Lumache Alla Norcina
Lumache Alla Norcina is a rich and hearty pasta dish that hails from Norcia, a charming town in the Umbria region of Italy, renowned for its artisan sausages and truffles. The dish showcases the luxurious textures of lumache pasta combined with the luscious creaminess of a white sauce, harmonized with the bold flavors of sausage and a hint of nutmeg. Perfect for a sophisticated dinner or a cozy family meal, Lumache Alla Norcina brings the rustic warmth of Italian countryside directly to your table.
Ingredients
- 400 g lumache pasta - preferably made from durum wheat for best texture
250 g Italian sausage - crumbled, spicy or mild depending on preference
1 tbsp olive oil - extra virgin for the best flavor
1 clove garlic - minced
180 ml heavy cream - organic if possible
60 g Parmesan cheese - finely grated, plus more for serving
0.5 tsp nutmeg - freshly grated for a warm aroma
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground, to taste
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the lumache pasta and cook until al dente according to package instructions, about 10-12 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the crumbled sausage, stirring frequently until it browns and crisps, about 6-8 minutes. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
- Lower the heat to medium-low, add minced garlic to the skillet, and sauté until fragrant, about 1 minute. Ensure the garlic does not brown to prevent bitterness.
- Pour in the heavy cream, stirring to scrape up any brown bits from the bottom of the skillet - these are flavor agents! Gently simmer the cream until it slightly thickens, about 3-5 minutes.
- Return the browned sausage to the skillet with the cream, and add the cooked pasta. Toss the mixture gently to coat the pasta evenly. Gradually sprinkle in the grated Parmesan cheese while stirring to create a creamy sauce that clings beautifully to the pasta.
- Season with freshly ground black pepper, salt, and nutmeg. Taste and adjust seasoning as desired.
- Serve immediately, garnishing with additional Parmesan and a sprinkle of fresh black pepper. Pair with a robust red wine, such as a Chianti or Sangiovese, to complement the dish’s richness.
Notes
For a vegetarian version, replace sausage with sautéed mushrooms, such as porcini or cremini, to retain the earthy richness. Add a splash of white truffle oil before serving for an aromatic touch.
Nutrition
Calories: 838kcalCarbohydrates: 79gProtein: 28gFat: 45gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 112mgSodium: 748mgPotassium: 456mgFiber: 3gSugar: 4gVitamin A: 796IUVitamin C: 2mgCalcium: 197mgIron: 2mg
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