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pasta dish with ground meat and grated parmesan cheese.

Pasta Alla Norcina

  • Author: Jo & Bart
  • Total Time: 25 Minutes
  • Yield: 3-4 1x


Pasta alla norcina" is a traditional Italian pasta dish straight from Italy's Umbria region. This delicious, comforting dish features a creamy sauce made with pork sausage. We look forward to hearing from you!



1 pound Italian sausages (preferably with sage)

2-3 tablespoons extra-virgin olive oil

ground black pepper

1 teaspoon ground fennel seeds

2 cloves of garlic (sliced)

10 fluid ounces white wine

9 fluid ounces eavy cream

3/4 pound pasta of your choice

Salt (for boiling water and seasoning)

3 1/2 ounces Pecorino Romano cheese (plus extra for garnish)

freshly ground black pepper (for garnish)


  1. It would be great if you could pick up some Italian sausages from your local butcher, and for this instance, I opted for 500g of Lincolnshire sausages, as I quite enjoy the sage flavor in them. Feel free to choose the type you prefer.
  2. Start by removing the casings from the sausages and breaking them apart. Then, place them into a cold pan along with some extra-virgin olive oil. Set the heat to medium-high.
  3. Cook the sausages until they turn brown, ensuring that the fat renders out and you get some delightful golden crispy bits. This process should take around 6 to 8 minutes.
  4. Next, introduce cracked black pepper, 1 teaspoon of ground fennel seeds, and 2 sliced cloves of garlic into the pan. Cook this mixture for approximately 2 minutes.
  5. Add 300ml of white wine to the pan to deglaze it. Scrape the bottom of the pan to lift off all the flavorful caramelized bits – this is where the amazing taste is hidden.
  6. Allow the wine to reduce until it's almost gone. Then, pour in 270ml of double cream and lower the heat to achieve a gentle bubbling simmer.
  7. While the sauce is simmering, start cooking your pasta in boiling salted water.
  8. Take a moment to taste the sauce and adjust the seasoning if needed. Once the pasta is cooked al dente, add it to the sauce along with a ladle or two of pasta water.
  9. Let the pasta continue to cook in the simmering sauce. When it's ready, reduce the heat and sprinkle about 100g of Pecorino Romano cheese over the dish. Incorporate the cheese into the sauce by vigorously mixing, allowing it to melt beautifully.
  10. The resulting sauce should have a thick and creamy consistency. If necessary, you can use additional pasta water or Pecorino Romano cheese to adjust its thickness.
  11. Serve the dish by plating the pasta and sauce, and then finish by garnishing with more black pepper and Pecorino Romano cheese on top.


Pasta alla norcina" is a traditional Italian pasta dish from the Umbria region of Italy. This delicious, comforting dish is characterized by a creamy pork sausage sauce, often flavored with garlic, white wine and spices. The name "norcina" refers to the butchers of Norcia, a town in the Umbria region renowned for its production of sausages and cured meats.

  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Category: Pasta
  • Method: Pan
  • Cuisine: Italian

Keywords: pasta, Italia, pasta alla norcina