OMG this just might be the most delicious thing Ive ever made! It literally lasted about 5 minutes with the 4 of us.”

Here is a big, comprehensive recipe for Penne alla Norcina, a creamy, savory, and utterly irresistible Italian pasta dish that is sure to disappear in minutes. This guide includes everything you need, from its rich history to detailed instructions and nutritional information.

“OMG this just might be the most delicious thing Ive ever made! It literally lasted about 5 minutes with the 4 of us.”

This quote perfectly captures the magic of Penne alla Norcina. It’s one of those dishes that looks and tastes like it came from a high-end restaurant but is deceptively simple to make at home. Hailing from the Umbria region of Italy, this pasta combines humble ingredients—sausage, cream, cheese—with the luxurious, earthy aroma of truffles to create a meal that is pure comfort in a bowl. The sauce is velvety and rich, clinging to every piece of pasta, while the savory sausage provides little bursts of flavor in every bite. Whether you’re looking for a romantic dinner for two or a show-stopping meal to impress your friends, Penne alla Norcina is the answer.

A Taste of Umbrian History

The story of Pasta alla Norcina is a delicious lesson in Italian culture and tradition . The dish’s name comes from the town of Norcia, located in the mountainous Umbria region, often called the “green heart of Italy” . Since medieval times, Norcia has been famous for its master pork butchers, known as “norcini.” These artisans traveled throughout central Italy during the winter months, sharing their expert knowledge of raising and butchering pigs and making exquisite sausages, prosciutto, and salami .

The original dish was a celebration of this craft, simply combining the local sausages with pasta and sharp, salty Pecorino cheese . Over time, the recipe evolved. The addition of cream created the luscious sauce we know today, and the inclusion of the region’s other great treasure—the prized black truffle foraged in the nearby forests of Valnerina—elevated it from a rustic peasant meal to a gourmet specialty . While some purists might debate the use of cream, this modern version has become a beloved classic throughout Umbria and beyond, a true testament to the region’s rich culinary heritage .

Ingredients (for 4 Generous Servings)

The beauty of this dish lies in its high-quality, simple ingredients . Before you begin, remember the French culinary term mise en place, which means “everything in its place.” Having all your ingredients prepped and ready will make the cooking process smooth and enjoyable .

· 400g (14 oz) Penne Rigate or other short pasta: The ridges on “penne rigate” are perfect for holding onto this creamy sauce. Rigatoni or even Lumache (snail-shaped shells) are also excellent choices .
· 2 tablespoons extra virgin olive oil: For sautéing.
· 1 small yellow or Spanish onion, finely chopped: This forms the aromatic base of the sauce .
· 450g (1 lb) high-quality sweet Italian sausage: This is the heart of the dish. Look for sausage with visible fennel seeds, which is the classic seasoning . If you like a bit of heat, you can use a mix of sweet and spicy .
· ½ cup dry white wine: For deglazing the pan and adding acidity to balance the richness.
· 1 cup heavy cream: Creates the luscious, velvety texture .
· 1 cup (about 80g) freshly grated Pecorino Romano cheese, plus more for serving: Pecorino’s salty, tangy flavor is essential. Pre-grated cheese will not melt smoothly and can make your sauce grainy, so always grate it fresh from a block .
· 1-2 teaspoons black truffle oil or 1 tablespoon of truffle paste: This is the secret ingredient that adds the signature “Norcina” magic. Good quality truffle oil provides that earthy, aromatic finish .
· Salt and freshly ground black pepper, to taste: Remember that the Pecorino and sausage are already salty, so season carefully at the end.
· Fresh parsley, finely chopped, for garnish (optional): Adds a touch of freshness and color.

Step-by-Step Instructions & Methods

This recipe comes together in about 30-40 minutes. The key is to work efficiently, cooking the pasta while you prepare the sauce .

1. Prepare the Pasta (Mise en Place)

· Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea; this is your only chance to season the pasta itself .
· Once boiling, add the penne and cook according to package directions until al dente (firm to the bite). The pasta will finish cooking in the sauce, so it’s best to undercook it by about 1 minute .

2. Create the Sausage Base

· While the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook gently, stirring occasionally, for about 5-7 minutes, until it becomes soft, translucent, and just slightly golden .
· Remove the sausage from its casings. Add the crumbled sausage meat to the pan with the onions. Break it up with a wooden spoon and cook until it’s well-browned and cooked through, about 7-10 minutes .

3. Build the Creamy Sauce

· Carefully pour the white wine into the pan with the sausage. Turn the heat up to medium-high and scrape the bottom of the pan with your wooden spoon to lift up all the delicious browned bits (this is called deglazing) .
· Let the wine cook for 2-3 minutes, until it has mostly evaporated .
· Reduce the heat to medium-low and pour in the heavy cream. Stir to combine it with the sausage mixture. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly .

4. Combine and Finish

· By now, your pasta should be al dente. Reserve about a cup of the starchy pasta water, then drain the penne.
· Add the drained pasta directly to the skillet with the sauce. Toss everything together over low heat for 1-2 minutes, allowing the pasta to absorb some of the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to a silky consistency .
· Remove the pan from the heat. This is a crucial step to prevent the cheese from clumping. Add the grated Pecorino Romano cheese and the truffle oil (or paste) and toss vigorously until the cheese is melted and the sauce is glossy and coats every piece of pasta .

5. Serve Immediately

· Taste the pasta and adjust seasoning with salt and a generous amount of freshly ground black pepper.
· Divide the pasta among warm bowls. Garnish with a little extra grated Pecorino and a sprinkle of fresh parsley, if desired . Serve right away and watch it disappear!

Nutritional Information

This is an indulgent, rich dish, perfect for a special occasion. The following is an approximate estimate per serving (based on 4 servings) .

Nutrient Approximate Amount per Serving
Calories ~850-950 kcal
Protein ~35-40g
Fat ~50-60g
Saturated Fat ~25-30g
Carbohydrates ~65-70g
Fiber ~3g
Sugar ~5-7g
Sodium ~1000-1200mg

Note: Pork sausage is a good source of protein and B vitamins . Pecorino Romano is rich in calcium and protein, but also high in sodium .

Why Everyone Loves It (and Why You Will Too)

For the Lover of Rich, Comforting Food: This is the ultimate indulgence. The combination of creamy sauce, savory meat, and sharp, salty cheese is pure, soul-satisfying comfort. It’s the kind of meal that feels like a warm hug on a cold evening .

For the Lover of Sophisticated, Gourmet Flavors: The addition of truffle oil elevates the dish from simple comfort food to something truly special and complex. The earthy, pungent aroma of truffle adds a layer of luxury that feels incredibly sophisticated and restaurant-worthy .

For the Lover of Impressive but Achievable Cooking: This recipe is a fantastic way to impress guests or a date without spending all day in the kitchen. It requires simple techniques but delivers phenomenal results, making the cook feel like a true Italian chef . It proves that with a few high-quality ingredients and a little know-how, you can create magic.

Conclusion: A Dish to Remember

Penne alla Norcina is more than just a pasta recipe; it’s an experience. It’s a dish that carries the history and tradition of Umbria in every single bite, from the legacy of the master norcini butchers to the prized truffles foraged from the lush Italian hillsides . Its straightforward method and unforgettable flavor profile make it a perfect recipe to add to your permanent collection. Whether you’re seeking a new weeknight favorite or a celebratory centerpiece, this creamy, savory, truffle-kissed pasta is guaranteed to earn rave reviews and, as the opening quote suggests, disappear from the bowl in about five minutes. Buon appetito!