Pasta With Sausages And Cream

I am submitting this recipe for Pasta With Sausages And Cream to Presto Pasta Nights, which is being hosted this week by HoneyB, The Life and Loves of Grumpy’s Honeybunch.

Today’s inspirational recipe from Lavender and Lime ♥ Pasta With Sausages And Cream ♥ #LavenderAndLime Click To Tweet

Once again I have turned to my copy of The Geometry of Pasta for a recipe. I chose this recipe for pasta with sausages and cream as last year Dave and I spent our annual holiday in Assisi, in the Umbria region of Italy. It was here that we indulged in truffles, ate a lot of ice cream, and walked through the old walled cities. This recipe, found across Umbria, should in theory be made with the famous sausage from Norcia – so famous that the word Norcina has become synonymous with sausage. Unfortunately, we don’t get this typical sausage here so I chose a pork sausage with Parmesan and pancetta in it as these are both Italian ingredients. According to the book, tortiglioni has pronounced grooves that are slightly slanted, wrapping around the tubular pasta in a multiple helix. This is a great bowl of comfort that I would make again, experimenting with different types of sausage.

Pasta With Sausages And Cream
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Tortiglioni Alla Norcina | Pasta With Sausages And Cream

Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: Adapted From The Geometry Of Pasta page 272


  • 200 g tortiglioni
  • 15 mls olive oil
  • 250 g sausages, skins removed
  • 1 small onion, peeled, cut in half and sliced
  • 1.25 mls dried chilli flakes
  • 100 mls white wine
  • 125 mls cream
  • grated Pecorino Romana for serving


  • while the pasta is boiling heat the olive oil in a large pan
  • fry the sausage and the onions until the sausage is partially browned
  • stir occasionally to break up the sausage
  • add the chilli, closely followed by the wine
  • reduce by half and then add the cream
  • leave the sauce to thicken
  • drain your pasta when al dente and add to the sauce
  • cook together until the cream is thick enough to coat the pasta
  • serve with plenty of black pepper and the grated cheese

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