Penne alla Norcina

Name: Penne alla Norcina
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g penne; 300 g sausage; 150 ml cream; 1 onion; 40 g Parmigiano-Reggiano; 1 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Penne alla Norcina hails from the picturesque region of Umbria, a place known for its rich culinary traditions. This dish is a staple in local trattorias, often enjoyed as a comforting evening meal. The heart of this pasta lies in its simplicity, drawing deeply from the land's robust flavors.

Expect a creamy embrace from the sauce, with savory notes delivered by the sausage harmonizing beautifully with the subtle sweetness of sautéed onion. The Parmigiano-Reggiano offers a nutty finish that lingers pleasantly on the palate. Each bite of this dish transports you straight to the hills of Umbria, where rustic elegance reigns supreme.

Ingredients

400 gpenne
300 gsausage
150 mlcream
1onion
40 gParmigiano-Reggiano
1 tbspolive oil
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the penne as it cooks, enhancing the overall flavor of the dish.
While the water is heating, prepare the sauce. Heat 1 tablespoon of olive oil in a wide pan over medium heat. Remove the casing from 300 g of sausage and crumble the meat into the pan. Cook, stirring occasionally, until the sausage is browned and cooked through, with no pink remaining.
Finely chop 1 onion and add it to the pan with the sausage. Continue to cook, stirring often, until the onion is soft and translucent, which will take a few minutes. This step builds the base of the sauce, infusing it with the sweetness of the onion.
Pour 150 ml of cream into the pan, stirring to combine it with the sausage and onion. Reduce the heat to low and let the mixture simmer gently. Taste the sauce and add fine sea salt if needed, keeping in mind that the pasta will also bring some saltiness.
Once the water is boiling, add 400 g of penne to the pot. Cook the pasta until it is just shy of al dente, which means it should have a slight bite in the center when tasted. Reserve a cup of the starchy pasta water before draining the penne.
Add the drained penne to the pan with the sauce. Toss everything together over low heat, adding a splash of the reserved pasta water to help the sauce adhere to the pasta and achieve a creamy consistency. The pasta should be well-coated and glossy.
Grate 40 g of Parmigiano-Reggiano and sprinkle it over the pasta. Toss again to incorporate the cheese, which will melt into the sauce, adding depth and richness. Serve the Penne alla Norcina hot, ensuring each plate has a generous amount of sauce and sausage.