Pasta (Paccheri) alla Norcina With Sausage And Black Truffle

0 0
Pasta (Paccheri) alla Norcina With Sausage And Black Truffle

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
360 g Pasta
500 g Pork Sausage
200 g Fresh Cream
1/2 Onion
1/2 glass White Wine
to taste Black Truffle
to taste Salt
to taste Black Pepper
to taste Extra Virgin Olive Oil
to taste Pecorino Cheese

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Fast
  • 30
  • Serves 4
  • Easy




Pasta alla Norcina is a typical dish of Italian Umbrian cuisine prepared with Norcia sausage crumbled in a pan with oil and onion, fresh cream, truffle and pecorino cheese. It is usually prepared with short pasta: penne, rigatoni, pici, strangozzi, but there is also a version with long pasta, spaghetti or tagliatelle, which is made only with black truffles, garlic and anchovies, to which you can add mushrooms . We will prepare the first version with sausage and cream, creamy and rich in taste. If you do not find Norcia sausages you can use the classic pork sausage, but the final flavor will be less aromatic: the appellation “alla norcina” derives from the use of the sausages of the master butchers (norcini). Here’s how to prepare this ideal first course for Sunday lunch that will conquer everyone.



Peel and crumble the sausages.


In a large pan fry the chopped onion with a little oil. Then add the sausages, brown for a few minutes and blend with white wine. adding a little salt too.


Meanwhile, cook the pasta in plenty of salted water.


Add the cream to the sausage, stir, grate the truffle and add the pepper.


Drain the pasta al dente and add it to the sauce of cream and sausage, sauté for at least a minute. Once ready serve the pasta alla norcina with truffle flakes and pecorino cheese or grated Parmesan cheese and serve hot.

If you do not have the black truffle, scorzone or winter truffle, you can use an aromatic truffle oil: the taste will be less intense, but the pasta alla norcina will still be excellent. In our recipe we used the onion but, if you prefer, you can also use garlic. Before grating the truffle, wash it under running water with a soft brush and dry it well before using it. In place of the cream you can also use a delicate cream of ricotta: put the ricotta in a bowl, soften it with a wooden spoon, add oil, salt and pepper and stir. Those who prefer can sprinkle the pasta alla norcina with chopped parsley, to give even more flavor to the dish.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Italian Messina Chicken Breast Cutlet
Fast Microwave Hazelnut Chocolate Mug Cake
Italian Messina Chicken Breast Cutlet
Fast Microwave Hazelnut Chocolate Mug Cake

Add Your Comment