Pasta alla Norcina
This simple recipe originates in the Umbrian town of Norcia, known for its excellent cured meats and pork-based salumeria (cured meats). Our local guide, Ameriga Vozza, shared her own recipe with us. Top with another specialty of Umbria, shaved truffle for a real delicacy. Serves 4 for a main course, 6 as a first course.
360 g (12 ounces) penne or rigatoni pasta
4-5 fresh pork sausages
1 small onion
2 tablespoons extra virgin olive oil
1 cup dry white wine
200 g (7 ounces) sheep’s milk ricotta
Salt and freshly ground black pepper, to taste
Grated Parmigiano Reggiano cheese, to taste
4-5 fresh pork sausages
1 small onion
2 tablespoons extra virgin olive oil
1 cup dry white wine
200 g (7 ounces) sheep’s milk ricotta
Salt and freshly ground black pepper, to taste
Grated Parmigiano Reggiano cheese, to taste
Stir fry the finely chopped onion with the extra virgin olive oil. Remove the sausage meat from the casings and crumble it into the onion/oil mixture; let it cook until it changes color and then deglaze it with the white wine.
Simmer uncovered a few minutes (the wine will start to evaporate), then pour the sheep’s milk ricotta into the pan and stir until you get a creamy consistency. If the sauce gets too thick, add two or three tablespoons of hot pasta cooking water. Season with salt – only if needed – and freshly ground black pepper.
Bring a large pot of salted water to the boil. Cook the pasta until al dente, drain, reserving a spoonful of the pasta cooking water. Toss the pasta with the sauce in the pan, stirring it for a couple of minutes over a high heat. Add the pasta cooking water and toss to combine. Serve immediately on heated pasta plates topped with a generous sprinkle of Parmigiano Reggiano.
If you love this recipe and want to experience the full culinary adventure, check out our tours!
See Upcoming Tours