{"id":16690,"date":"2026-01-01T11:59:15","date_gmt":"2026-01-01T10:59:15","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-alla-norcina-traditional-italian-recipe-from-umbria\/"},"modified":"2026-08-24T11:32:08","modified_gmt":"2026-08-24T09:32:08","slug":"pasta-alla-norcina-traditional-italian-recipe-from-umbria","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-alla-norcina-traditional-italian-recipe-from-umbria\/","title":{"rendered":"Pasta alla Norcina: Traditional Italian Recipe from Umbria"},"content":{"rendered":"<p><strong>Pasta alla norcina<\/strong> is one of those dishes that perfectly represents the traditional Italian cuisine of <a href=\"https:\/\/es.wikipedia.org\/wiki\/Umbr%C3%ADa_(Italia)\"><strong>Umbria<\/strong><\/a>. Creamy, intense, and deeply comforting, it is prepared with <strong>sausage<\/strong>, <strong>ricotta<\/strong>, and <strong>aged cheese<\/strong>, and it originates in <a href=\"https:\/\/es.wikipedia.org\/wiki\/Nursia\">Norcia<\/a>, a small town famous for centuries for its pork products and for the figure of the <em>norcino<\/em>, 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.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>pasta alla norcina<\/strong> in the simplest way, following the traditional technique and the tricks that make the difference.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8f9de5cd5fa\" data-id=\"c1kniITiAaY\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-c1kniITiAaY-6a8f9de5cd5fa\" data-vid=\"c1kniITiAaY\"   data-src=\"https:\/\/www.youtube.com\/embed\/c1kniITiAaY?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta alla Norcina: Traditional Italian Recipe from Umbria ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/c1kniITiAaY\/hqdefault.jpg\"  alt=\"Pasta alla Norcina: Traditional Italian Recipe from Umbria ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta alla Norcina: Traditional Italian Recipe from Umbria - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/c1kniITiAaY\/hqdefault.jpg\",\"uploadDate\":\"2026-01-01T11:59:15+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/c1kniITiAaY?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=c1kniITiAaY\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 15 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 30 min<\/p>\n<ul>\n<li>180 g penne rigate or spaghettoni<\/li>\n<li>250 g sausage<\/li>\n<li>200 g ricotta<\/li>\n<li>1\/2 onion<\/li>\n<li>1 garlic clove (optional)<\/li>\n<li>20 g pecorino or aged sheep&#8217;s milk cheese<\/li>\n<li>30 g parmesan or grana padano<\/li>\n<li>1\/2 glass dry white wine<\/li>\n<li>Black pepper<\/li>\n<li>Salt<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Truffle (optional)<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with all the detailed steps and times.<\/p>\n<p><img  title=\"Pasta alla Norcina: Traditional Italian Recipe from Umbria ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15196\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-a-la-norcina-receta-italiana-tradicional-de-Umbria-1.jpg\"  alt=\"Pasta alla Norcina: Traditional Italian Recipe from Umbria ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-a-la-norcina-receta-italiana-tradicional-de-Umbria-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-a-la-norcina-receta-italiana-tradicional-de-Umbria-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-a-la-norcina-receta-italiana-tradicional-de-Umbria-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>What is pasta alla norcina and why is it so special<\/strong><\/h3>\n<p><strong>Pasta alla norcina<\/strong> is a typical first course from Umbria that owes its name to the town of Norcia. For centuries, the <em>norcini<\/em> were known for crafting high-quality pork sausages, and that tradition is directly reflected in this dish. The combination of <strong>sausage<\/strong>, <strong>ricotta<\/strong>, and <strong>aged cheese<\/strong> results in a creamy, powerful, and very balanced sauce, without the need for tomato or complex ingredients.<\/p>\n<h3><strong>Ricotta or cream: the difference between tradition and modern variation<\/strong><\/h3>\n<p>There are versions of <strong>pasta alla norcina with cream<\/strong>, which are widespread outside of Italy. They are creamy and pleasant, but if we stick to tradition, the original recipe is prepared with <strong>ricotta<\/strong>, preferably sheep&#8217;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&#8217;s milk ricotta, you can use regular ricotta, adjusting the texture well with the pasta cooking water.<\/p>\n<h3><strong>How to prepare pasta alla norcina step by step<\/strong><\/h3>\n<h4><strong>Brown the sausage and create flavor<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Deglaze with white wine<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Saut\u00e9 the onion and combine flavors<\/strong><\/h4>\n<p>In the same pan, without cleaning it, add a little more oil and saut\u00e9 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.<\/p>\n<h4><strong>Ricotta, cheeses, and final tossing<\/strong><\/h4>\n<p>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.