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Pasta Alla Norcina

For Pasta Alla Norcina


rigatoni 400 g
salted boiling water


EVOO 4 tbsp
pork sausage 400 g
fennel seeds 1 tsp
minced garlic 1 clove
white wine 180 ml
single cream 100 ml
ricotta cheese 100 g
pecorino cheese 50 g
pasta water
sea salt&pepper


pecorino cheese


  • Remove sausages from casings 

  • Heat oil and brown sausage meat

  • Add garlic and cook out for 2 mins then add wine reduce until almost dry 

  • Add cream and cheeses cook on low heat for 15 mins

  • Cook pasta until al dente

  • Add cooked pasta to the sauce and toss through with pasta water until coated

  • Finish with lots of black pepper and pecorino


  • Pasta water: starchy water helps bind the sauce’s ingredients together


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Pasta Alla Norcina: a pasta characterized with crumbled pork sausage and pecorino Romano cheese, white wine and nutmeg
  • Rigatoni: a short, wide tubes of pasta that have ridges outside but smooth inside
  • Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
  • Better let your sauce wait for pasta instead of pasta wait for the sauce
  • Good pasta: al dente(or to your desired texture), well-seasoned(balanced flavor), proper sauce coating(emulsified sauce)
  • Rough ratio of dry pasta to cooked pasta = 1:2
  • Uncooked pasta per portion:
    60-100 g of dried pasta ; 70-120 g of fresh pasta ; 100-130 g of gnocchi ; 120-150 g of filled pasta

credit to chefthombateman

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