Description
Pasta alla Norcina is the ultimate comfort dish that brings together the rich, savory flavors of Umbria in one irresistible bite. The combination of creamy sauce, hearty sausage, and fragrant black truffle creates a dish that is both indulgent and deeply satisfying. This pasta isn’t just a meal; it’s a warm, comforting embrace in a bowl. The way the sausage-infused sauce coats each bite of pasta, with the subtle earthiness of truffle shining through, makes for an unforgettable experience.
Ingredients
Scale
- 12 oz short pasta (rigatoni, penne, or fusilli)
- 2 tablespoons olive oil
- 1 lb chicken sausage, casings removed
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Pecorino Romano cheese, plus extra for serving
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Cook the Pasta:
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Sauce:
- Sauté the Sausage: Heat olive oil in a large skillet over medium heat. Add the chicken sausage, breaking it into crumbles with a spoon, and cook for 5-6 minutes until browned.
- Cook the Aromatics: Add the diced onion and sauté for 2-3 minutes until softened. Stir in the garlic, oregano, and red pepper flakes, cooking for another minute until fragrant.
- Deglaze with Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes to reduce slightly.
Finish the Sauce:
- Add the Cream: Lower the heat and stir in the heavy cream. Let it simmer for 2-3 minutes until slightly thickened.
- Incorporate the Cheese: Stir in the grated Pecorino Romano, allowing it to melt into the sauce. Season with salt and black pepper to taste.
Combine and Serve:
- Toss with Pasta: Add the cooked pasta to the skillet and toss to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Garnish and Serve: Sprinkle with extra Pecorino Romano and fresh parsley, then serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600-650 kcal
- Fat: 30g
- Carbohydrates: 55g
- Protein: 30g