Pasta alla Norcina

Ingredients

• 15 g (¼ cup)chopped fresh parsley
• 60 g (½ cup)chopped, lightly toasted walnuts (optional)
• To tastefreshly grated Parmesan
• 4mild sausage links
• 1 smallonion, finely diced
• 227 g (8 oz)fresh mushrooms, cleaned and coarsely chopped
• 2 clovesgarlic, peeled and minced
• 30 ml (2 tablespoons)olive oil
• 240 ml (1 cup)dry white wine
• To tastesalt and pepper
• To tastered pepper flakes (optional)
• 360 ml (1½ cups)heavy cream

Instructions

1. 1

   Brown the sausage

   Remove the sausage meat from its casings. Cook it in a heavy saucepan over medium heat, breaking it up with a fork, until it is no longer pink.

2. 2

   Cook the vegetables

   When the meat starts to brown, add the olive oil, onion and mushrooms. Cook until the onion and mushrooms are soft and just starting to brown, then stir in the garlic and cook for another minute or two.

3. 3

   Reduce the wine

   Pour in the white wine and simmer uncovered for a few minutes, until it has reduced by half.

4. 4

   Add the cream

   Stir in the cream and season with salt, red pepper flakes and black pepper to taste.

5. 5

   Thicken the sauce

   Cook over medium-low heat until the sauce thickens, about 10 minutes. During this time, bring a large pot of salted water to the boil.

6. 6

   Cook the pasta

   Keep the sauce warm and cook your pasta of choice until al dente.

7. 7

   Combine with pasta

   Drain the pasta, reserving 240 ml (1 cup) of pasta water. Add the sauce to the pasta in the pot, loosening it with a little pasta water if it seems too thick.

8. 8

   Finish each bowl

   Divide the pasta among individual bowls and sprinkle each with parsley, walnuts and Parmesan.

9. 9

   Serve immediately

   Serve the pasta straight away.

What is Pasta alla Norcina?

Pasta alla Norcina takes its name from Norcia, a town in Umbria associated with pork and sausage-making. Its familiar elements are sausage and a creamy sauce, often paired with pasta.

Here, mushrooms add savoury depth, while toasted walnuts bring a crisp finish. The wine reduction and cream make a sauce that clings to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 31g protein, 78g carbs, 49g fat.

The pasta supplies most of the carbohydrates, while the sausage and cream contribute much of the fat and protein; walnuts add further fat and a little protein. Balance the rich bowl with a generous serving of salad or vegetables, and note that the pasta quantity is not specified in the recipe.

Build flavour in the pan

Sausage: Break the meat into small pieces as it cooks so it browns evenly and can be distributed through the pasta.

Mushrooms and onion: Give them time to soften and take on a little colour before adding the garlic. Garlic cooks quickly, so adding it later helps prevent it from burning.

Reduce before adding cream

Wine: Simmer it uncovered until about half has evaporated; this concentrates its flavour before the cream goes in.

Cream: Keep the heat at medium-low and let the sauce thicken gently for about 10 minutes. Avoid a hard boil, which can make a cream sauce less smooth.

Use the pasta water

Pasta: Cook it until al dente, as it will meet the hot sauce in the pan. The ingredient list does not specify a pasta shape or quantity, so choose a shape that holds sauce well.

Starchy water: Reserve a cup before draining. Add it a little at a time if the sauce feels too thick, stopping when it coats the pasta easily.

Finish with contrasting textures

Walnuts: The optional toasted walnuts provide a crisp contrast to the soft mushrooms and creamy sauce. Chop them fairly small so they are easy to eat with the pasta.

Parsley and Parmesan: Add these in the bowls just before serving for a fresh, savoury finish.

What to serve alongside

A crisp green salad or simply dressed leaves provide a fresh contrast to the rich sauce. You could also serve a green vegetable such as broccoli or green beans.

Because the pasta and sauce are hearty, keep any side dish simple and serve it alongside rather than mixing it into the sauce.

Recipe notes & tips

• Use a heavy-based saucepan so the sausage and vegetables brown without scorching easily.
• If the sausage releases plenty of fat, take care when adding the olive oil and use only what the pan needs.
• Taste the sauce before adding salt, since sausage and Parmesan can both be salty.
• Toast the walnuts lightly in advance and let them cool before chopping.
• Reserve pasta water before draining; once the pasta is drained, it is too late to save it.

Variations

• Choose another pasta shape: Use a shape with ridges or curves to catch the creamy sauce.
• Make it spicier: Add more red pepper flakes to the sauce to taste.
• Skip the walnuts: Leave them out for a smoother finish or to suit a preference.
• Add extra mushrooms: Increase the mushrooms for a more pronounced earthy flavour.
• Use fresh herbs: Finish with extra parsley for a brighter herbal note.

Common mistakes to avoid

• Crowding the pan: Cook the sausage and vegetables in a roomy pan so they can brown rather than steam.
• Adding garlic too early: Stir it in after the vegetables soften, then cook only for a minute or two.
• Skipping the wine reduction: Let the wine reduce by half before adding cream so the sauce does not taste watery.
• Boiling the cream hard: Keep the sauce at medium-low heat and simmer it gently as it thickens.
• Adding too much pasta water: Stir it in a little at a time, stopping once the sauce coats the pasta.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan with a splash of water or milk, stirring until hot; the sauce may thicken as it sits.

Frequently asked questions