Of which 5.6 g sugars and 14.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Browned sausage · Ricotta added off the heat · No-cream version
Allergens gluten, milk
Penne alla norcina
Fresh Italian sausage and ricotta, from Umbria
An Umbrian take on pasta alla Norcina with fresh sausage, sheep's milk ricotta, Pecorino, onion, garlic and white wine. The sausage browns before any liquid goes in; the ricotta is loosened with starchy water and added off the heat, giving a pale, rustic sauce that clings to the penne without relying on cream.
Ingredients
- 320 g (11½ oz) dried penne rigate
- 300 g (10½ oz) fresh pork sausage
- 220 g (8 oz) sheep's milk ricotta
- 55 g (2 oz) pecorino
- 70 g (2½ oz) onion
- 5 g garlic
- 70 g (2½ oz) dry white wine
- 18 g (¾ oz) extra-virgin olive oil
- 0.7 g black pepper
- water and coarse salt for cooking the pasta, as needed
- water, as needed — 30 ml for the sauce, if the skillet dries out
Method
- Keep the sausage at ≤4 °C (39 °F). Remove the casing, break the meat into rough 2 cm (¾ in) pieces and put it back in the fridge while you prep the other ingredients.
- Mix the ricotta with 35 g of the Pecorino and half the pepper. Don't add salt. Keep the bowl cool, but take it out of the fridge when the water starts to boil.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
