Umbria is a land locked region located in the middle of Italy. The Tiber river cuts through region. Covered in many hills and some mountains, the area is known for it’s landscapes often covered in vineyards. Umbria is where the Franciscan monks originated and the region also played an important role in the early Renaissance. Today Umbrian economy thrives on steelworks and textiles but its still revered for it’s ceramics, tobacco, olive oil, vineyards, and black truffles.

Many of what we think of as Italian staples originate in Umbria, such as Pecorino cheese. The region has a large boar population so porchetta and dried pork sausages are large parts of Umbrian cuisine. Lentils, beans, and farro are important dishes as well.

Pasta alla Norcina

  • 4 cups of Penne, or other short pasta
  • 1 lb. Glorioso’s bulk mild Italian sausage
  • 1 white or yellow onion
  • 1-2 black truffles (optional)
  • 1 cup fresh cream
  • 1/2 glass of Glorioso’s Pinot Grigio wine
  • 1/4 cup Glorioso’s pecorino cheese, grated
  • 3-4 T. Glorioso’s extra virgin olive oil
  • 1 cup vegetable or chicken stock
  • salt and pepper to taste

  1. Peel and finely chop the onion.

  2. Bring a large pot of water to a boil for the pasta, add salt.

  3. Meanwhile, heat the oil in a large skillet over medium heat.Add the onion and cook until it starts to soften, then add sausage meat and crumble it with a spoon.

  4. Brown the sausage, while stirring with a wooden spatula to prevent it from sticknig. Pour in the wine. Allow the alcohol to evaporate while stirring. Lower the heat, cover and finish cooking the sausage in its own juices for 10 minutes.

  5. Uncover, taste and season with salt and pepper. Pour in cream and bring to a simmer. Add a few truffle shavings and half of the pecorino. Reduce the sauce for 3-4 minutes then turn off the heat, cover and set aside.

  6. Cook the pasta in the salted boiling water until al dente. Save some of the water (and add it to the sauce) and drain the pasta.

  7. Over a low heat, mix the pasta and sauce together. If it is too thick add a little more pasta water.

  8. Serve topped with the rest of the grated pecorino, pepper and truffles. it is too thick add a little more pasta water.