# Spicy Sausage Pasta alla Norcina

![image.png](https://wiki.brandonon.ca/uploads/images/gallery/2026-04/scaled-1680-/fotimage.png)

#### <span class="font-ligatures-none whitespace-pre-wrap">**Time:** ~30 min | **Difficulty:** Easy</span>

#### <span class="font-ligatures-none whitespace-pre-wrap">**Ingredients:**</span>

- #### <span class="font-ligatures-none whitespace-pre-wrap">1 lb rigatoni or penne</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">½ lb spicy Italian sausage, casings removed</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">2 cloves garlic, minced</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">½ cup dry white wine</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">¾ cup heavy cream</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">½ cup grated Pecorino Romano</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">Red pepper flakes to taste</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">Fresh black pepper; chopped parsley</span>

#### <span class="font-ligatures-none whitespace-pre-wrap">**Instructions:**</span>

1. #### <span class="font-ligatures-none whitespace-pre-wrap">Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water.</span>
2. #### <span class="font-ligatures-none whitespace-pre-wrap">In a large skillet, cook sausage over medium heat, breaking it into crumbles, until browned (~6 min). Add garlic, cook 1 min.</span>
3. #### <span class="font-ligatures-none whitespace-pre-wrap">Deglaze with white wine and reduce by half.</span>
4. #### <span class="font-ligatures-none whitespace-pre-wrap">Lower heat, stir in cream, and simmer 2–3 min until slightly thickened.</span>
5. #### <span class="font-ligatures-none whitespace-pre-wrap">Toss in the drained pasta and Pecorino, adding pasta water as needed for a glossy, creamy sauce.</span>
6. #### <span class="font-ligatures-none whitespace-pre-wrap">Finish with red pepper flakes and parsley.</span>