Pasta alla Norcina

Pasta alla Norcina is a heavenly creamy dish that originates in the province of Umbria, specifically the city of Norcia. Pork sausage, lots of garlic, white wine and Pecorino Romano are the key ingredients in this delicious white sauce pasta that's ready in just 20 minutes.

📝 Ingredients

• 400 g ( 1 lb) penne
• 2 tablespoon olive oil
• 400 g (1 lb) Italian sausage, casings removed
• 1 small onion, finely diced
• 4 garlic cloves, crushed
• 75 ml (1/4 cup) white wine
• 200 ml (1 cup) double (heavy) cream
• 50 g (1/2 cup) Pecorino Romano, grated
• Freshly ground black pepper, to taste

👨‍🍳 Instructions

1. 1Bring a pot of water to boil and...: Bring a pot of water to boil and salt it generously. Add the pasta and cook it a minute less than the time indicated on the package.
2. 2Meanwhile, heat the olive oil in a large...: Meanwhile, heat the olive oil in a large pan over medium heat. Once the oil is hot, add the sausage and fry it for 5-6 minutes until slightly browned. Break the sausage up with your spoon as it cooks.
3. 3Add the onion and cook for 1-2 minutes...: Add the onion and cook for 1-2 minutes until it softens. Stir in the crushed garlic and cook for another 30 seconds until fragrant.
4. 4Next, add the white wine and cook until...: Next, add the white wine and cook until reduced by half, about 1-2 minutes. Stir in the double cream and cook for 1-2 minutes until the sauce thickens. Turn off the heat.
5. 5Transfer the pasta to the pan and toss...: Transfer the pasta to the pan and toss it with the sauce. Add the Pecorino Romano and stir until combined and the pasta is well coated in sauce. Season with freshly ground pepper and serve immediately with some extra pecorino on top if you like.