Lumache alla Norcina
Ingredients
Preparation
Heat olive oil in a large sauté pan over medium heat. Add the shallot and cook for 2 minutes. Add the garlic and cook for an additional minute. Add the sausage to the pan, breaking it into bite-sized pieces. Cook until browned and slightly crispy, about 10 minutes.
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook for 3 minutes. Add the heavy cream, Pecorino Romano, and nutmeg. Allow the sauce to simmer and thicken while the pasta cooks, about 2–4 minutes.
Cook lumache for 2–4 minutes. Drain, reserving some pasta water. Add the lumache to the pan with the sauce, using reserved pasta water as needed to adjust the consistency. Season with salt and pepper to taste. Simmer the pasta in the sauce for an additional 3 minutes.
Serve topped with additional cheese and freshly ground black pepper, if desired.
Rich, creamy, and full of flavor, Lumache alla Norcina is a comforting Italian pasta dish inspired by Norcia, a town in Italy’s Umbria region famous for its sausage and cured meats.
This easy recipe combines savory Italian sausage, shallots, garlic, white wine, heavy cream, Pecorino Romano, and a hint of nutmeg for a rich, velvety sauce.
Borgatti’s Bronze Die-Cut Lumache, named for their snail-shell shape, are the perfect match. Their ridged texture and hollow centers catch every bit of creamy sauce and sausage.
Ready in about 30 minutes, this hearty Italian pasta dish brings a taste of Umbria straight to your dinner table.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
