A simple homemade pork sausage is the secret to this creamy hearty pasta from Umbria.
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how to make creamy PASTA ALLA NORCINA (pasta with sausage wine and cream)
Serious Mealtimes / Sasha Marx
The Umbrian town of Norcia is famous for its pork and has a rich tradition of sausage and salumi making. So much so that butcher shops throughout Italy specializing in fresh and cured pork products such as salami prosciutto pancetta and guanciale are known as “norcinerie.” Situated at the foot of the Sibillini Mountains Norcia has the perfect cool and humid climate conditions for curing meat and in the fall for hunting for truffles. These two local specialties come together in pasta alla norcina: pasta dressed in a rich and creamy sauce studded with succulent sausage traditionally finished off with a shower of shaved black truffles.
Of course we won’t be developing recipes that require expensive fresh truffles (and we don’t recommend using synthetic truffle oil). This pasta is also excellent without truffles and is often served when the tubers are not in season. In any case this dish really revolves around the Norcia-style sausage used in the sauce and the best way to recreate that flavor is to make the sausage yourself.
