Pasta alla Norcina

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This rustic, hearty dish hails from Umbria in north-central Italy, home of some of the world’s finest black truffles.


Step 1

Bring a large pot of water to a boil and season with salt. Cook the pasta for half the recommended time then strain and toss with a bit of olive oil. Cool down on a sheet tray in the fridge.

Step 2

Heat a large rondo over medium, add the olive oil and onion, and cook until it starts to soften.

Step 3

Add the crumbled sausage and brown well.

Step 4

Deglaze with white wine and, using a wooden spoon, scrape the bottom of the rondo to remove the fond.

Step 5

Add the heavy cream and bring to a simmer. Season with salt and pepper. Reduce the sauce by ¼.

Step 6

When ready for service, heat the sauce until it comes to a boil.

Step 7

Add the pasta and stir to combine, cook for 2-3 minutes or until the pasta is heated through.

Step 8

Remove from the heat and fold in the truffle and pecorino cheese.

Step 9

Transfer to a hotel pan for service.


  • 3 lbs Barilla® Penne
  • 3 lbs Italian sausage, no casing
  • 3 ea yellow onions, minced
  • ¾ cup chopped black truffles (canned)
  • 24 oz heavy cream
  • 1½ cup white wine
  • 1½ cup Pecorino Romano cheese
  • ¾ cup extra virgin olive oil
  • salt and black pepper, to taste
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 188g
Servings Per Container 24

Amount Per Serving
Calories 610
Calories from Fat 342
% Daily Value*
Total Fat 38gg
Saturated Fat 16gg
Trans Fat 0gg
Cholesterol 85mgmg
Sodium 560mgmg
Total Carbohydrate 45gg
Dietary Fiber 2gg
Sugars 3gg
Protein 19gg

Vitamin A %
Vitamin C %
Calcium 132mg%
Iron 3mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.