Pasta alla Norcina (sausage + cream sauce)

2 Reviews / 5 Average
Wow your family at dinner tonight...they won't believe how flavorful this Pasta alla Norcina (sausage + cream sauce) is or how easy it is to make!
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Pasta alla Norcina topped with parsley and grated cheese in a white bowl.

I think I found my new favorite pasta dish. I recently served this to my parents and husband, and they all seemed a little caught by surprise at how flavorful and tasty this Pasta alla Norcina is!

I’m so used to only thinking of sausage and pasta with a red sauce, but this dish has forever changed my mind. Inspired by a local vendor at one of our farmers’ markets in the area, I’m so glad I gave this combination a try! Let me know what you think in the comments.

What is Pasta alla Norcina?

Pasta alla Norcina is a typical recipe from Umbria; specifically the ancient town of Norcia, famous for its sausages and cured meats. You could normally make this pasta with Norcia sausage, but I’m using Italian sausage since it’s available here.

Best Pasta to use for Pasta alla Norcina

To keep this recipe real food approved, make sure whatever pasta you do use is whole-wheat. I like to use fettucini, but you can certainly use penne or rigatoni.

Do I Have to Use Dried Mushrooms?

No, there are many different variations for this recipe and a lot of them don’t call for mushrooms at all. Feel free to omit them if you can’t find them or don’t want to include them.

More Favorite Pasta Recipes

One of the best things about pasta dishes is that they usually take no time at all. Perfect for busy weeknights, here are some of my other favorite pasta recipes.

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8 thoughts on “Pasta alla Norcina (sausage + cream sauce)”

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  1. Angela from Ohio

    Thanks for this recipe. My hubbie use to love a sausage and pasta dish from a local restaurant that had way too much fat and sodium in it. I’ll give this a try soon

    1. This sounds amazing and we love cream sauces!! We’ve noticed one of our kids doesn’t handle the heavy cream well – do you have any recommendations on what we can sub to still get a great consistency and flavor?