Description

Pasta alla Norcina is a classic Italian dish from the Umbria region featuring short pasta like rigatoni or penne tossed in a rich and creamy sauce made with mild Italian sausage, white wine, heavy cream, and Pecorino Romano cheese. This comforting and flavorful main course is perfect for an easy weeknight dinner or a special gathering.

Ingredients

12 ounces short pasta (such as rigatoni or penne)
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1/2 pound Italian sausage, preferably mild, casings removed
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup freshly grated Pecorino Romano cheese (plus more for serving)
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and reserve about 1/2 cup of pasta water.
Sauté the onions. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes.
Add garlic and red pepper flakes. Stir in the minced garlic and optional red pepper flakes and cook for 30 seconds until fragrant.
Cook the sausage. Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 7 to 8 minutes.
Deglaze with white wine. Pour in the dry white wine and simmer for 2 to 3 minutes, allowing the alcohol to cook off.
Simmer with cream. Reduce heat to low and stir in the heavy cream. Let the sauce gently simmer for another 2 to 3 minutes to meld the flavors.
Toss pasta in sauce. Add the drained pasta to the skillet, tossing to coat it evenly in the sauce. Stir in the grated Pecorino Romano cheese, adding reserved pasta water a splash at a time if needed to loosen the sauce.
Season and serve. Season with salt and freshly ground black pepper to taste. Serve immediately topped with additional Pecorino Romano cheese and chopped fresh parsley if desired.

Notes

Use high-quality Italian sausage for the best flavor.
For a more traditional Umbrian version, substitute part of the sausage with white mushrooms.
Rigatoni or penne pasta work best as they hold the creamy sauce well.