One of Sicily’s most iconic pasta dishes, Pasta alla Norma is a testament to the region’s rich culinary heritage and how combining a few simple ingredients can result in a culinary masterpiece. Named in honour of the famous opera 'Norma' composed by Vincenzo Bellini, a local of Catania, this traditional Sicilian dish is especially delicious in the summer when eggplant are in season. Inspired by the classic Sicilian dish, Pasta alla Norma con Salsiccia combines traditional Italian aubergines, San Marzano tomatoes with savoury Umbrian sausages from our local butcher, for a hearty twist on classic Pasta alla Norma.
Located near our villa, Macelleria Il Castello is highly celebrated for their cured and fresh Umbrian pork sausages as the shop manages its own livestock, and sources high-quality meats directly from their family-run farm. Prepared following rigorous regional traditions, often hand-tied and seasoned with perfect blends of local spices, their sausages beautifully capture the rich, authentic flavors of Umbria, and made our Pasta alla Norma con Salsiccia assolutamente delizioso.
a traditional artisan butcher shop located near Assisi in Santa Maria degli Angeli
Pasta alla Norma con Salsiccia
Serves 4
1 large or 2 small eggplants, cut into 1/2-inch dice
2 Italian pork sausages, meat removed from casings
3/4 lb Fusilli Pasta
14 oz San Marzano canned tomatoes
2 tbsp tomato paste
2 cloves of garlic, finely sliced
1 small shallot, finely diced
10 leaves fresh basil
1/2 cup grated Parmigiana
2-4 tbsp extra-virgin olive oil, according to taste
Salt, black pepper, and a pinch of red pepper flakes
Heat the olive oil in a heavy bottomed saucepan over medium heat. Add the sausage meat and fry until golden brown and broken into small pieces, about 5 minutes, then remove with a slotted spoon and set aside, leaving the rendered fat in the pan. In the same skillet, fry the cubed eggplant in the leftover sausage fat, adding a little extra olive oil as required, until golden brown and tender, about 6 to 10 minutes. Remove and set aside.
Then add the sliced garlic and diced shallot to the skillet, cooking until fragrant, about 1-2 minutes. Pour in the crushed tomatoes, tomato paste, red pepper flakes, salt, and black pepper, and simmer for about 15-20 minutes. Stir the browned sausage meat and most of the fried eggplant back into the tomato sauce, and cook until well combined.
In the meantime, bring a large pot of salted water to the boil, then add the fusilli and cook until al dente. Reserve 1/2 cup of the starchy cooking water before draining. Once the pasta is ready, toss it directly into the sausage and eggplant ragù, adding a splash of pasta water to emulsify. Top with fresh torn basil and serve with a bowl of grated parmigiana.
