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Pasta alla Norcina

Umbria · No.39 / 103

Pasta alla Norcina

Pasta alla Norcina, 3 ways

A simple dish of salsiccia (pork sausage) and cheese. The same name "alla Norcina" is given to two distinct dishes: one built on ricotta (or cream) plus salsiccia, the more common version, and another built on black truffle plus anchovy. The key divides are whether the dairy is ricotta or cream, and whether truffle is added.

GialloZafferano Pasta Grammar Vincenzo's Plate
25 min · Difficulty ●●○○○ · 2videos

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GialloZafferanoItaly's largest recipe media outlet (founded 2006, now under Mondadori) Source verified

A version using sheep's-milk ricotta instead of heavy cream

  • Uses sheep's-milk ricotta rather than heavy cream, treating spiced ricotta and sausage as "Norcia's two great ingredients"
  • The text distinguishes local variants: "a more refined version with black truffle" versus "a more homemade, modern, silkier version with heavy cream"
  • Specifies Parmigiano Reggiano rather than pecorino for the cheese
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In the chef’s words
  • In the area, you will find different versions of this pasta: a more refined one with the addition of black truffle, another local delicacy, and a more homemade and modern one with fresh cream, which gives it a silkier touch. source

References: [1]

Pasta GrammarA husband-and-wife channel: Eva, from Calabria, Italy, and Harper, from the US Source verified

Calls ricotta the "original" form, a traditionalist take

  • States outright that "many cooks today make it with cream, but the original must have used a much better alternative: ricotta," positioning the ricotta version as the "original" form
  • Explicitly uses simmering the sausage in white wine until the alcohol smell cooks off as the cue to move to the next step
  • Turns the heat off entirely while waiting for the pasta to finish, then brings it back to medium-high once the noodles are added
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In the chef’s words
  • This is the original, though! While many cooks commonly make it with cream today, we believe the first iteration uses a much better alternative: ricotta! source

References: [1]

Vincenzo's PlateItalian-born, Sydney-based YouTube channel Source verified

A luxurious take with fresh truffle shaved in

  • The only recipe to first mix ricotta, cheese, and cooking water in a bowl separate from the pan to make a "cream" before combining it in, a distinctive two-step approach
  • Grates about 1/3 of a fresh truffle into the sauce and shaves more on at plating, the most luxurious version of the dish
  • Allows heavy cream as a substitute in the ingredient list, while the tips note says sheep's-milk ricotta is even better if available
  • Notes the extra step of splashing in a tablespoon of water while sauteing the onion and garlic to keep them from browning
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In the chef’s words
  • For the best results, use fresh ricotta and a good quality white wine to give the sauce an extra depth of flavour. source
  • You can use water or broth/stock instead of white wine if you prefer. source

References: [1]

