Pasta alla Norcina - Pasta of the Week

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Издатель Oct 12, 2026

I once had this at a festival in Marche, it was £5 served on a paper plate with plastic forks, and it was the best thing I ate all week.

Using Gigli from @northernpastaco

Ingredients

Pasta of choice - 100g
Italian/norcia sausage - 1 to 2
Pecorino Romano - 30g to 40g
Single cream (or double cream if you like) - 80ml
Dry white wine - 100ml
Garlic - 2 cloves
Nutmeg - 1 nut

Pantry

Salt
Black pepper
Olive oil

Method

Add a little oil to a frying pan, heat on medium then add the garlic cloves, crushed. Cook for 2 minutes, then add the sausage, taking it out of its casing and breaking it up. Cook the sausage until nicely browned, get a bit of fond stuck to the pan.

Get your pasta going in salty boiling water, take note of the cooking time and take it to just under al-dente, we’ll finish in the pan.

Remove the garlic from the pan, deglaze with the wine and reduce, once the wine has mostly reduced, lower the heat of the pan and add the cream. Reduce to thicken.

Once the pasta is ready, add it to the pan (add some pasta water if the sauce is too thick), mix it up. Grate in some pecorino and combine well. Grate in some nutmeg and crack in some black pepper.

Adjust for seasoning and thickness then plate up once al dente and top with black pepper, nutmeg, more cheese… however you like it.

Enjoy immediately!

#pastaallanorcina #pastaoftheweek