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5 from 1 vote

Pasta alla Norcina

An Umbrian pasta dish with sausage and ricotta
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4


  • 4 sausages
  • 4 tbsp goat, sheep or cow ricotta
  • 1 clove garlic
  • 2 slices onion finely chopped
  • pepper to taste
  • 2 tbsp olive oil
  • 360 grams short pasta farfalle(butterflies) is my favourite


  • Begin by putting a pot of water on high heat.
  • While waiting for the water to boil start the sauce.
  • Start by finely chopping up the pieces of onion and splitting the garlic in half.
  • On medium add a tbsp of olive oil to a pan and soften the onion and add the garlic. Turn off heat before it browns.
  • In another pan, a cast iron pan if you have it, add the other tablespoon of olive oil.
  • Remove the casing of the sausages and add to the hot pan.
  • Break up the sausages with a wooden spoon until crumbling and fully cooked. Pour off additional fat and add the meat to the onion and garlic.
  • When the water is at a boil add a tablespoon of coarse salt and the short pasta.
  • While the pasta cooks have the sauce cooking on a low heat. Add some pasta water to the mix so that it doesn't become dry or brown.
  • 3 or 4 minutes before the pasta is done add the ricotta to the pasta sauce. Add more water that the pasta is cooking in if it's dry.
  • When the pasta is cooked, remove from the boiling water and add to the pasta sauce.
  • Add any chili oil or pepper wanted


I don't normally add any salt to the pasta sauce as the sausages are usually salty and the pasta has been salted. But add if you'd like.