Compared on 10 axes

Figures are transcribed as written in each video or recipe page

AXIS GialloZafferano Pasta Grammar Vincenzo's Plate
Noodles, quantity, cooking Penne rigate, 11.3oz (320g), serves 4Penne, 5.5oz (160g), serves 2. Drained 3 minutes before package al dente timeRigatoni, 250g (or mezze maniche, penne)
Salt in the pasta water Salt added to boiling water (amount not given)Water brought to a boil generously salted (no specific ratio given)1 tablespoon rock salt in 5L of water
Preparing the salsiccia 0.7lb (300g) sausage, scored and its casing removed, crumbled coarsely by handOne large Italian sausage. Casing removed, crumbled fine while cooking3 artisan Italian sausages (250g / 8.8oz). Scored, cased removed, mashed with a fork
White wine, present or not Not used1/8 cup (30ml) dry white wine added and simmered until the alcohol smell cooks offHalf a glass of white wine (the tips note explicitly allows substituting water or broth)
Dairy (ricotta / cream) 1 cup (200g) sheep's-milk ricotta3/4 cup (200g) ricotta200g fresh ricotta (ingredient list also lists "or heavy cream"; the tips note that sheep's-milk ricotta is even better if you can get it)
Cheese (type, amount) 1.75oz (50g) Parmigiano Reggiano (grated, mixed in at the finish)Pecorino grated in to taste2 tablespoons Parmigiano Reggiano or Pecorino Romano
Truffle, present or not Not used in this recipe. Mentioned in a "tips" note as a variant finished with shaved truffleNot mentionedAbout 1/3 of a fresh truffle (or truffle oil) grated into the sauce, plus more shaved to taste at plating
How it's combined (emulsion sequence) Ricotta and cooking water combined in the pan off the heat, then the cooked noodles returned and tossed over high heat for 2 minutesHeat lowered, ricotta and cooking water combined, heat turned off entirely while waiting for the pasta to finish, then noodles added and tossed over medium-high heatRicotta, cheese, and cooking water mixed together first in a bowl separate from the pan, then combined into the pan with the meat
Finish Parmigiano mixed in, plated and served hotFinished with extra grated cheese (pecorino)Extra shaved truffle, Parmigiano, and the generous black pepper added while browning
Time required 10 min prep + 20 min cookingNot given (roughly 20-25 minutes based on the steps)5 min prep + 25 min cooking = 30 min total
Source check Source verifiedSource verifiedSource verified
GialloZafferano A version using sheep's-milk ricotta instead of heavy cream
Noodles, quantity, cooking
Penne rigate, 11.3oz (320g), serves 4
Salt in the pasta water
Salt added to boiling water (amount not given)
Preparing the salsiccia
0.7lb (300g) sausage, scored and its casing removed, crumbled coarsely by hand
White wine, present or not
Not used
Dairy (ricotta / cream)
1 cup (200g) sheep's-milk ricotta
Cheese (type, amount)
1.75oz (50g) Parmigiano Reggiano (grated, mixed in at the finish)
Truffle, present or not
Not used in this recipe. Mentioned in a "tips" note as a variant finished with shaved truffle
How it's combined (emulsion sequence)
Ricotta and cooking water combined in the pan off the heat, then the cooked noodles returned and tossed over high heat for 2 minutes
Finish
Parmigiano mixed in, plated and served hot
Time required
10 min prep + 20 min cooking
Source
Source verified
Pasta Grammar Calls ricotta the "original" form, a traditionalist take
Noodles, quantity, cooking
Penne, 5.5oz (160g), serves 2. Drained 3 minutes before package al dente time
Salt in the pasta water
Water brought to a boil generously salted (no specific ratio given)
Preparing the salsiccia
One large Italian sausage. Casing removed, crumbled fine while cooking
White wine, present or not
1/8 cup (30ml) dry white wine added and simmered until the alcohol smell cooks off
Dairy (ricotta / cream)
3/4 cup (200g) ricotta
Cheese (type, amount)
Pecorino grated in to taste
Truffle, present or not
Not mentioned
How it's combined (emulsion sequence)
Heat lowered, ricotta and cooking water combined, heat turned off entirely while waiting for the pasta to finish, then noodles added and tossed over medium-high heat
Finish
Finished with extra grated cheese (pecorino)
Time required
Not given (roughly 20-25 minutes based on the steps)
Source
Source verified
Vincenzo's Plate A luxurious take with fresh truffle shaved in
Noodles, quantity, cooking
Rigatoni, 250g (or mezze maniche, penne)
Salt in the pasta water
1 tablespoon rock salt in 5L of water
Preparing the salsiccia
3 artisan Italian sausages (250g / 8.8oz). Scored, cased removed, mashed with a fork
White wine, present or not
Half a glass of white wine (the tips note explicitly allows substituting water or broth)
Dairy (ricotta / cream)
200g fresh ricotta (ingredient list also lists "or heavy cream"; the tips note that sheep's-milk ricotta is even better if you can get it)
Cheese (type, amount)
2 tablespoons Parmigiano Reggiano or Pecorino Romano
Truffle, present or not
About 1/3 of a fresh truffle (or truffle oil) grated into the sauce, plus more shaved to taste at plating
How it's combined (emulsion sequence)
Ricotta, cheese, and cooking water mixed together first in a bowl separate from the pan, then combined into the pan with the meat
Finish
Extra shaved truffle, Parmigiano, and the generous black pepper added while browning
Time required
5 min prep + 25 min cooking = 30 min total
Source
Source verified

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1 Pasta & boiling Brand, thickness, salt, water volume, cooking time
2 Base Fat and the main ingredient: rendering, infusing
3 Sauce & emulsion Where you toss, heat level, how much pasta water
4 Finish Cheese, pepper, finishing oil, plating

The map of schools: where the heat is managed

For Pasta alla Norcina, the fork in the road is how you emulsify and heat

Toss over direct heat

The pan stays on the flame and your hands manage the temperature. Fast, but it takes feel.

Indirect heat

Bain-marie, steam, double boiler or a hand blender. Repeatable, at the cost of one extra step.

  • No styles here

Off the heat

Emulsify after killing the flame, or in a bowl with only the pasta’s residual heat. Hard to get wrong.

Total timeActual values from 3 styles. Equal values stack vertically
2.6 min8.8 min15.0 min21.2 min27.4 minVincenzo's Plate: 5 min prep + 25 min cooking = 30 min totalVPGialloZafferano: 10 min prep + 20 min cookingGPasta Grammar: Not given (roughly 20-25 minutes based on the steps)ES

What to serve after this

In an Italian meal the primo (pasta) is followed by a secondo (main course)

Tuscany 60 min

Pollo alla cacciatora

Pollo alla cacciatora

Chicken pieces are browned in olive oil, then slowly braised with aromatic vegetables, wine and tomato. The name, meaning "hunter's style," is said to come from a stew hearty enough to fill a hunter waiting for game; tomato was not originally part of it and was added later. Northern versions tend to use white wine, southern versions red.

Pairs with: Pasta al Limone / Pasta alla gricia / Pesto alla trapanese

Umbria is one of the regions that claims to be cacciatora's birthplace, so the local lineage overlaps. It carries the same pork-and-farmhouse-cooking context from primo into a secondo of the same character.

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