Penne con Salsiccia Umbra, Tartufo Nero e Pecorino di Norcia (Italian Penne with Umbrian Sausage, Black Truffle and Pecorino di Norcia)

Penne con Salsiccia Umbra, Tartufo Nero e Pecorino di Norcia (Italian Penne with Umbrian Sausage, Black Truffle and Pecorino di Norcia)

Story of the Dish

Region: Umbria | Course: Primo Piatto | Difficulty: Medium | Serves: 4 | Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes

Umbria is one of Italy’s great inland food regions, shaped by forests, sheep farming, cured pork, legumes and truffles. Its cuisine is direct and earthy, with ingredients that reflect the landscape rather than elaborate technique for its own sake.

Norcia is closely associated with pork butchery, sausage and aged sheep’s milk cheeses. Black truffle adds another unmistakable Umbrian note, especially in dishes where its aroma is allowed to remain clean and distinct.

This recipe takes those regional elements and builds them into a contemporary pasta without turning the dish into a heavy cream sauce. Sausage is browned until deeply caramelized, deglazed with white wine, then combined with a small amount of stock and pasta water. Pecorino di Norcia provides body and salinity at the finishing stage.

Most of the truffle is added only after the pan is removed from direct heat so its aroma is protected. Penne finish directly in the pan, allowing rendered sausage fat, cheese and starch to form a glossy emulsion that clings to every ridge.

Ingredients

• 1 lb (454 g) penne rigate

• 12 oz (340 g) fresh Umbrian style pork sausage, casings removed

• 2 tbsp (30 ml) extra virgin olive oil

• 1 small shallot, finely minced

• 1 garlic clove, lightly crushed

• 1/2 cup (120 ml) dry white wine

• 1/2 cup (120 ml) low sodium chicken stock

• 2 oz (57 g) Pecorino di Norcia, finely grated

• 1 oz (28 g) Parmigiano Reggiano, finely grated

• 1 tbsp (14 g) unsalted butter

• 1 small fresh black truffle, about 1 oz (28 g), cleaned

• 1 tsp fresh thyme leaves

• 1/2 tsp freshly ground black pepper

• Kosher salt, as needed

• 1 to 1 1/2 cups (240 to 360 ml) reserved pasta water

Preparation

1. Brown the sausage: Heat a wide pan over medium high heat. Add 1 tablespoon olive oil and sausage. Break into irregular pieces and brown deeply for 6 to 8 minutes. Reserve about one quarter of the crispest pieces for plating.

2. Build the aromatic base: Reduce heat to medium. Add remaining olive oil and shallot. Cook 2 to 3 minutes, then add garlic and thyme for about 30 seconds.

3. Deglaze: Add white wine, scrape the fond and reduce by about two thirds.

4. Add stock: Pour in chicken stock and simmer 3 to 4 minutes until slightly reduced. Keep the sauce loose because pasta water and cheese will add body.

5. Prepare the truffle: Finely grate about two thirds of the truffle and reserve the rest for shaving over the finished plates. Keep covered until needed.

6. Cook the penne: Boil until about 2 minutes before al dente and reserve at least 1 1/2 cups pasta water.

7. Finish in the pan: Add penne to the sausage pan with about 1/2 cup pasta water. Toss over medium high heat for 1 to 2 minutes until glossy.

8. Finish off the heat: Add butter, Pecorino di Norcia and Parmigiano. Toss vigorously until smooth, adding small amounts of pasta water if needed.

9. Add the truffle: Fold in the grated black truffle only after the pan is off the heat.

10. Plate: Finish with reserved crispy sausage, shaved black truffle, a little Pecorino and freshly ground black pepper.

Professional Technique

Temperature management defines the dish. Sausage fat provides richness, but starch from pasta water is required to prevent greasiness. Cheese must be added away from direct high heat to prevent separation. Black truffle is even more heat sensitive and should enter only after the sauce is complete.

Chef Tips

Use fresh coarse sausage and brown it deeply. Use fresh black truffle when possible rather than relying on truffle oil. Clean the truffle gently with a brush instead of soaking it. Grate Pecorino finely. Keep the sauce slightly loose before adding cheese because it tightens quickly.

Common Mistakes

Do not overcrowd the sausage. Do not burn shallot or garlic. Do not use excessive stock. Do not add cheese over aggressive heat. Do not cook the truffle for several minutes. Do not fully cook the penne in water.

Wine Pairing

• Montefalco Rosso: Savory character and moderate tannins pair naturally with sausage and Pecorino.

• Sagrantino di Montefalco: Powerful structure works best with a richer portion and generous sausage.

• Grechetto: Fresh acidity and herbal notes complement truffle without overwhelming it.

• Orvieto Classico Superiore: Clean mineral freshness contrasts pork and cheese.

• Trebbiano Spoletino: Aromatic structure pairs particularly well with earthy black truffle.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with 2 to 3 tablespoons of water. Add fresh truffle only after reheating. Freezing is not recommended.

Chef Gianluca Deiana

Nutrition per Serving

Calories: 770 kcal • Protein: 34 g • Carbohydrates: 88 g • Fat: 31 g • Saturated Fat: 13 g • Fiber: 5 g • Sugars: 4 g • Sodium: 1,010 mg • Cholesterol: 82 mg

Chef Gianluca