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Pasta Alla Norcina

Get ready to fall in love with Pasta alla Norcina—a creamy, cozy Italian dish straight from the heart of Umbria! This recipe from @cucinabyelena features perfectly cooked pasta tossed in a luscious sauce made with Italian sausage, earthy mushrooms, a splash of white wine, and a touch of cream. Finished with a generous sprinkle of Pecorino Romano cheese, Pasta alla Norcina is hearty, comforting, and bursting with rich flavors. It’s the perfect meal to bring a little taste of Italy to your dinner table—and it comes together in under 30 minutes!

Image of Pasta Alla Norcina in the cooking pan.

  • prep time

    10min

  • cook time

    20min

  • total time

    30min

  • Serving Size

    10

  • recipe category pasta

  • recipe cuisine Italian

  • recipe level simple

recipe by: Elena Davis @cucinabyelena

Cucina by Elena logo

Ingredients

  • 1 (1-pound) bag DeLallo Rigatoni
  • 8 ounces cremini or baby bella mushrooms, finely chopped
  • 1 pound mild Italian sausage, casings removed (use good quality with fennel if possible)
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 cup yellow onion, finely diced
  • 1 to 3 cloves garlic, minced
  • ½ cup dry white wine - such as Pinot Grigio or Sauvignon Blanc
  • 1 ½ cups heavy cream - or substitute with fresh ricotta cheese for a lighter traditional feel
  • 1 cup reserved pasta cooking water, more if needed
  • ½ teaspoon ground nutmeg
  • 1 to 2 teaspoons fresh rosemary, finely chopped
  • 1 cup DeLallo Pecorino Romano, freshly grated plus more for serving
  • Salt and freshly ground black pepper to taste

Directions

  • Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente. Reserve at least 1 cup of the pasta cooking water before draining.
  • While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and saute for 2 to 3 minutes until just starting to soften. Add garlicand cook 30 seconds more, until fragrant.
  • Stir in the finely chopped mushrooms. Cook for 5 to 6 minutes, until most of their moisture has evaporated and they begin to brown.
  • Add the sausage directly to the onion and mushroom mixture. Use a wooden spoon or spatula to mash and break up the sausage as it cooks. Let it brown and cook through, about 8 to 10 minutes.
  • Pour in the white wine and scrape up any brown bits from the bottom of the pan. Let it simmer for 2 to 3 minutes until slightly reduced.
  • Reduce heat to medium-low. Stir in the heavy cream (or ricotta). Add nutmeg, black pepper and rosemary. Let the sauce gently simmer for 2 to 3 minutes, allowing everything to meld.
  • Add the drained pasta to the skillet. Stir gently to coat the pasta in the creamy sausage mixture, adding reserved pasta water as needed to loosen and emulsify the sauce.
  • Turn off heat and stir in grated Pecorino Romano. Taste and adjust seasoning with salt and pepper.
  • Serve hot, topped with extra Pecorino Romano and a sprinkle of freshly cracked black pepper.

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Keywords:

pasta alla norcina , pasta alla norcina recipe , authentic italian pasta recipe

Pasta Alla Norcina

Get ready to fall in love with Pasta alla Norcina—a creamy, cozy Italian dish straight from the heart of Umbria! This recipe from @cucinabyelena features perfectly cooked pasta tossed in a luscious sauce made with Italian sausage, earthy mushrooms, a splash of white wine, and a touch of cream. Finished with a generous sprinkle of Pecorino Romano cheese, Pasta alla Norcina is hearty, comforting, and bursting with rich flavors. It’s the perfect meal to bring a little taste of Italy to your dinner table—and it comes together in under 30 minutes!