Description

Pasta alla Norcina is a creamy, savory pasta dish from Umbria, Italy, made with crumbled Italian sausage, mushrooms, garlic, and a splash of cream. It’s cozy, comforting, and incredibly flavorful—perfect for a satisfying weeknight dinner or a special occasion meal.

Ingredients

12 oz pasta (penne, rigatoni, or fettuccine work well)
1 tablespoon olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
8 oz Italian sausage, casings removed
6 oz mushrooms (cremini or white), sliced
1/4 cup dry white wine (optional)
3/4 cup heavy cream
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until softened.

Add garlic and sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5–6 minutes.

Stir in mushrooms and cook until tender, about 5 minutes.

(Optional) Deglaze the pan with white wine and let it reduce for 2–3 minutes.

Lower heat, stir in cream and Parmesan. Simmer gently for 2–3 minutes until sauce thickens slightly. Season with salt and pepper to taste.

Add cooked pasta to the skillet and toss to combine. Add a splash of reserved pasta water if needed to loosen the sauce.

Serve hot, topped with more Parmesan and a sprinkle of fresh parsley.

Notes

Traditionally made without mushrooms in some regions—feel free to omit them if desired.
You can use sweet or spicy Italian sausage depending on your preference.
For a richer sauce, add a small knob of butter at the end.