Pasta alla norcina

Pasta alla Norcina is a typical dish from Umbria, particularly from the city of Norcia, known for its excellent pork-based products, such as cured meats and sausages. Here is an Italian version of the dish:

Ingredients

• 320 g of pasta (penne or rigatoni work well)
• 200 g of sausage (preferably from Norcia)
• 100 g of cooking cream
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Black truffle (optional)
• Grated pecorino (optional, to garnish)

Preparation

1. In a frying pan, heat a drizzle of extra virgin olive oil and add the peeled garlic clove. Allow the garlic to brown and then remove it.
2. Crumble the sausage and brown it in the same pan until it’s well golden, breaking it up with a fork during cooking.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
4. Once the sausage is cooked, lower the flame and add the cooking cream. Stir well and allow the cream to thicken for a few minutes.
5. Drain the pasta and transfer it into the pan with the sausage and cream sauce. Sauté for a few minutes over medium-high heat to season well.
6. If desired, add grated black truffle or grated pecorino before serving.

Serve hot, perhaps with a sprinkle of freshly ground black pepper to enhance the flavors.

Curiosity

The original recipe for Pasta alla Norcina did not include cream, which was a subsequent addition to enrich the dish. Also, the element of truffle pays tribute to the truffle-hunting tradition of the Norcia area, but can be omitted or replaced with locally accessible products.