Name: Pasta alla norcina with sheep’s-milk ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 360 g Penne rigate; 400 g Italian pork sausage (About 4 small sausages; remove the casings.); 1 piece Yellow onion (Small, about 150 g before trimming; finely chop.); 20 ml Extra-virgin olive oil; 60 ml White wine; 200 g Sheep’s-milk ricotta; 30 g Parmigiano Reggiano; Salt (To taste, for the cooking water and sauce.); Black pepper (Freshly ground, to taste.); 4,000 ml Water (For boiling pasta; reserve about 250 ml before draining.)

Break the sausage into small pieces as it browns. Loosen the ricotta with warm cooking water before adding it, then keep the final toss brief so the sauce stays soft around the pasta.

Make ahead Chop the onion, remove the sausage casings and grate the Parmigiano ahead. Finish the sauce and pasta together just before serving for the creamiest texture.

By Italia Magnifica · Updated October 2026

Prep: 10 min
Cook: 20 min
Serves: 4
Difficulty: Easy

Pasta alla norcina with sheep’s-milk ricotta

Prep 10 min · Cook 20 min · Serves 4 · Difficulty Easy

Ingredients

Skip to the method

4 servings

360 g12½ oz
Penne rigate
400 g14 oz
Italian pork sausageAbout 4 small sausages; remove the casings.About 4 small sausages; remove the casings.
1 piece1 piece
Yellow onionSmall, about 150 g before trimming; finely chop.Small, about 5½ oz before trimming; finely chop.
20 ml1¼ tbsp
Extra-virgin olive oil
60 ml¼ cup
White wine
200 g7 oz
Sheep’s-milk ricotta
30 g1 oz
Parmigiano Reggiano
SaltTo taste, for the cooking water and sauce.To taste, for the cooking water and sauce.
Black pepperFreshly ground, to taste.Freshly ground, to taste.
4,000 ml17 cups
WaterFor boiling pasta; reserve about 250 ml before draining.For boiling pasta; reserve about 1 cup before draining.

Method

Bring 4000 ml water to a boil. Finely chop the onion and remove the sausage casings, breaking the meat into small pieces.Bring 17 cups water to a boil. Finely chop the onion and remove the sausage casings, breaking the meat into small pieces.
Warm the oil in a wide pan. Add the onion and cook gently for about 5 minutes, stirring, until softened and lightly golden.Warm the oil in a wide pan. Add the onion and cook gently for about 5 minutes, stirring, until softened and lightly golden.
Add the sausage and cook over medium heat for about 8 minutes, breaking it up and stirring until cooked through and browned. Add the wine and let it bubble for about 2 minutes, until most of the liquid has evaporated.Add the sausage and cook over medium heat for about 8 minutes, breaking it up and stirring until cooked through and browned. Add the wine and let it bubble for about 2 minutes, until most of the liquid has evaporated.
Meanwhile, salt the boiling water and cook the penne until just short of al dente, following the package timing. Reserve about 250 ml cooking water. Stir about 60 ml of it into the ricotta in a small bowl until soft and creamy.Meanwhile, salt the boiling water and cook the penne until just short of al dente, following the package timing. Reserve about 1 cup cooking water. Stir about ¼ cup of it into the ricotta in a small bowl until soft and creamy.
Stir the loosened ricotta into the sausage. Add the drained penne and toss for about 2 minutes, until al dente and coated, adding a little more reserved water if needed. Finish with the Parmigiano and black pepper, taste for salt and serve.Stir the loosened ricotta into the sausage. Add the drained penne and toss for about 2 minutes, until al dente and coated, adding a little more reserved water if needed. Finish with the Parmigiano and black pepper, taste for salt and serve.