Pasta Alla Norcina Creamy Sausage Penne Rigatoni

Pasta alla Norcina is a pasta dish from the Umbria region of central Italy, typically made with penne; it features sausage in a creamy sauce.

Crumbled Italian-style pork sausage is at the centre of this quick and easy pasta dish that will go from your fridge to your table in around 25 minutes.

Creamy Sausage Pasta

My site is littered with dozens of pasta dishes. This Pasta alla Norcina recipe joins other creamy pasta recipes like my chicken and leek pasta with creme fraiche, ham and mushroom tagliatelle, cream cheese pasta, creamy spinach and mushroom pasta, chicken and mushroom tagliatelle and steak Diane pasta.

All of those dishes are figments of my foodie brain. This, however, is very much built on a "classic" Italian dish.

Norcia is in Central Italy, and this dish uses crumbled sausages from the region and cooks them in a cream sauce. Classically topped with freshly grated hard cheese and usually shaved black truffles.

Now, I am not a truffle kinda guy; I like them, but they are certainly not something that I cook with at home.

As a result, they are conspicuous by their absence in my version of this recipe. But fear not, this is still exceptionally good.

It is also quick and easy, taking just 25 minutes to cook and prepare!

If you like the idea of sausage pasta, you should definitely check out my sausage and pepper pasta, Polish lazanki and chorizo pasta recipes, as well as my sausage gnocchi recipe.

If you are a little more adventurous, check out my haggis pasta bolognese!

Frequently Asked Questions

What sort of sausage should I use?

In the Umbrian region, this would be made with a typical Norcia sausage. Now I am not suggesting you get some shipped or you head to a super expensive deli for this simple dish.

Many supermarkets and butchers will sell some form of Italian-style fresh sausage; use that.

You can even play around with it and use something like a Lincolnshire sausage or even a Cumberland sausage. It will not taste "authentic", but it will be delicious!

Can I use a different type of pasta?

Yes, of course! Traditionally, this is made with penne pasta; I usually make it with penne rigatoni. But you could use anything from cavatelli to pappardelle!

Why should I avoid a nonstick pan to cook the sausage?

A huge amount of the flavour in this dish comes from the little bits of caramelised sausage that stick to the base of the pan.

The nature of nonstick pans means that this does not happen, and as a result, you get less flavour!

Serving Suggestions

For me, this Pasta alla Norcina recipe is a simple meal in a bowl. That does not stop greedy old me from adding a little bit extra though.

That something extra is almost always some form of bread!

Some nice buttery garlic bread always goes down a real treat.

However, I am just as likely to use some focaccia or ciabatta to mop up any sauce from the base of the bowl when I am finished.

If you really want to treat yourself, you could even add some slivers of fresh black truffle, which is a traditional addition in Norcia.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 28cm (11") frying pan or skillet with a lid; try not to use a nonstick pan.
• Medium (20cm or 8") saucepan.
• Grater.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Colander or sieve.