Pasta alla Norcina, besides being delicious, must be made the right way. I guarantee that with the right ingredients and the easy, quick procedure I leave you after the photo, you’ll have a first course to lick your lips in no time and with few ingredients.
This pasta alla Norcina is made with the Norcia sausage and sheep’s ricotta which, if you don’t like it or can’t find it, you can replace with cow ricotta and sausages you prefer (but don’t tell anyone you changed the ingredients, please) — in Norcia this pasta is a serious matter and is also often sprinkled with black truffle on top.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
What you need for pasta alla Norcina
- 11 oz pasta
- 11 oz sausages (if you can't find Norcia sausages, regular sausages will do)
- 3/4 cup sheep's ricotta
- 1 onion (white)
- to taste salt
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- Half glass white wine
How to prepare pasta alla Norcina
To prepare pasta alla Norcina, start by bringing a pot of water to a boil with enough water to cook the pasta.
In a large skillet, sauté the chopped onion and garlic in a little extra virgin olive oil for a few moments.
In the meantime, remove the casing from the sausages and crumble them.
Add the sausages to the skillet with the onion and brown them well, then deglaze with the wine and let it evaporate.
Cook the pasta al dente and in the skillet with the sauce add the sheep’s ricotta and one ladle of cooking water from the pasta itself.
Drain the pasta into the skillet and toss for a few moments to let everything absorb the flavors.
Adjust salt and pepper and…
ENJOY YOUR MEAL
Storage for pasta alla Norcina
Pasta alla Norcina, like almost all pasta dishes, should be eaten right away, especially when hot.
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