Pasta alla Norcina

Ingredients

• 340 g (12 oz)dry pasta, such as shells, penne, rigatoni or fusilli
• 340 g (12 oz)cremini mushrooms (baby bella), sliced
• 57 g (4 tablespoons)unsalted butter
• 1 teaspoondried rosemary leaves, ground
• 1 teaspoonkosher salt
• 454 g (1 lb)Italian sausage, removed from its casings
• 30 ml (2 tablespoons)extra-virgin olive oil
• 360 ml (1½ cups)yellow onion, diced
• 30 ml (2 tablespoons)fresh garlic, minced
• ½ teaspoonground white pepper
• ¼ teaspoonfreshly grated nutmeg
• 120 ml (½ cup)white wine
• 473 ml (1 pint; 2 cups)double cream
• 50 g (½ cup)grated Romano cheese, plus extra to serve

Instructions

1. 1

   Boil the pasta

   Bring a large pan of water to the boil. Add a little salt and the pasta, then cook until just shy of done and still slightly chewy. Keep the pasta water for later.

2. 2

   Brown the mushrooms

   Put the sliced mushrooms in a large, cold frying pan and set it over medium-high heat. Cook for about 8 minutes, stirring often, until browned. Add the butter, salt and ground rosemary, stir, then scrape the mixture into a bowl.

3. 3

   Brown the sausage

   Add the sausage meat to the frying pan and brown it over medium-high heat for about 5–8 minutes.

4. 4

   Soften the onion

   Push the sausage to the edges of the pan. Add the olive oil, onion and garlic to the centre and cook for about 3 minutes, until the onion has softened.

5. 5

   Add wine and mushrooms

   Stir in the white pepper and nutmeg. Return the mushrooms to the pan, add the white wine and cook for about 5 minutes, until most of the wine has evaporated.

6. 6

   Stir in the cream

   Add the double cream and grated Romano. Heat just until the sauce begins to bubble, then remove the pan from the heat.

7. 7

   Reserve pasta water

   When the pasta is ready, reserve a few cups of its cooking water, then drain the pasta.

8. 8

   Combine pasta and sauce

   Return the drained pasta to its pan and pour the sauce over it.

9. 9

   Finish the pasta

   Set the pan over medium heat and cook the pasta in the sauce until fully cooked, adding pasta water as needed.

10. 10

    Serve with Romano

    Divide the pasta between portions and finish each with extra Romano cheese.

What is Pasta alla Norcina?

Pasta alla Norcina takes its name from Norcia, a town in Umbria known for its pork and sausage-making traditions. The dish is commonly associated with sausage and a rich, savoury sauce, though versions vary.

This recipe builds flavour from browned cremini mushrooms, sausage, white wine, cream and Romano. Finishing the pasta directly in the sauce brings the components together and helps it cling to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 858 calories, 29g protein, 53g carbs, 58g fat.

The pasta supplies most of the carbohydrates, while the cream, butter, oil and sausage contribute much of the fat; sausage, cheese and cream also provide protein. Balance the plate with a generous green salad or vegetables alongside the pasta.

Choosing the pasta and sausage

Pasta shape: Shells, penne, rigatoni and fusilli all work well here. Choose a firm shape that can hold the creamy sauce.

Sausage: Removing the casings lets the sausage brown as small pieces through the sauce. Break it up as it cooks so it mixes evenly with the other ingredients.

Build flavour in the pan

Mushrooms first: Starting them in a cold, dry pan gives them time to release moisture before browning. Stir often, and wait until they have colour before adding the butter, salt and rosemary.

Wine reduction: Cook the wine with the mushrooms and sausage until most has evaporated, about 5 minutes. This leaves its flavour in the pan without making the finished sauce too thin.

Get the sauce texture right

Cream and cheese: Heat the cream and Romano only until the sauce just begins to bubble, then take it off the heat. This keeps the sauce from boiling hard before the pasta is added.

Pasta water: The reserved water loosens the sauce while its starch helps it coat the pasta. Add it gradually during the final cooking rather than pouring it all in at once.

Cook the pasta to the finish

Early draining: Stop the initial pasta cooking while the centre is still a little chewy, as the pasta finishes in the sauce. Check it as you go in the final step and cook until it is fully done.

Doneness cue: The pasta should be tender, with sauce clinging to its surface rather than pooling thinly at the bottom of the pan. Add small amounts of pasta water if the sauce tightens before the pasta is ready.

Serve it while creamy

Finish: Grate extra Romano over each serving just before bringing it to the table. The dish is at its creamiest straight from the pan.

On the side: A crisp green salad or simply dressed vegetables provide a fresh contrast to the rich sauce. Crusty bread can also be served alongside to mop up any sauce.

Recipe notes & tips

• Grind the rosemary with the salt if you want it evenly distributed through the mushrooms.
• Use a large frying pan so the mushrooms have room to brown.
• Keep the pasta water until the sauce is fully combined with the pasta.
• Add reserved pasta water a little at a time to control the sauce consistency.
• Grate the Romano freshly for a smooth finish in the sauce.

Variations

• Try another shape: Use penne, rigatoni or fusilli in place of shells.
• Adjust the herbs: Use a little more or less rosemary to suit your taste.
• Change the mushrooms: Use another sliced mushroom variety in place of cremini.
• Make it less rich: Reduce the cream and loosen the sauce with reserved pasta water.
• Add a fresh finish: Scatter chopped parsley over the plated pasta.

Common mistakes to avoid

• Crowding the mushrooms: They can steam rather than brown; use a roomy pan and stir often.
• Overcooking the pasta early: It cooks again in the sauce, so drain it while still slightly chewy.
• Discarding the pasta water: Reserve a few cups before draining so you can adjust the sauce.
• Boiling the cream hard: Heat it only until it begins to bubble, then take the pan off the heat.
• Adding too much pasta water at once: Stir in small amounts so the sauce does not become watery.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan with a splash of water or cream, stirring until hot; the sauce will thicken as it cools.

Frequently asked questions