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Keto Pasta alla Norcina

Keto Pasta alla Norcina

When it comes to Keto faux-pasta, the mozzarella noodles are probably my favorite. Yes, obviously it’s because they’re made of cheese. No zoodles will every be able to beat cheese for me.

But I’m not gonna lie, they’re not suitable for all types of sauces. I wouldn’t make a quattro formaggi or a carbonara pasta out of them. Even for me, that’s too much cheese.

Usually, since the noodles are from mozzarella, people pair them with tomato-based sauces. Which, again, is a loss for me, because I tend to prefer cream-based white sauces.

One of my favorite pairings with the mozzarella noodles is sauce for pasta alla Norcina. Pasta alla Noricna is said to come from Umbria, the town of Norcia (you get where the name comes from), and comes with a rich sausage-based sauce.

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Which, along with some garlic and herbs, is a perfect counterbalance to cheese if you ask me.

Sauce alla Norcina

Prep Time5 mins
Cook Time20 mins
Course: Main Course
Servings: 5 (+/-)

Equipment

  • A large non-stick pan
  • A stove

Ingredients

  • 1 lb Italian pork sausage
  • 2 cloves of garlic, finely crushed
  • 2 oz pecorino romano cheese, grated (+ more for garnishing)
  • 6 oz heavy cream
  • 1/2 cup of dry white wine
  • Olive oil
  • Italian seasoning (to taste)
  • Salt and black pepper (to taste)

Instructions

  • Heat a generous amount of olive oil in a large non-stick pan/skillet over medium heat. When the oil heats add the crushed garlic to the pan and saute for about 30-40 seconds.
  • Peel and crumble the pork sausage. Put the sausage crumbles in the pan. Add salt, black pepper, and Italian seasoning, and stir so that the seasonings are distributed evenly throughout the sausage.
  • Add the white wine to the pan and keep stirring until the wine evaporates. Lower the heat to medium-low, cover with a lid, and allow the sausage to simmer for around 7-8 minutes.
  • Take the lid off and add the cream to the pan and bring it to a gentle simmer (little bubbles). Turn the heat down to very low and simmer for an additional 5 minutes.
  • Divide the sauce into 4-6 parts and serve atop of some mozzarella pasta (or zoodles).
  • Optional: garnish with more grated cheese (be modest though, too much cheese will overpower the sausage).

Notes

You can substitute Pecorino Romano for classic Parmesan, but use 1.5 oz instead of 2.
You can substitute Italian seasoning for either just dried rosemary or a rosemary-thyme mix. 
Pasta alla Norcina sauce can last up to 3-4 days if kept in the fridge in an airtight container. Add a little extra cream when reheating it.
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