<\/p>\n<h3><strong>Truffle: an optional touch very typical of Norcia<\/strong><\/h3>\n<p><strong>Pasta alla norcina with truffle<\/strong> 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.<\/p>\n<h3><strong>Serve and enjoy<\/strong><\/h3>\n<p>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.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<p><!-- FAQ Item 1 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What is pasta alla norcina?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 2 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I make pasta alla norcina with cream instead of ricotta?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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&#8217;s milk ricotta if you can find it.<\/p>\n<\/div>\n<p><!-- FAQ Item 3 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which pasta is best for the pasta alla norcina recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 4 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why is dry white wine used in pasta alla norcina?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Dry white wine helps to deglaze the pan and combine the flavors of the saut\u00e9 and the sausage. It is better to avoid sweet wines so that the sauce does not become cloying.<\/p>\n<\/div>\n<p><!-- FAQ Item 5 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is truffle mandatory in pasta alla norcina?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 6 --><\/p>\n<div class=\"faq-item\">\n<h4>How do I get a creamy sauce without it curdling?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n      {\n        \"@type\": \"Question\",\n        \"name\": \"What is pasta alla norcina?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"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.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can I make pasta alla norcina with cream instead of ricotta?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"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.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Which pasta is best for the pasta alla norcina recipe?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"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.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Why is dry white wine used in pasta alla norcina?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Dry white wine helps to deglaze the pan and combine the flavors of the saut\u00e9 and the sausage. It is better to avoid sweet wines so that the sauce does not become cloying.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Is truffle mandatory in pasta alla norcina?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"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.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"How do I get a creamy sauce without it curdling?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"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.\"\n        }\n      }\n    ]\n  }\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3>Related recipes you will love<\/h3>\n<ul>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/carbonara-pasta-pasta-alla-carbonara\/\">Pasta alla carbonara<\/a> \u2013 classic Roman recipe with guanciale, pecorino, and parmesan.<\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-alla-gricia\/\">Pasta alla gricia<\/a> \u2013 simple Roman pasta with guanciale and pecorino.<\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-al-limon-receta-cremosa-rapida-y-fresca-en-15-minutos-2\/\">Lemon pasta<\/a> \u2013 fresh creamy recipe with lemon and parmesan.<\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-a-la-boscaiola-receta-cremosa-italiana-con-setas-guisantes-y-salchicha\/\">Pasta alla boscaiola<\/a> \u2013 creamy version with mushrooms and sausage.<\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-alla-norma-la-receta-tradicional-del-exquisito-clasico-siciliano-2\/\">Pasta alla norma<\/a> \u2013 Sicilian classic with eggplant and ricotta salata.<\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-a-la-carbonara-vegetariana-con-calabacin-2\/\">Vegetarian carbonara pasta with zucchini<\/a> \u2013 light and tasty vegetarian version.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your pasta alla norcina!<\/strong><\/h3>\n<p>This recipe proves that, with few ingredients and good technique, you can achieve spectacular dishes. If you liked it, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more traditional recipes of Italian cuisine.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" 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mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n 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src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta alla Norcina: Traditional Italian Recipe from Umbria ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15200\">\n<h2 class=\"vrtl-recipe__title\">Pasta alla Norcina<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta alla Norcina: Traditional Italian Recipe from Umbria ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-a-la-norcina-receta-italiana-tradicional-de-Umbria.jpg\"  alt=\"Pasta alla Norcina: Traditional Italian Recipe from Umbria ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Traditional Italian pasta from Umbria with sausage, ricotta, and aged cheese, creamy and full of flavor.