Pasta alla norcina is one of those dishes that perfectly represents the traditional Italian cuisine of Umbria. Creamy, intense, and deeply comforting, it is prepared with sausage, ricotta, and aged cheese, and it originates in Norcia, a small town famous for centuries for its pork products and for the figure of the norcino, the historic Italian pork butcher. In this recipe, I explain how to prepare the most authentic version, with its tricks and variations, just as it is made at home.
Watch the video with all the steps
Below you can watch the video with all the steps to prepare pasta alla norcina in the simplest way, following the traditional technique and the tricks that make the difference.
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Main ingredients
For 2 people
⏱ Preparation time: 15 min
⏱ Cooking time: 30 min
- 180 g penne rigate or spaghettoni
- 250 g sausage
- 200 g ricotta
- 1/2 onion
- 1 garlic clove (optional)
- 20 g pecorino or aged sheep’s milk cheese
- 30 g parmesan or grana padano
- 1/2 glass dry white wine
- Black pepper
- Salt
- Extra virgin olive oil
- Truffle (optional)
Remember: At the end of the article, you will find the complete recipe card with all the detailed steps and times.
What is pasta alla norcina and why is it so special
Pasta alla norcina is a typical first course from Umbria that owes its name to the town of Norcia. For centuries, the norcini were known for crafting high-quality pork sausages, and that tradition is directly reflected in this dish. The combination of sausage, ricotta, and aged cheese results in a creamy, powerful, and very balanced sauce, without the need for tomato or complex ingredients.
Ricotta or cream: the difference between tradition and modern variation
There are versions of pasta alla norcina with cream, which are widespread outside of Italy. They are creamy and pleasant, but if we stick to tradition, the original recipe is prepared with ricotta, preferably sheep’s milk ricotta. The ricotta provides creaminess without masking the flavor of the sausage and maintains the rustic character of the dish. If you cannot find sheep’s milk ricotta, you can use regular ricotta, adjusting the texture well with the pasta cooking water.
How to prepare pasta alla norcina step by step
Brown the sausage and create flavor
Remove the casing from the sausage and crumble it into large pieces. In a large pan, add a good drizzle of extra virgin olive oil and, when it is hot, add the sausage without moving it too much. The goal is for it to brown well and for the Maillard reaction to occur, achieving a toasted exterior and a juicy interior.
Deglaze with white wine
When the sausage is well browned, add half of the dry white wine and let the alcohol evaporate. Remove the sausage from the pan and set it aside with all its juices.
Sauté the onion and combine flavors
In the same pan, without cleaning it, add a little more oil and sauté the very finely chopped onion along with the garlic clove, if you decide to use it. Add a pinch of salt so it releases water and cook gently. Add the rest of the white wine and let it evaporate.
Ricotta, cheeses, and final tossing
Return the sausage to the pan, add the ricotta, and mix gently. Cook the pasta in abundant salted water and, when it is almost al dente, transfer it to the pan along with a little of its cooking water. Add the grated pecorino and parmesan, black pepper to taste, and mix until you get a creamy and well-bound sauce.
Truffle: an optional touch very typical of Norcia
Pasta alla norcina with truffle is a very popular version in the area, especially during festive seasons. It is not essential, but grated at the end, it provides a very characteristic aroma. If you use it, do so in moderation so as not to mask the flavor of the sausage and ricotta.
Serve and enjoy
Serve the pasta piping hot, with a little more black pepper and, if you like, some thin slices of truffle on top. A simple, intense, and deeply Italian dish.
Frequently Asked Questions
What is pasta alla norcina?
Pasta alla norcina is a traditional dish from Umbria (Italy) that is prepared with sausage, ricotta, and aged cheese, creating a creamy and very tasty sauce.
Can I make pasta alla norcina with cream instead of ricotta?
Yes, there is a version of pasta alla norcina with cooking cream. It turns out very creamy, but if you are looking for a more traditional result, ricotta is the preferred option, ideally sheep’s milk ricotta if you can find it.
Which pasta is best for the pasta alla norcina recipe?
It is typical to use penne rigate, but spaghettoni or other pastas also work very well. The important thing is that the sauce binds well with the ricotta, the cheese, and the cooking water.
Why is dry white wine used in pasta alla norcina?
Dry white wine helps to deglaze the pan and combine the flavors of the sauté and the sausage. It is better to avoid sweet wines so that the sauce does not become cloying.
Is truffle mandatory in pasta alla norcina?
No, truffle is optional. It adds a special aroma and is a very typical nod to Norcia, but the recipe works perfectly without it. If you use it, grate a little at the end so as not to mask the flavor of the sausage and ricotta.
How do I get a creamy sauce without it curdling?
The trick is to mix the ricotta with a little pasta cooking water and keep the heat low at the end. This creates a stable and well-bound cream, without the need to add more fat.
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Enjoy your pasta alla norcina!
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The card
Pasta alla Norcina
Ingredients
- 180 g penne rigate or spaghettoni
- 250 g sausage
- 200 g ricotta
- 1/2 onion
- 1 garlic clove
- 20 g pecorino or aged sheep's cheese
- 30 g parmesan or grana padano
- 1/2 glass of dry white wine
- 1 truffle optional
- Salt
- Black pepper
- Extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil.
- Remove the sausage casing and crumble into large pieces.
- Heat a large skillet with extra virgin olive oil.
- Add the sausage and brown without moving it too much until well toasted.
- Deglaze with half of the dry white wine and let the alcohol evaporate.
- Remove the sausage with its juices and set aside.
- Add more oil to the same skillet without cleaning it.
- Incorporate finely chopped onion and optional garlic clove.
- Add a pinch of salt and cook until the onion is soft.
- Pour in the rest of the dry white wine and let it evaporate.
- Return the sausage to the skillet.
- Add the ricotta and mix gently.
- Cook the pasta until almost al dente.
- Transfer the pasta to the skillet with a little cooking water.
- Add the grated parmesan and pecorino.
- Add black pepper to taste.
- Mix over low heat until a creamy sauce is obtained.
- Serve hot and grate truffle on top if desired.
Notes
Use sheep’s milk ricotta if possible for a more traditional flavor.
Do not substitute dry white wine with sweet wine.
Add pasta cooking water little by little to adjust creaminess.
Truffle is optional and should always be added at the end.
Video
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