Best 2 Pasta Alla Norcina Recipes

**Pasta alla Norcina: A Journey of Rustic Flavors in the Heart of Italy**

Originating from the captivating region of Umbria in central Italy, Pasta alla Norcina is a celebrated dish that captures the essence of rustic Italian cuisine. This hearty and flavorful pasta dish is a symphony of simple yet distinct ingredients, each contributing its unique character to create an unforgettable culinary experience. Embark on a culinary adventure as we explore the delightful flavors and intriguing history behind Pasta alla Norcina, along with three enticing recipe variations that showcase its versatility and global appeal.

1. **Classic Pasta alla Norcina:** This traditional recipe stays true to its Umbrian roots, combining guanciale (cured pork cheek), black truffles, and Pecorino cheese to create a rich and savory sauce that coats tender pasta.

2. **Modern Twist: Pasta alla Norcina with Sausage:** In this contemporary interpretation, ground sausage replaces guanciale, adding a slightly spicy and smoky depth to the sauce while maintaining the dish's rustic charm.

3. **Vegetarian Delight: Pasta alla Norcina with Mushrooms:** For a flavorful meatless option, this recipe swaps out the pork for a medley of wild mushrooms, offering a symphony of earthy and umami flavors that harmonize perfectly with the black truffles and Pecorino cheese.

Prepare to be captivated by the rustic elegance of Pasta alla Norcina, a dish that embodies the essence of Italian culinary tradition. Let your taste buds dance with joy as you explore these three delectable variations, each offering a unique interpretation of this Umbrian masterpiece.

Here are our top 2 tried and tested recipes!

PASTA ALLA NORCINA; SAUSAGE PASTA RECIPE

Pasta alla Norcina; sausage pasta recipe image

This sausage and cream pasta recipe from Umbria is a very simple to make and has very few ingredients but it's so flavourful and creamy you'll want to make it part of your regular pasta menu.

Provided by Jacqueline De Bono

Categories Main Course

Time 40m

Number Of Ingredients 10

Ingredients

400g penne ((14oz) or other short pasta)
2-3 Italian pork sausages
1 onion (white or yellow)
1-2 black truffles (I used 2 small ones (optional))
200 ml fresh cream ((6-7floz))
1/2 glass white wine
50 g pecorino cheese ((2oz) grated)
3-4 tbsp extra virgin olive oil
salt (for pasta and to taste)
black pepper (to taste)

Steps:

Remove the casing from the sausages and crumble the meat filling. Peel and chop the onion finely.
Bring a large pot of water to a boil for the pasta, add salt and bring to the boil again.
Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the onion and cook until it starts to soften then add the crumbled sausage meat.
Brown the sausage, while stirring with a wooden spatula to prevent it from sticking. Pour in the wine. Allow the alcohol to evaporate while stirring. Lower the heat, cover, and finish cooking the sausage in its own juices for 10 minutes
Uncover, taste and season with salt and pepper as required. Pour in the cream and bring the sauce to a gentle simmer. Add a few truffle shavings (if using) and half the pecorino. Reduce the sauce for 3-4 minutes, then turn off the heat, cover and set aside.
Cook the pasta in the salted boiling water until al dente according to the instructions on the packet. Save some of the pasta cooking water and drain the pasta. Add it to the pan with the sausage and cream sauce.
Over a low heat, mix the pasta and sauce together- you can add a little pasta cooking water if it seems too thick
Serve immediately with a generous sprinkling of grated pecorino, some freshly ground black pepper and truffle shavings .

Nutrition Facts : Calories 783 kcal, ServingSize 1 serving

PASTA ALLA NORCINA

Pasta Alla Norcina image

Make and share this Pasta Alla Norcina recipe from Food.com.

Provided by FoodE-MattyD

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pasta (Bronze cut is always best if possible. I used Cascatelli)
2 cups heavy cream (or 1 cup each heavy and light cream)
7 ounces pecorino romano cheese, freshly grated
1 lb Italian pork sausage
2 cups dry white wine
4 garlic cloves, sliced
1 shallot, sliced
1/2 teaspoon ground fennel
1 pinch ground nutmeg
3 tablespoons olive oil
salt
black pepper

Steps:

Bring 3 quarts of water to a boil in a pot large enough for a pound of pasta. Season generously with salt.
Heat a large skillet over medium-high heat. Add olive oil.
Remove sausage from casing and cook until browned, while breaking into smaller pieces, about 5 minutes.
Add garlic, shallot, fennel and nutmeg to skillet and cook until softened and lightly golden, about 2-3 minutes. If the pan looks a little dry, add more olive oil.
Deglaze the pan with white wine. Reduce over medium heat until the wine is almost all evaporated, about 5-10 minutes.
Add cream to the skillet. Cook over low heat until thickened.
While cream sauce simmers, add your pasta to the boiling water. Cook 3 minutes shy of the package directions for al dente (the pasta will finish cooking in the sauce).
Once the pasta is done, reserve 2 cups of pasta water (You won't use it all, but better to have and not need). Add the pasta directly to the cream sauce with a ladle or two of pasta water.
Cook the pasta and sauce together over medium heat stirring and tossing constantly, until the sauce is thick and clinging nicely to the pasta. Add more pasta water as needed. If the pasta is still a bit too firm after 3 minutes, add a little more pasta water and continue cooking for an additional minute or until the pasta is cooked to your desired consistency.
Remove from heat and add the grated cheese and an additional ladle of pasta water. Stir and toss vigourously until the cheese melts into the sauce. Adjust the consistency with additional cheese or pasta water, as needed.
Serve immediately!

Nutrition Facts : Calories 1613.6, Fat 104.9, SaturatedFat 50.4, Cholesterol 301, Sodium 1485.6, Carbohydrate 96, Fiber 3.8, Sugar 4.7, Protein 49.7

Tips:

For the best results, use high-quality ingredients, especially the cheese and the sausage.
If you can't find guanciale, you can substitute pancetta or bacon.
Don't overcrowd the pasta when you're cooking it. This will prevent it from cooking evenly.
Add the pasta to the sauce when it's still slightly al dente. This will help it to absorb the sauce better.
Garnish the pasta with freshly grated black pepper and additional grated cheese before serving.

Conclusion:

Pasta alla norcina is a delicious and hearty dish that is perfect for a weeknight meal. It's also a great way to use up leftover sausage. The combination of flavors in this dish is simply irresistible. The salty, smoky sausage, the creamy cheese, and the rich tomato sauce come together to create a dish that is both satisfying and delicious. If you're looking for a new pasta dish to try, I highly recommend pasta alla norcina.