pasta alla Norcina with Sausage and Ricotta

To prepare pasta alla norcina, start by finely chopping the onion (1). Set it aside. Heat the oil in a large non-stick pan, then crumble the sausage, after removing the casing, and break it up well with the tip of a spoon (2). When the sausage has taken on some color, add the chopped onion and a peeled clove of garlic (3).
Gently brown the onion, then increase the heat and deglaze with the white wine (4), stirring well to deglaze the cooking base. Once the alcohol has evaporated, turn off the heat (5). Boil the pasta in plenty of salted water and, one minute before draining, reserve a generous ladle of its water. Add the ricotta to the pan (6) and gently melt it over low heat along with a few tablespoons of the pasta cooking water.
Drain the pasta al dente and transfer it to the pan (7), then toss it for about a minute, adding a little more of its cooking water to create a creamy sauce. Turn off the heat, add the pecorino (8), and continue to toss the pasta alla norcina with the heat off for a few moments (9).
Serve the pasta alla norcina immediately, adding a generous grating of black truffle from Norcia, if you like.