🍝 Rigatoni alla Norcina

Name: Rigatoni alla Norcina
Total time: 25 min
Yield: 4
Cuisine: Italy · Umbria (Norcia)
Ingredients: 320 g rigatoni; 250 g sausage, casing removed; 150 ml cooking cream; 15 g black truffle, grated (or a little truffle paste); 40 g pecorino, grated; 1 tbsp olive oil; Salt and black pepper

Origin: Italy · Umbria (Norcia)

700kcal

per serving · 350 g

200kcal

per 100 g

28 gProtein8 g / 100 g

38 gFat11 g / 100 g

66 gCarbs19 g / 100 g

Rigatoni alla norcina is a rich Umbrian pasta of crumbled sausage simmered in cream, finished with grated pecorino and, in its most festive form, shaved or grated black truffle. The ridged tubes trap the creamy, earthy sauce, making every bite savoury and fragrant. It is served hot, straight from the pan, as a filling first course.

Diets

Pork — checkbecause of: sausage

Not vegetarianbecause of: sausage

Not veganbecause of: sausage, cream, pecorino

Contains glutenbecause of: rigatoni pasta

Contains dairybecause of: cream, pecorino

Not keto19 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

rigatoni pastasausagecreamtrufflepecorino

Recipe

4 servings25 min

Ingredients

320 g rigatoni
250 g sausage, casing removed
150 ml cooking cream
15 g black truffle, grated (or a little truffle paste)
40 g pecorino, grated
1 tbsp olive oil
Salt and black pepper

Method

Boil the rigatoni in well-salted water until al dente.
Meanwhile, crumble the sausage into a pan with the oil and brown it for 6–8 minutes.
Pour in the cream, add half the truffle and simmer for 3 minutes.
Drain the pasta, keeping a little cooking water, and toss it in the sauce with the pecorino, loosening with water if needed.
Serve topped with the remaining truffle and black pepper.

How to make it lighter

Use 100 ml cream and a splash of pasta water instead of more cream; the sauce stays silky with less fat.
Halve the sausage and keep the full truffle aroma — the flavour comes mostly from the truffle.
Serve a 250 g portion with a green salad to make a more balanced plate.

History

The dish is named after Norcia, a town in Umbria famous for its butchers and its black truffles. Versions vary across the region, and some cooks leave out the cream or the truffle, but sausage, cheese and truffle remain the signature trio.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →