Pasta Alla Norcina - Creamy Sausage Pasta

italian

Pasta Alla Norcina - Creamy Sausage Pasta

What’s better than an Italian sausage? Pasta Alla Norcina is a typical recipe from Umbria, specifically the ancient town of Norcia, famous for its sausages and cured meats. This creamy sausage pasta is spiked with garlic and so delicious! Perfect for a quick midweek dinner.

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Ingredients

  • garlic cloves 3 (crushed)
  • olive oil 2 tbsp
  • dried sage 1 tsp
  • rigatoni pasta 300 g
  • double cream 200 ml
  • white wine 125 ml
  • cumberland sausages 400 g
  • grated Parmesan 50 g
  • broccoli 1 (chopped)

Method

  • Cook the pasta according to the packet instructions. Crush the garlic cloves. Remove the casing from the pork sausages.
  • Heat a dash of olive oil in a large frying pan over a medium heat. Crumble the sausages into the pan in pieces. Brown the sausage meat, while stirring to prevent it from sticking. Add the garlic and cook for a further 2 minutes.
  • Pour in the white wine and simmer. Allow the alcohol to evaporate while stirring. If you prefer you can replace the wine with chicken or vegetable stock. Lower the heat and leave the sausage to cook gently. Season with salt and pepper.
  • Pour in the double cream and bring the sauce to a gentle simmer. Sprinkle in the dried sage and some of the grated cheese and mix well. Leave the sauce to gently simmer for a few minutes.
  • Meanwhile, chop the broccoli into small florets. Bring a pan of salted water to the boil. Cook the broccoli in the water until just tender, around 4 - 5 minutes. Drain and set aside.
  • When the pasta is cooked, drain and keep a few spoonfuls of the pasta cooking water.
  • Tip the pasta into the pan with the sausage and cream sauce. Mix together and add a little pasta cooking water depending on your desired consistency.
  • Serve immediately with a generous sprinkling of grated cheese and a sprinkle of black pepper. Plate up the broccoli on the side. Buon appetito!

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