Pasta alla Norcina

Pasta alla Norcina is a typical recipe of traditional Umbrian cuisine, clearly both the name and the ingredients suggest that its origin is from Norcia, a true delicacy of the Italian regional culinary art, made of simple but which must be Umbrian and of great quality, only in this way will you have an explosion of unmistakable taste in your palate. Whether it's short or long pasta, Strangozzi, Tagliatelle, Penne, Rigatoni or Spaghetti, in this course you will find all the flavor of Umbrian cuisine and the authentic taste of our land

Pasta alla Norcina According to Tradition

The Original recipe of Pasta alla Norcina, among all the ingredients, provides for the use of Fresh Norcia Sheep Ricotta, sifted and added to the absolutely Umbrian Sausage sauce, today the most modern recipe, seen that it is increasingly difficult to find certain products, involves the use of Panna da Cucina which, however, well prepared, leaves the specialty of this dish intact. However, the quality of the truffle and pecorino is important, which must also be Umbrian. It will always be an excellent idea to welcome guests with a delicious dish, offering them an exclusive lunch or dinner

Ingredients for Pasta alla Norcina

For 4 People

400g of short or long pasta (I like it with Penne)

300g of Bolognami Fresh Umbrian Sausage

200 ml Cooking Cream (In the Original Version: about 200 g Sheep's Ricotta)

1/2 Onion

50g Seasoned Pecorino Roccaccio Il Caseifico di Norcia

Grechetto Perticaia White Wine

Extra Virgin Olive Oil Ninfa D.O.P. Umbria Colli del Trasimeno Bolognami

Fresh, Black, Hooked or Scorzone Bolognami Truffle, or 75% Ground Summer Truffle Bolognami

Fior di Sale from Trapani Bolognami

Black Kampot Pepper Bolognami

Preparation of Norcina Pasta

Peel and finely chop the onion. In a pan, fry it with a drizzle of Extra Virgin Olive Oil over medium heat for a few minutes. Meanwhile, peel and crumble the sausage. Add it to the onion and cook over a moderate heat for a few minutes, then blend with the white wine. Cook the pasta al dente in plenty of salted water. Pour the cream into the pan. Add a ladle of pasta cooking water and mix. Drain the pasta directly into the pan with the sauce and sauté over high heat for 2 minutes. Once the preparation is complete, serve the pasta alla norcina with the flaked or ground truffle and the grated Pecorino cheese on top. If you want to give an even more velvety touch to this dish and try the original recipe, replace the cream with a delicate cream with Fresh Sheep Ricotta. For an irresistible touch, you can soften it with a wooden spoon in a bowl and add it to the sausages after cooking. Serve hot. I would recommend drinking Grechetto Perticaia or Trebbiano Spoletino Perticaia together. I also like it with an important red like the Antonelli Biological Montefalco Sagrantino