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Pasta alla Norcina with Griffin

Pasta alla Norcina with Griffin

Pasta alla Norcina with Griffin

Difficulty level: Easy  


    • 8 ounces of pasta (rigatoni is preferred)
    • 1 tbsp of olive oil
    • 1 lb Italian Sausage, casings removed
    • 1 onion diced
    • 1 pinch red pepper flakes
    • 2 cloves garlic, chopped
    • 1 tbsp fresh rosemary, chopped
    • 1/4 tsp ground nutmeg
    • 1/2 cup white wine (or chicken broth)
    • 1 cup heavy cream
    • 1/4 cup Sweet Grass Dairy Griffin, grated
    • black pepper to taste 


  1. Start cooking the pasta as directed on the package.
  2. Meanwhile, heat the oil in a large pan over medium heat, add the sausage and cook, breaking it apart as it cooks.
  3. Add the onion to the sausage and cook until tender.
  4. Add the garlic, red pepper flakes, rosemary, and nutmeg and cook until fragrant, about a minute.
  5. Add the wine (or chicken broth) and deglaze the pan by scraping up any brown bits off the bottom of the pan as the broth sizzles.
  6. Add the cream, mix and simmer for a minute.
  7. Turn off heat, mix in the Griffin and let it melt before seasoning with pepper to taste.
  8. Add the cooked pasta to the sauce and enjoy! 


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