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Ah, Pasta alla Norcina—this isn’t just any pasta dish; it’s one of my favorite pasta recipes I’ve ever made.
Discover the rustic charm of Pasta alla Norcina, a classic Umbrian dish that combines orecchiette with Italian sausage, cremini mushrooms, and a creamy sauce. Learn the origins, traditional ingredients, and step-by-step recipe for a taste of Italy’s heartland., Umbria. Perfect for food enthusiasts craving authentic Italian cuisine.
Origins of a Culinary Gem
Picture this: the quaint, cobblestoned streets of Norcia, Umbria. Famous for its black truffles, lentils, and the art of pork butchery (the revered Norcini), this town gives us the dish’s name and soul. Pasta alla Norcina is like the town’s culinary mascot, minus the outfit and cheering. It’s rustic, robust, and unapologetically indulgent—much like the region itself.
A Dive into Tradition
The traditional Pasta alla Norcina is a symphony of simplicity and flavor. At its heart, the dish features just a few star ingredients: pasta, Italian sausage, mushrooms, and a cream-based sauce. But as with all great Italian dishes, the magic is in the details—and the quality of what you use.
How to Make Pasta alla Norcina
The Players
The Pasta: Our journey starts with orecchiette, little ear-shaped pasta that’s perfect for cradling our rich sauce. Imagine these tiny pasta pieces as mini scoops, each one eager to deliver the perfect bite to your taste buds.
The Sausage: Then, there’s the Italian sausage – the pièce de résistance. Whether you like it sweet, spicy, or somewhere in between, the sausage is what gives this dish its character. It’s like the friend who’s always the life of the party, bringing everyone together and making sure a good time is had by all.
The Sauce: The sauce, oh, the sauce! With a base of sautéed shallots (or onions, if you prefer a bit more bite), cremini mushrooms for an earthy depth, and a splash of dry white wine to add a hint of acidity, the stage is set. Then, the heavy whipping cream enters the scene, reducing to a thick, velvety texture that’s enriched with freshly grated Pecorino, a hint of nutmeg, and the zestiness of lemon juice.
The Finishing Touches: A sprinkle of flat-leaf Italian parsley for freshness, and voilà – you have a dish that’s both comforting and sophisticated. Serving it is not just about putting food on the plate; it’s about serving a piece of Umbrian heritage, a taste of its lush landscapes and rich history. You can, of course, serve with more cheese and red pepper flakes for those who believe more is more (like me).
So, grab your apron, channel your inner Norcino, and transport yourself to the Italian countryside.
Happy cooking!
Pasta alla Norcina
- Yield: 4 servings 1x
Description
Discover the rustic charm of Pasta alla Norcina, a classic Umbrian dish that combines orecchiette with Italian sausage, cremini mushrooms, and a creamy sauce with Pecorino. Learn the origins, traditional ingredients, and step-by-step recipe for a taste of Italy’s heartland. Perfect for food enthusiasts craving authentic Italian food.
Ingredients
- 12 ounces orecchiette
- 1 tablespoon extra-virgin olive oil
- 12 ounces Italian sausage (any kind you like)
- 1 small onion or 2 shallots, finely minced
- 8 ounces cremini mushrooms, stems trimmed and caps sliced about 1/4-inch thick
- 2 garlic cloves, finely minced
- 1 teaspoon finely minced rosemary
- Pinch of red pepper flakes, to taste
- 1/2 cup dry white wine
- 1 cup heavy whipping cream
- 1/8 teaspoon freshly grated nutmeg
- 2 ounces finely grated Pecorino Romano (use a Microplane if possible)
- 3 tablespoons finely chopped flat-leaf Italian parsley
- Juice of 1 lemon, plus wedges for serving
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Once boiling, liberally season with kosher salt and drop the pasta in, cooking according to the package directions for al dente. Reserve 1 cup of water water before draining the pasta.
- While the water comes to a boil and the pasta cooks, preheat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, add the Italian sausage and cook, without stirring, until the bottom is browned, about 3–4 minutes. Stir and continue cooking until the sausage is well-browned all over and cooked through. Transfer to a bowl using a slotted spoon, leaving the fat and fond in the bottom of the pan. If the sausage didn’t give off much fat and the skillet looks a little dry, you can add another tablespoon of olive oil. Return the pan to medium heat; once hot, add the shallots and a sprinkle of salt, stirring to combine. Let the shallot cook for 2–3 minutes before adding the sliced mushrooms with an additional pinch of salt. Cook, stirring occasionally, until the mushrooms are browned and have given off most of their liquid, 6–9 minutes. Stir in the garlic, rosemary, and red pepper flakes, cooking for an additional 30 seconds to 1 minute, until the garlic is fragrant.
- Add the wine to deglaze the pan, scraping to pull up the fond on the pan (if there’s any left). Cook until completely evaporated, about 1–2 minutes. Add the sausage back to the pan along with the cream and nutmeg. Let the cream reduce for 4–5 minutes, until thickened. Reduce the heat to low, and add the Pecorino Romano and 1/3 cup of the reserved pasta water, stirring to make a glossy sauce and melt the cheese.
- Add the drained pasta, tossing to coat in the sauce. If the sauce is thick or has tightened up, continue adding the reserved pasta water a few tablespoons at a time until your desired sauce consistency has been reached. You may need to add up to 3/4 cup of pasta water total. The final sauce consistency should be glossy and coat the noodles but still be saucy.
- Remove from the heat and squeeze the juice of 1 lemon over top, stirring to combine. Adjust the seasoning with salt and pepper to your taste. Sprinkle with the minced parsley and serve with lemon wedges.
- Category: Pasta & Noodles, Italian
