Description
Pasta alla Norcina is a classic Italian dish featuring short pasta enveloped in a creamy sauce made with mild Italian sausage, Pecorino Romano cheese, and a touch of white wine. This rich and comforting main course balances savory and creamy flavors perfectly, making it an easy yet indulgent weeknight dinner.
Ingredients
Pasta and Sauce
- 12 ounces short pasta (such as rigatoni or penne)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 pound Italian sausage, preferably mild, casing removed
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese
- Salt and black pepper to taste
- Freshly grated nutmeg, optional, to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions, usually about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté Onion and Garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the Sausage: Crumble the Italian sausage into the skillet with the onions and garlic. Cook, stirring occasionally, until the sausage is browned and fully cooked through, approximately 6 to 8 minutes.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer until it has mostly reduced, about 3 to 4 minutes.
- Add Cream and Thicken Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Stir in the grated Pecorino Romano cheese and a splash of the reserved pasta water if needed to loosen the sauce. Toss everything together until the pasta is evenly coated.
- Season and Serve: Season the dish with salt, black pepper, and a pinch of freshly grated nutmeg if using. Serve immediately, garnished with chopped fresh parsley and additional Pecorino Romano cheese if desired.
Notes
- Use high-quality Italian sausage for the best flavor.
- You may substitute rigatoni with tagliatelle or fettuccine for a more traditional texture.
- For a lighter version, replace heavy cream with half-and-half.
- Reserve some pasta cooking water; it helps loosen and bind the sauce to the pasta.
- Freshly grated nutmeg adds subtle warmth; use sparingly to complement the flavors.
