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This Pasta alla Norcina is rich, rustic, and deeply flavorful—true to its Umbrian roots. The Italian sausage is mashed into a savory base of onions, garlic, and mushrooms for a bold, layered taste. Finished with Pecorino and a touch of nutmeg, it’s creamy, authentic, just like we make it in Italy. Made in just 30 minutes.
Try my Pasta with Black Truffle Cream Sauce next time.
Why This Recipe Stands Out!
You’re going to fall in love with this creamy pasta with sausage and mushrooms. It’s rich and full of bold, savory flavor— it’s one I make often that my whole family adores. The finely chopped mushrooms melt into the sauce, the sausage adds deep flavor, and a bit of nutmeg is the secret touch you didn’t know you needed! Whether you use cream or ricotta, the result is silky and delicious.
Once you try it, you’ll see why it’s a favorite in our cucina. To learn more about the history of this Umbrian dish, refer to my FAQ section!
Made With AmorE,
Table of Contents
This post is sponsored by DeLallo – I only support and work with brands with high-quality products I love and actually use and eat. All opinions are my own. DeLallo pasta is one of my favorites; our pantry is always stocked with it!
Creamy Sausage Pasta Ingredients
- Delallo Short pasta – A sturdy shape, such as mezze rigatoni or penne, that holds the creamy sauce beautifully.
- Cremini or baby bella mushrooms, finely chopped – Add earthy flavor and a meaty texture that melts into the sauce.
- Mild Italian sausage, casings removed – Brings richness and savory depth; choose high-quality sausage. Or, make Homemade Italian Sausage Recipe– the best!
- DeLallo Extra virgin olive oil – Used to sauté and build flavor at the base of the sauce.
- Yellow onion, finely diced – Adds natural sweetness and savory foundation.
- Garlic, finely chopped – Infuses the dish with classic Italian aroma and punch.
- Dry white wine – Lifts and deglazes the pan, adding bright acidity and flavor.
- Heavy cream or fresh ricotta – Creates a velvety, rich sauce (ricotta for a more traditional Umbrian version).
- Reserved pasta water – Helps emulsify and bring the sauce together with the pasta. This is key for this sauce, just as it is in my traditional Carbonara Recipe.
- Ground nutmeg – A warm spice that subtly enhances the creamy base.
- Fresh rosemary (optional) – Adds an herbal, fragrant note.
- Pecorino Romano cheese, freshly grated – Sharp, salty cheese that finishes the dish with bold flavor.
- Salt and black pepper – Essential seasonings to balance and enhance all the flavors.
See the recipe card for exact quantities.
Substitutions and Variations
- Sausage → Use spicy Italian sausage for a kick or turkey sausage for a lighter version. Try my Italian sausage sandwich next time!
- Mushrooms → Swap with porcini or omit if preferred. Or make my popular, creamy mushroom pasta.
- Cream → Use fresh ricotta for a more traditional Umbrian version.
- Pasta → Any short shape works—try fusilli, rigatoni, or even homemade gnocchi.
- Wine → Use chicken broth or a splash of pasta water if avoiding alcohol.
- Herbs and Greens → Try thyme or sage in place of rosemary, or omit for a simpler flavor. Add a cup of fresh spinach to the sausage and let it cook in the sauce. You’ll love my orecchiette with sausage and broccoli.
- Optional upgrade → Black truffle shaving (if seasonal).
How To Make Pasta Alla Norcina
This is a step-by-step photo overview of this pasta alla norcina recipe; the full instrcutions are in the recipe card below. This is the kind of pasta that feels like a warm Italian hug—simple, rustic, and deeply satisfying.
Step #1: Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente. Reserve at least 1 cup of the pasta cooking water before draining.
Start the sauce base
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and mushrooms. Cook for 6 minutes.
Step #2: Cook the sausage
Add the sausage directly to the onion and mushroom mixture. Use a wooden spoon or spatula to mash and break up the sausage as it cooks. Let it brown and cook through, about 8–10 minutes.
Deglaze with wine and Stir in the Cream.
Pour in the white wine and scrape up any brown bits from the bottom of the pan. Let it simmer for 2–3 minutes until slightly reduced. Reduce heat to medium-low. Stir in the heavy cream (or ricotta).
Step #3: Add Spices. Add nutmeg, black pepper, and rosemary if using. Let the sauce gently simmer for 2–3 minutes, allowing everything to meld.
Step #4: Combine pasta and sauce. Add the drained pasta to the skillet. Stir gently to coat the pasta in the creamy sausage mixture, adding reserved pasta water as needed to loosen and emulsify the sauce.