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">45 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">1025 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">easy, tasty, traditional<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">penne rigate or spaghettoni<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">250<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">sausage<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ricotta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/2<\/span> <span class=\"vrtl-recipe__ingredient-name\">onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">pecorino or aged sheep&#039;s cheese<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">parmesan or grana padano<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/2<\/span> <span class=\"vrtl-recipe__ingredient-name\">glass of dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">truffle optional<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Bring a large pot of salted water to a boil.<\/li>\n<li class=\"vrtl-recipe__step\">Remove the sausage casing and crumble into large pieces.<\/li>\n<li class=\"vrtl-recipe__step\">Heat a large skillet with extra virgin olive oil.<\/li>\n<li class=\"vrtl-recipe__step\">Add the sausage and brown without moving it too much until well toasted.<\/li>\n<li class=\"vrtl-recipe__step\">Deglaze with half of the dry white wine and let the alcohol evaporate.<\/li>\n<li class=\"vrtl-recipe__step\">Remove the sausage with its juices and set aside.<\/li>\n<li class=\"vrtl-recipe__step\">Add more oil to the same skillet without cleaning it.<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate finely chopped onion and optional garlic clove.<\/li>\n<li class=\"vrtl-recipe__step\">Add a pinch of salt and cook until the onion is soft.<\/li>\n<li class=\"vrtl-recipe__step\">Pour in the rest of the dry white wine and let it evaporate.<\/li>\n<li class=\"vrtl-recipe__step\">Return the sausage to the skillet.<\/li>\n<li class=\"vrtl-recipe__step\">Add the ricotta and mix gently.<\/li>\n<li class=\"vrtl-recipe__step\">Cook the pasta until almost al dente.<\/li>\n<li class=\"vrtl-recipe__step\">Transfer the pasta to the skillet with a little cooking water.<\/li>\n<li class=\"vrtl-recipe__step\">Add the grated parmesan and pecorino.<\/li>\n<li class=\"vrtl-recipe__step\">Add black pepper to taste.<\/li>\n<li class=\"vrtl-recipe__step\">Mix over low heat until a creamy sauce is obtained.<\/li>\n<li class=\"vrtl-recipe__step\">Serve hot and grate truffle on top if desired.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>Use sheep&#8217;s milk ricotta if possible for a more traditional flavor.<br \/>\nDo not substitute dry white wine with sweet wine.<br \/>\nAdd pasta cooking water little by little to adjust creaminess.<br \/>\nTruffle is optional and should always be added at the end.<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/c1kniITiAaY\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 15 min &#x23f1; 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&#8217;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&#8217;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&#8217;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. Saut\u00e9 the onion and combine flavors In the same pan, without cleaning it, add a little more oil and saut\u00e9 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&#8217;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 saut\u00e9 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. Related recipes you will love Pasta alla carbonara \u2013 classic Roman recipe with guanciale, pecorino, and parmesan. Pasta alla gricia \u2013 simple Roman pasta with guanciale and pecorino. Lemon pasta \u2013 fresh creamy recipe with lemon and parmesan. Pasta alla boscaiola \u2013 creamy version with mushrooms and sausage. Pasta alla norma \u2013 Sicilian classic with eggplant and ricotta salata. Vegetarian carbonara pasta with zucchini \u2013 light and tasty vegetarian version. Enjoy your pasta alla norcina! This recipe proves that, with few ingredients and good technique, you can achieve spectacular dishes. If you liked it, subscribe to my YouTube channel and follow me on Instagram to discover more traditional recipes of Italian cuisine. Enjoy your meal! Pasta alla Norcina Traditional Italian pasta from Umbria with sausage, ricotta, and aged cheese, creamy and full of flavor. DishFirst course CuisineItalian Preparation time15 minutes Cooking time30 minutes Total time45 minutes Servings2 Calories1025 kcal AuthorMia Villar Raurich Tagseasy, tasty, traditional 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&#039;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&#8217;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. 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