Pasta alla Norcina is a classic dish from Umbria, and it’s one of those recipes that feels comforting and special at the same time.
The traditional version is made with Norcia sausage, a famous local specialty known for its rich aroma and gentle spice. If you can’t find it, classic pork sausage works beautifully too: the flavor will be slightly less distinctive, but still delicious.
The creaminess comes from sheep’s milk ricotta, another ingredient typical of Umbrian cuisine. Together with aged Pecorino and freshly ground black pepper, it creates a simple sauce that tastes incredibly rich.
A final drizzle of truffle oil is what makes this dish truly unforgettable, adding an intense and elegant aroma in just one step. If you want to make it even more special, top it with a few shavings of fresh truffle. Black truffles are another prized ingredient from Umbria.
Traditionally, Pasta alla Norcina is served with short pasta like penne, rigatoni, or fusilli, but it also works great with long pasta such as tagliatelle, tagliolini, or pici.
As with many traditional Italian recipes, the secret is all in the quality of the ingredients. With just a few simple staples, you can bring a timeless Italian dish to your table.
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Ingredients
Prep Time: 10 Min | Cook Time: 20 Min | Servings: 4
- 350 g (12 oz) penne rigate
- 300 g (about 10 oz) pork sausage
- 200 g (about 7 oz) sheep's milk ricotta or well-drained whole milk ricotta
- 1 small onion
- 1 clove of garlic
- 50 g (½ cup) grated aged Pecorino Romano cheese
- 2 tablespoons extra virgin olive oil
- Truffle oil, to taste (I suggest starting with 1 teaspoon, then adjust). For a more intense truffle aroma, you can also add a few black truffle slices in oil just before serving.
- Salt, to taste
- Freshly ground black pepper, to taste
NOTE: Sheep’s milk ricotta is naturally drier. If using whole milk ricotta, let it drain in a sieve for at least 30 minutes.
Instructions
Step 1) - To make Pasta alla Norcina, start by peeling the onion and finely chopping it on a cutting board.
Next, prepare the sausage. Lightly score it with a knife, remove the casing, then break the meat into coarse pieces using your hands.
Step 2) - Drizzle the extra virgin olive oil into a large skillet. Add the chopped onion and the whole garlic clove, then sauté over medium heat for about 5 minutes, until the onion is soft and translucent.
Add the sausage to the skillet and cook over medium heat for another 5 minutes, stirring often, until it’s nicely browned.
Step 3) - Remove the garlic clove from the pan and turn off the heat.
Meanwhile, bring a large pot of water to a boil for the pasta, then salt it once it starts boiling. Cook the pasta in the boiling salted water until al dente.
Step 4) - Add the ricotta to the skillet with the sausage mixture and a ladleful of pasta cooking water to create a creamy sauce.
Step 5) - Drain the pasta al dente and transfer it directly to the pan (a slotted spoon works best). Turn the heat to high and toss everything together for 2 to 3 minutes, until the pasta is well coated.
Finish by adding the grated pecorino cheese, the truffle oil, the ground black pepper and salt to taste. Stir and toss until creamy and well combined, then serve Pasta alla Norcina right away, hot and steaming.
Storage
Pasta alla Norcina is best enjoyed freshly made, when the sauce is perfectly creamy and aromatic.
If you have leftovers, let the pasta cool completely, then store it in an airtight container in the refrigerator for up to 1 day.
When reheating, add a splash of water and warm it gently in a pan over low heat, stirring often, to bring back the creamy texture. Avoid reheating over high heat, as the ricotta-based sauce may dry out or separate.
For best flavor and texture, freezing is not recommended.
Substitutions
PASTA: Traditionally, Pasta alla Norcina is made with short pasta such as penne, rigatoni, or fusilli, which hold the creamy sauce beautifully. However, long pasta works just as well. Tagliatelle, tagliolini, or pici are all excellent alternatives.
SAUSAGE: The original recipe calls for Norcia sausage, a traditional Umbrian specialty. If it’s not available, you can use good-quality pork sausage. Choose a mild, well-seasoned sausage and avoid strongly smoked or spicy varieties, as they would overpower the sauce.
RICOTTA: Sheep’s milk ricotta is the authentic choice and is naturally drier and more flavorful. If you can’t find it, whole milk ricotta is a good substitute. Just make sure to drain it very well, as it contains more moisture and can loosen the sauce.
PECORINO: Aged Pecorino cheese gives Pasta alla Norcina its bold, savory character. For a milder flavor, you can substitute Parmigiano Reggiano 48 mounths, or even use a mix of the two for a balanced taste.
TRUFFLE: Truffle oil alone is enough to give the dish its signature aroma. For a more intense and authentic truffle flavor, you can add black truffle slices in oil, which are very traditional in Umbria. Fresh truffles, either black or white, are of course the best option when available, but high-quality preserved truffles work well and are much easier to find.