Step #5: Finish with Pecorino.
Turn off heat and stir in grated Pecorino Romano. Taste and adjust seasoning with salt and black pepper. Serve hot!
My Pro Tip
Tips for Creamy Sausage Pasta
- Sausage quality matters! Use fresh, flavorful Italian sausage—this is the heart of the dish.
- Cream vs. ricotta: Ricotta is more traditional in Norcia, but cream makes it extra luscious. Use what you prefer!
- Pasta water is your friend: It helps bind and stretch the sauce, especially if using ricotta.
- Don’t skip the nutmeg – just a little adds that classic creamy depth.
FAQ’s
Pasta alla Norcina is a traditional dish from Norcia, a town in the Umbria region of central Italy, known for its rich culinary heritage—especially cured meats and sausages. The word “Norcina” refers to anything made in the style of Norcia, and this dish showcases what the town is best known for: high-quality pork sausage.
Historically, Norcia’s skilled butchers (norcini) were famous throughout Italy. They crafted flavorful sausages using simple ingredients—pork, garlic, and sometimes a touch of fennel. In this dish, those sausages are gently cooked with onions, mushrooms, and sometimes white wine, then finished with ricotta or cream and a generous handful of Pecorino Romano.
The original version uses fresh ricotta from the region, making it slightly lighter than the modern cream-based interpretations you might find in restaurants. Either way, the dish captures the rustic, hearty essence of Umbrian home cooking—humble ingredients, slow cooking, and big flavor.
Make-Ahead Storage and Reheating
Pasta alla Norcina can be made ahead and stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or reserved pasta water to bring back the creaminess. It’s best enjoyed fresh, but it’s still delicious the next day!
Serving Suggestions
This creamy pasta dish pairs well with pear and gorgonzola salad and no-knead focaccia bread. Serve lemon tiramisu for a refreshing dessert!
More Italian Pasta Recipes
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Pasta Alla Norcina
Ingredients
- 1 lb short pasta – mezze rigatoni, penne, or your favorite sturdy shape
- 8 oz cremini or baby bella mushrooms, finely chopped
- 1 lb mild Italian sausage, casings removed (use good quality with fennel if possible). I love homemade Italian sausage.
- 2 tbsp extra virgin olive oil, DeLallo olive oil
- 1 cup yellow onion, finely diced
- 1 –3 cloves garlic, finely chopped
- ½ cup dry white wine – such as Pinot Grigio or Sauvignon Blanc
- 1½ cups heavy cream – or substitute with fresh ricotta cheese for a lighter, traditional feel
- 1 cup reserved pasta cooking water, more if needed
- ½ tsp ground nutmeg
- 1 –2 tsp fresh rosemary, finely chopped (optional)
- 1 cup Pecorino Romano, freshly grated, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente. Reserve at least 1 cup of the pasta cooking water before draining.
Start the sauce base
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and sauté for 2–3 minutes until just starting to soften. Add garlic and cook 30 seconds more, until fragrant.
Add mushrooms
- Stir in the finely chopped mushrooms. Cook for 5–6 minutes, until most of their moisture has evaporated and they begin to brown.
Cook the sausage
- Add the sausage directly to the onion and mushroom mixture. Use a wooden spoon or spatula to mash and break up the sausage as it cooks. Let it brown and cook through, about 8–10 minutes.
Deglaze with wine
- Pour in the white wine and scrape up any brown bits from the bottom of the pan. Let it simmer for 2–3 minutes until slightly reduced.
Stir in cream or ricotta
- Reduce heat to medium-low. Stir in the heavy cream (or ricotta). Add nutmeg, black pepper, and rosemary if using. Let the sauce gently simmer for 2–3 minutes, allowing everything to meld.
Combine pasta and sauce
- Add the drained pasta to the skillet. Stir gently to coat the pasta in the creamy sausage mixture, adding reserved pasta water as needed to loosen and emulsify the sauce.
Finish with Pecorino
- Turn off heat and stir in grated Pecorino Romano. Taste and adjust seasoning with salt and black pepper.
Serve
- Serve hot, topped with extra Pecorino Romano and a sprinkle of freshly cracked black pepper.
Notes
- Sausage quality matters! Use fresh, flavorful Italian sausage—this is the heart of the dish.
- Cream vs. ricotta: Ricotta is more traditional in Norcia, but cream makes it extra luscious. Use what you prefer!
- Pasta water is your friend: It helps bind and stretch the sauce, especially if using ricotta.
- Don’t skip the nutmeg – just a little adds that classic creamy depth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
