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Pasta Alla Norcina

For Pasta Alla Norcina


rigatoni 200g
salted boiling water


EVOO 4 tbsp
pork sausage 400 g
fennel seeds 1 tsp
garlic 6 cloves
white wine 150 ml
pasta water 1 cup
pecorino Romano cheese 120 g
single cream/ricotta 150 ml
grated nutmeg 0.5 tsp


black pepper
pecorino Romano cheese


  • Slice garlic and crumble sausage

  • Color and brown crumbled sausage with olive oil

  • Add garlic and extra splash of olive oil

  • Deglaze the pan with white wine

  • Meanwhile cook pasta in salted water until al dente

  • Add a cup of pasta water to the sauce and half of the cheese

  • Stir in the cream

  • Add the cooked pasta to the sauce and remaining cheese 

  • Toss really well to coat all the pieces

  • Serve with pecorino and lots of black pepper


  • 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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