Pasta Alla Norcina Recipes

PASTA ALLA NORCINA; SAUSAGE PASTA RECIPE

Pasta alla Norcina; sausage pasta recipe image

This sausage and cream pasta recipe from Umbria is a very simple to make and has very few ingredients but it's so flavourful and creamy you'll want to make it part of your regular pasta menu.

Provided by Jacqueline De Bono

Time 40m

Number Of Ingredients 10

Ingredients

400g penne ((14oz) or other short pasta)
2-3 Italian pork sausages
1 onion (white or yellow)
1-2 black truffles (I used 2 small ones (optional))
200 ml fresh cream ((6-7floz))
1/2 glass white wine
50 g pecorino cheese ((2oz) grated)
3-4 tbsp extra virgin olive oil
salt (for pasta and to taste)
black pepper (to taste)

Steps:

Remove the casing from the sausages and crumble the meat filling. Peel and chop the onion finely.
Bring a large pot of water to a boil for the pasta, add salt and bring to the boil again.
Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the onion and cook until it starts to soften then add the crumbled sausage meat.
Brown the sausage, while stirring with a wooden spatula to prevent it from sticking. Pour in the wine. Allow the alcohol to evaporate while stirring. Lower the heat, cover, and finish cooking the sausage in its own juices for 10 minutes
Uncover, taste and season with salt and pepper as required. Pour in the cream and bring the sauce to a gentle simmer. Add a few truffle shavings (if using) and half the pecorino. Reduce the sauce for 3-4 minutes, then turn off the heat, cover and set aside.
Cook the pasta in the salted boiling water until al dente according to the instructions on the packet. Save some of the pasta cooking water and drain the pasta. Add it to the pan with the sausage and cream sauce.
Over a low heat, mix the pasta and sauce together- you can add a little pasta cooking water if it seems too thick
Serve immediately with a generous sprinkling of grated pecorino, some freshly ground black pepper and truffle shavings .

Nutrition Facts : Calories 783 kcal, ServingSize 1 serving

PASTA ALLA NORCINA: THE TRADITIONAL RECIPE

Pasta alla Norcina: the traditional recipe image

An ancient, very popular Umbrian recipe that requires few, simple ingredients which are typical of the region.

Provided by Olio Farchioni

Categories Pasta

Time 25m

Number Of Ingredients 9

Ingredients

350 gr pasta
300 gr sausage
200 gr fresh ricotta
1/2 onion
extra virgin olive oil (to taste)
white wine (to taste)
salt (to taste)
pepper (to taste)
parmesan (to taste)

Steps:

Heat the extra virgin olive oil with onion in a large pan.
Peel and crumble the sausage.
Place it in the pan and let it brown for a few minutes.
Deglaze with white wine.
Meanwhile, cook the pasta in plenty of salted water.
Add the ricotta along with a little boiling water.
Mix and season with salt and pepper.
Drain the pasta al dente and toss with the sausage sauce for at least 1 minute (add a sprinkling of black truffle if desired).
Serve and garnish with Parmesan.

Nutrition Facts : Calories 500 kcal, ServingSize 1 serving

PASTA ALLA NORMA: NORMA'S PASTA

Pasta Alla Norma: Norma's Pasta image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound/450 g penne rigate pasta
4 tablespoons/5 ml, extra-virgin olive oil, plus extra for deep-frying eggplant
1/2 white onion, chopped
1 (14-ounce/400 g) can peeled plum tomatoes
Salt and freshly ground black pepper
1 medium-size eggplant, cubed
Fresh basil leaves, torn
Ricotta salata cheese, freshly grated

Steps:

Cook the penne in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking, make the sauce.
To make the sauce: In a saucepan, heat up 4 tablespoons of olive oil. Gently saute the chopped onions until tender, then add the plum tomatoes and liquid from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Season the sauce with salt, and pepper, to taste. Cook the tomato sauce for a few minutes, until the sauce has thickened.
In another pan, heat olive oil and fry the eggplant cubes until golden.
Drain the eggplant cubes on a paper towel to remove the excess oil. Drain the pasta approximately 2 minutes before the 'al dente' stage and add the pasta to the saucepan. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. Mix the ingredients together well in the saucepan so that the pasta and the sauce are well amalgamated or combined. Be careful not to overcook the pasta. Transfer the pasta to a warm serving bowl or divide the pasta among warm plates and sprinkle extra ricotta salata on top and serve immediately.

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