Description
Norcina Sauce is a rich and creamy pasta sauce originating from the Umbrian region of Italy. Made with Italian sausage, cream, white wine, and a touch of Parmesan, this luxurious sauce pairs beautifully with pasta for a comforting, hearty dish that’s perfect for any occasion.
Ingredients
Scale
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
For Serving:
- 12 oz (340 g) pasta (penne, rigatoni, or fettuccine work well)
- Extra grated Parmesan cheese
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
-
Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.
-
Cook the Sausage:
- Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes, or until browned and fully cooked.
-
Deglaze with Wine:
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
-
Add Cream and Cheese:
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Add a pinch of nutmeg if desired. Simmer gently for 5 minutes, stirring occasionally.
-
Combine Pasta and Sauce:
- Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water, a tablespoon at a time, to loosen the sauce to your desired consistency.
-
Serve:
- Divide the pasta among plates or bowls. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Notes
- Vegetarian Option: Substitute sausage with sautéed mushrooms for a meatless version.
- Cheese Variation: Try Pecorino Romano instead of Parmesan for a sharper flavor.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéed
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: Norcina Sauce, Italian Cream Sauce, Pasta with Sausage, Creamy Pasta Sauce, Umbrian Recipe, Comfort Food