Tips and Variations
- Don’t overheat the ricotta: Ricotta should be gently warmed, not boiled. Keep the heat low once you add it to preserve a smooth, creamy texture.
- Adjust the creaminess: If the sauce feels too thick, loosen it with a little pasta cooking water. Add it gradually until you reach the desired consistency.
- Use black pepper generously: Freshly ground black pepper is essential in this recipe and balances the richness of the sausage, ricotta, and cheese.
- Go easy with truffle oil: A small amount goes a long way. Start with a few drops, taste, and adjust. Too much can overpower the dish.
- Add mushrooms for a variation: Some versions include sautéed mushrooms, which pair beautifully with sausage and truffle flavors and add extra depth.
- Finish with fresh truffle if available: If you have fresh black or white truffle, shave it over the pasta just before serving for a truly special result.
Origins and History
The name Pasta alla Norcina is commonly linked to Norcia, a beautiful town in Umbria long renowned for its pork products.
There is, however, another compelling explanation that sheds light on both the dish’s origins and its name. In Italian, the word norcino refers to a skilled pork butcher, someone who specializes in making sausages and cured meats. This term was used across much of Italy, not only in Umbria.
During the Middle Ages, expert pork butchers from Norcia would leave their hometown in winter and travel throughout central Italy to practice their craft. At that time, the Norcia area enjoyed a period of prosperity that lasted until the 17th century. Later on, a series of devastating earthquakes plunged the region into poverty, forcing many inhabitants to leave their homes and settle in Rome and other parts of Italy.
As they moved, these craftsmen spread their knowledge of sausage and salami making far beyond Umbria. For this reason, skilled pork butchers are still known as norcini today.
The name Pasta alla Norcina therefore carries a double meaning, both equally valid: it refers to a traditional pasta dish from the Norcia area, and to a pasta made with sausage crafted in the tradition of the master norcini.
More Italian Sausage Pasta Recipes
- Stuffed Paccheri with Sausage and Mushrooms - A comforting baked pasta dish filled with sausage and mushrooms, topped with a rich sauce and baked until golden. Perfect when you’re craving something hearty and satisfying.
- Pasta alla Boscaiola - A rustic Italian classic made with sausage, mushrooms, and a creamy tomato sauce. Bold, comforting flavors that make this dish a favorite for cozy lunches and dinners.
- Sausage and Broccoli Pasta - A simple yet flavorful pasta where savory sausage meets tender broccoli. A great example of how a few quality ingredients can create a balanced and delicious Italian meal.
- Creamy Pumpkin Tagliatelle with Sausage and Mushrooms - Silky tagliatelle tossed in a creamy pumpkin sauce with sausage and mushrooms. A seasonal recipe that’s rich, comforting, and perfect for fall and winter.
Recipe Card
Pasta alla Norcina (Italian Sausage Pasta with Truffle Oil)
Ingredients
- 350 g penne rigate - 12 oz
- 300 g mild pork sausage - about 10 oz
- 200 g sheep's milk ricotta or well-drained whole milk ricotta - about 7 oz
- 1 small onion
- 1 clove garlic
- 50 g grated aged Pecorino Romano cheese - ½ cup
- 2 tablespoons extra virgin olive oil
- truffle oil - to taste (I suggest starting with 1 teaspoon, then adjust). For a more intense truffle aroma, you can also add a few black truffle slices in oil just before serving.
- salt - to taste
- freshly ground black pepper - to taste
Instructions
- Peel the onion and finely chopping it on a cutting board.
- Lightly score it with a knife, remove the casing, then break the meat into coarse pieces using your hands.
- Drizzle the extra virgin olive oil into a large skillet. Add the chopped onion and the whole garlic clove, then sauté over medium heat for about 5 minutes, until the onion is soft and translucent.
- Add the sausage to the skillet and cook over medium heat for another 5 minutes, stirring often, until it’s nicely browned.
- Remove the garlic clove from the pan and turn off the heat.
- Meanwhile, bring a large pot of water to a boil for the pasta, then salt it once it starts boiling. Cook the pasta in the boiling salted water until al dente.
- Add the ricotta to the skillet with the sausage mixture and a ladleful of pasta cooking water to create a creamy sauce.
- Drain the pasta al dente and transfer it directly to the pan (a slotted spoon works best). Turn the heat to high and toss everything together for 2 to 3 minutes, until the pasta is well coated.
- Finish by adding the grated pecorino cheese, the truffle oil, the ground black pepper and salt to taste. Stir and toss until creamy and well combined, then serve Pasta alla Norcina right away, hot and steaming.
GB says
I’m definitely going to make this for the weekend.