Pasta alla Norcina with Arugula, Pear, and Parmesan Salad

By Culiora

A classic Umbrian pasta featuring flavorful fresh salsiccia sausage, white wine, and a velvety cream sauce rounded out with a pinch of nutmeg. To balance this rich pasta, serve alongside a crisp salad of peppery arugula, sweet pears, and shaved Parmesan for the perfect fresh contrast.

• Servings: 4
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 400 g rigatoni or penne rigate
• 400 g fresh salsiccia (with fennel or garlic), casings removed
• 1 pcs yellow onion, finely chopped
• 1 clove garlic clove, finely chopped
• 1 tbsp olive oil for frying
• 1 dl dry white wine
• 2 dl heavy cream
• 1 pinch freshly grated nutmeg
• 50 g Parmesan cheese (Parmigiano Reggiano), finely grated
• to taste flaky sea salt and freshly ground black pepper
• 65 g arugula, washed and dried
• 1 pcs firm pear (such as Conference), thinly sliced
• 30 g Parmesan cheese, thinly shaved
• 1 tbsp good-quality cold-pressed olive oil
• 1 tsp freshly squeezed lemon juice
• 1 pinch flaky sea salt

Instructions

1. Bring a generous amount of water (about 4 liters) to a rolling boil in a large pot and salt well (about 1 tbsp salt per liter of water).
2. Heat the olive oil in a large skillet or saute pan over medium-high heat. Crumble the salsiccia into bite-sized pieces and brown until nicely colored, about 5–6 minutes.
3. Lower the heat slightly to medium, add the finely chopped onion and garlic, and cook with the meat for 3 minutes until the onion is soft and translucent without taking on color.
4. Pour in the white wine and let it reduce rapidly while stirring for 2 minutes to cook off the alcohol and deglaze the browned bits from the bottom of the pan.
5. Pour in the heavy cream and add a pinch of grated nutmeg. Let the sauce simmer gently over low heat for 5–7 minutes until slightly thickened. Season to taste with black pepper and a pinch of salt if needed.
6. Add the pasta to the boiling water and cook until al dente according to the package instructions (usually takes about 10–12 minutes).
7. Meanwhile, toss the salad: In a bowl, gently combine the arugula and thinly sliced pear wedges with 1 tbsp olive oil, 1 tsp lemon juice, and a pinch of flaky sea salt. Top with the shaved Parmesan flakes.
8. Ladle out and reserve about 1 dl of the starchy pasta water. Drain the pasta once al dente and toss directly into the pan with the sauce.
9. Add the finely grated Parmesan and a splash of the pasta cooking water as needed to create a glossy, creamy emulsion that coats the pasta. Toss together over low heat for 1 minute.
10. Serve the pasta piping hot in shallow bowls, topped with freshly ground black pepper, with the crisp arugula and pear salad alongside.