Fiori di Zucca, Norcia Style

This is a variation on Penne alla Norcina. We’ve nicknamed it “Heart Attack Pasta”. Be sure to add a glass of wine — for your heart!

We think this is even better with Rustichella d’Abruzzo’s Fiori di Zucca, pumpkin pasta.

  • 2 tablespoons extra virgin olive oil (Principe di Mascio, recommended)
  • 1 pound crumbled sweet Italian sausage meat (stuffing from 4 links)
  • 1 cup heavy cream
  • salt & pepper to taste
  • 1 pound Fiori di Zucca pasta
  • freshly grated DOP Parmiggiano-Reggiano cheese
  1. Set a large pot of water to boil. Meanwhile, prepare the sauce.
  2. Heat olive oil in a medium sautè pan over medium-high heat. Add sausage meat and cook, stirring occasionally until sausage is browned approximately 10 minutes.
  3. Add the cream, salt and pepper, and cook until the sauce has thickened, 2-3 minutes. Take the sauce off the heat.
  4. By now the water should be boiling. Add the pasta to the salted water. Cook uncovered over high heat until al dente and drain.
  5. Place the pan with the sauce back over medium heat, add the pasta to the sauce pan and toss until well coated.
  6. Serve with grated Parmagianno-Reggiano cheese on the side.