- 360 g Pasta
- 500 g Pork Sausage
- 200 g Fresh Cream
- 1/2 Onion
- 1/2 glass White Wine
- to taste Black Truffle
- to taste Salt
- to taste Black Pepper
- to taste Extra Virgin Olive Oil
- to taste Pecorino Cheese
Pasta alla Norcina is a typical dish of Italian Umbrian cuisine prepared with Norcia sausage crumbled in a pan with oil and onion, fresh cream, truffle and pecorino cheese. It is usually prepared with short pasta: penne, rigatoni, pici, strangozzi, but there is also a version with long pasta, spaghetti or tagliatelle, which is made only with black truffles, garlic and anchovies, to which you can add mushrooms . We will prepare the first version with sausage and cream, creamy and rich in taste. If you do not find Norcia sausages you can use the classic pork sausage, but the final flavor will be less aromatic: the appellation “alla norcina” derives from the use of the sausages of the master butchers (norcini). Here’s how to prepare this ideal first course for Sunday lunch that will conquer everyone.
Peel and crumble the sausages.
In a large pan fry the chopped onion with a little oil. Then add the sausages, brown for a few minutes and blend with white wine. adding a little salt too.
Meanwhile, cook the pasta in plenty of salted water.
Add the cream to the sausage, stir, grate the truffle and add the pepper.
Drain the pasta al dente and add it to the sauce of cream and sausage, sauté for at least a minute. Once ready serve the pasta alla norcina with truffle flakes and pecorino cheese or grated Parmesan cheese and serve hot.