Pasta alla Norcina is a traditional dish of Umbrian cuisine. It takes its name from the town of Norcia, famous throughout the world for the production of sausages.
It is a rich and substantial first course, easy and very fast, particularly suitable for Autumn and Winter which is prepared with pork sausage (the Norcia sausage would be ideal) crumbled in a pan with oil and onion, fresh cream , truffle and pecorino. As kind of pasta are preferable penne, rigatoni or the traditional strangozzi (a handmade pasta typical of Umbria).
Peel and crumble sausages.
Fry the chopped onion with a little oil in a large pan.
Add the sausages, fry for a few minutes and add the white wine.
In the meantime bring the water to the boil, add salt and pour the pasta.
Add the cream to the sausage, stir, the grated truffle and add the pepper.
Drain the pasta al dente, add it to the sauce of cream and sausage and sauté for at least a minute.
Once ready, add a few flakes of truffle and grated pecorino romano, and serve it hot.
If you don't have the black truffle, you can use an oil flavored with truffles: the flavor will be less intense, but the pasta alla norcina will still be excellent. Or you can try a simpler version with only sausage and cream, without using truffles.
Due to the presence of the cream, the Pasta alla Norcina should be consumed immediately or you can keep it in the fridge for up to 1 day.
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