Pasta alla Norcina is a typical recipe from Umbria, particularly from the Norcia area, famous for its sausages and truffles. This first course combines the intense flavor of fresh sausage, the creaminess of ricotta cheese (or cream) and, in some versions, the unmistakable aroma of black truffles.
It perfectly wraps pasta shapes such as rigatoni or penne for a rich, enveloping and irresistible result. Find out how to make real homemade pasta alla Norcina, with all the tricks for a creamy dish with authentic flavor.
1. Heat the extra-virgin olive oil in a large skillet with the onion.
2. Skin and crumble the sausage. Place it in the pan and let it brown for a few minutes.
3. Deglaze with white wine. Meanwhile, put the pasta to cook in plenty of salted water.
4. Add the ricotta to the pan along with some of the cooking water. Stir and adjust salt and pepper.
5. Drain pasta al dente and toss with sausage sauce for at least 1 minute (add a sprinkling of black truffle if desired).
6. Plate and garnish with parmesan cheese.
Norcia sausages are needed for pasta alla norcina
The recipe for pasta alla Norcina takes its name fromnorcini, who were once dedicated to slaughtering pork and processing its meat and who came from Norcia and nearby areas.
The main element of the dish is precisely theNorcia sausage, with its intense and distinctive flavor, prepared with the leanest and most valuable parts of the pig, from the shoulder and thigh, flavored with salt, garlic and pepper, perfect for giving the pasta a burst of flavor.
This is readily available throughout Italy, but if you should fail, just ask your butcher forlean, fine-grained sausages that are perfect for the purpose.
Remember that fresh, good-quality sausages:
are a beautiful deep pink color
have the fat part colored snow-white
Are firm and elastic to the touch
Sausage sauce? Just extra virgin olive oil and ricotta cheese!
The original recipe for pasta alla norcina does not call for cream, butricotta cheeseandextra virgin olive oil, which are ideal for giving the mantecatura that rustic, flavorful touch that would be lost with cooking cream.
Real pasta alla norcina is made withsheep's milk ricotta, which has an intense flavor characterized by strong vegetable notes. If you prefer more delicate flavors, you can usecow ricotta, which is just as good but has a less pronounced taste.
To sauté the sausage and onion, we chose Il Casolare Fruttato Intenso Extra Virgin Olive Oil, an unfiltered oil made from Italian olives that leave its intense fragrance and distinctly fruity flavor unaltered over time. This highly textured oil is perfect for accompanying the intense flavor of the sausage, giving the recipe that extra touch of flavor.
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