Pasta alla Norcina (Creamy Sausage and Ricotta Pasta)
Why this recipe works
- Savoury depth: Browning the sausage first builds a rich base, while white wine lifts the pan juices and keeps the sauce from tasting flat.
- Creamy without heaviness: Ricotta and Pecorino melt into the starchy pasta water to create a smooth sauce that coats the rigatoni.
- Fast weeknight cooking: The sauce comes together while the pasta boils, keeping the whole dish comfortably under 30 minutes.
Get the most out of this recipe
Authenticity notes
- Umbrian roots: Pasta alla Norcina is associated with Norcia in Umbria, an area known for pork butchery and seasoned sausages.
- Creamy variations: Some versions use cream, while this one uses ricotta for a lighter, softly creamy finish with a gentle tang.
Ingredient notes
- Choose good sausage: Use well-seasoned pork sausage, as it provides most of the dish’s savoury depth.
- Use fresh ricotta: Fresh, smooth ricotta gives the sauce a better texture than a dry or grainy one.
- Check before salting: Pecorino Romano and sausage can both be salty, so taste the sauce before adding extra seasoning.
Texture tips
- Loosen gradually: Add the reserved pasta water a little at a time until the sauce turns glossy and coats the pasta.
- Keep the heat gentle: Once the ricotta is added, avoid a hard boil; low heat helps the sauce stay smooth.
Make-ahead tips
- Best served immediately: The sauce is at its smoothest just after tossing, before the pasta absorbs too much moisture.
- Reheat gently: Warm leftovers in a frying pan with a splash of water until piping hot, stirring gently to bring the sauce back together.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of well-salted water to the boil. Cook the rigatoni until just al dente, then reserve 150 ml of the pasta water before draining.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Lightly crush the garlic cloves, add them to the pan for 1 minute to perfume the oil, then remove and discard the garlic.
- Add the pork sausage to the pan, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until browned and cooked through.
- Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until the alcohol smell cooks off and the liquid reduces slightly.
- Lower the heat and stir in the ricotta with a splash of the reserved pasta water to loosen into a creamy sauce. Add the drained rigatoni and toss well, adding more pasta water a little at a time until the sauce coats the pasta.
- Take the pan off the heat and toss through most of the Pecorino Romano cheese, reserving a little for serving. Season generously with black pepper, then serve straight away with the remaining cheese scattered over the top.
Recipe notes
Tips
- Keep the sauce off a hard boil once the ricotta goes in; gentle heat stops it turning grainy.
- Reserve more pasta water than you think you need, then add it gradually to get a glossy, emulsified sauce.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised ricotta and ensure the sausage is cooked through.
Substitutions
- Replace rigatoni with penne for a similar shape that holds the sauce well.
- Replace white wine with dry sherry for a slightly richer, nuttier note.
- Replace ricotta with crème fraîche for a tangier, silkier sauce (keep the heat low).
Storage
- Refrigerate up to 2 days
- Best eaten straight away. Cool leftovers quickly and refrigerate; reheat gently in a frying pan with a splash of water until piping hot, as the sauce will thicken in the fridge.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (22min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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