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Pasta alla Norcina with Crispy Fried Sage

Pasta Alla Norcina with Fried Crispy Sage Leaves

This creamy, savory Pasta Alla Norcina combines crumbled Italian sausage, fragrant garlic, a hint of white wine, and rich cream, finished with pecorino and a touch of truffle butter for an indulgent finish. Crisp fried sage leaves add an aromatic, crunchy contrast that elevates the dish. Perfect for a cozy dinner, this recipe is straightforward, satisfying, and ideal for showcasing quality ingredients like good pecorino, fresh sage, and a well-balanced Italian sausage.

Pasta Alla Norcina with Fried Crispy Sage Leaves – Tips & Tricks

To get the best results: use a sturdy short pasta such as penne or rigatoni so the sauce clings to every bite; cook the pasta just shy of al dente because it will finish in the sauce; and reserve a cup of pasta water to adjust the sauce’s consistency. Brown the sausage well to develop flavor, deglaze the pan with white wine, and finish the sauce off the heat when you add the truffle butter and cheese to prevent separation. When frying sage, use moderate heat so the leaves crisp quickly without burning—about 20–30 seconds is usually enough.

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Recipe Details

Servings: 3–4 servings

Author: Stephanie Alvarado

Cook time: 25 minutes   Total time: 25 minutes

Ingredients

  • 16 oz (1 lb) penne or rigatoni
  • 4 Italian sausages, casings removed
  • 2–3 garlic cloves, minced
  • 1/2 cup dry white wine
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1/2 cup truffle butter (or regular butter if preferred)
  • 3/4 cup pecorino cheese, finely grated
  • 4–6 fresh sage leaves
  • 1 tablespoon extra-virgin olive oil (evoo)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just under al dente; it will finish cooking in the sauce. Reserve about a cup of the pasta water and drain the pasta when ready.
  2. Meanwhile, in a large saucepan over medium-high heat, crumble and brown the Italian sausage. Cook until well-browned and flavorful, breaking it up as it cooks so the pieces are small and even.
  3. Add the minced garlic to the browned sausage and sauté briefly, about 20–30 seconds, until fragrant. Pour in the white wine and scrape the bottom of the pan to release any browned bits (fond). Reduce the heat and let the mixture simmer gently for about 10 minutes to meld flavors.
  4. Stir in the salt, black pepper, and ground nutmeg, then pour in the heavy cream. Bring the sauce back to a low simmer and cook for 2–3 minutes so it thickens slightly.
  5. Use a slotted spoon to transfer the cooked pasta directly into the sauce. A little pasta water joining the sauce is beneficial—it helps adjust the texture. Toss the pasta in the sauce until thoroughly coated, adding a splash of reserved pasta water if the sauce is too thick. Aim for a loose, silky sauce before the cheese goes in.
  6. Remove the pan from the heat and add the truffle butter and grated pecorino. Stir vigorously to combine so the butter and cheese emulsify into a smooth sauce. Taste and adjust seasoning if needed.
  7. In a small saucepan, heat the extra-virgin olive oil over medium heat. Fry the sage leaves for 20–30 seconds, flipping once, just until they become crisp. Drain them briefly on paper towel to remove excess oil.
  8. Plate the pasta, top with the fried crispy sage leaves, and serve immediately. The sage adds a fragrant, crunchy accent that complements the creamy, savory sauce.

Nutrition Facts (approx.)

Calories: 961.42

Fat: 73.64 g (Saturated fat: 39.29 g)

Carbohydrates: 42.30 g (Fiber: 2.37 g, Net carbs: 39.93 g, Sugar: 4.22 g)

Protein: 27.86 g

Sodium: 1119.36 mg

Cholesterol: 186.81 mg

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Tags: sausage, pasta, Italian, truffle, sage

Course: Dinner | Cuisine: Italian

Did you make this recipe?

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