Pasta alla Norcina
Pasta alla Norcina is rich, creamy, and packed with sausage, mushrooms, sage, and Parm. This comforting Umbrian pasta comes together in under 40 minutes, perfect for when you want big flavor without a big fuss.
Servings: 6
Calories: 653kcal
Ingredients
For the Pasta:
- 12-14 ounces short pasta such as penne, rigatoni, or fusilli
- salt for boiling water
For the Sauce:
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed and crumbled
- 1 medium onion finely chopped
- 8 ounces mushrooms cremini or porcini, cleaned and sliced
- 2 cloves garlic minced
- ¼ cup dry white wine optional
- 1 cup heavy cream
- 1-2 teaspoons fresh sage roughly chopped, or 1 teaspoon dried
- salt and pepper to taste
- Parmigiano-Reggiano freshly grated, for finishing
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions. Reserve about ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, add a drizzle of olive oil. Add the crumbled sausage and cook until it’s nicely browned and cooked through, about 6–8 minutes. Use a spatula to break it up as it cooks. Once browned, transfer the sausage to a bowl, leaving behind any rendered fat.
- In the same skillet, add the chopped onion and sliced mushrooms. Sauté over medium heat for about 5 minutes until the onion is softened and the mushrooms have released their moisture and begun to brown. Stir in the minced garlic and chopped sage, cooking for another 30 seconds until fragrant.
- If using white wine, pour it into the pan to deglaze, scraping up any browned bits from the bottom. Let the wine reduce for about 1 minute. Return the sausage to the pan and stir in the heavy cream. Allow the sauce to simmer gently for 3–4 minutes until it thickens slightly. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up. Taste and season with salt and pepper as needed.
- Add the drained pasta to the sauce, gently tossing to coat every piece. Serve immediately with a generous sprinkle of freshly grated Parmigiano-Reggiano.
Video
Notes
- Use good sausage: Italian sausage with a little fat = big flavor. Mild or spicy, totally up to you.
- Don’t skip the browning: Get that sausage golden and crisp for maximum flavor in the sauce.
- Fresh sage adds magic: Dried works too, but fresh gives that woodsy, herby vibe that makes the dish.
- Add pasta water as needed: It helps the sauce cling and keeps it from getting too thick.
- Finish with cheese: Parmigiano-Reggiano adds that salty hit right at the end. Don’t skip it.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 48g | Protein: 21g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 102mg | Sodium: 570mg | Potassium: 514mg | Fiber: 3g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
