Pasta alla Pastora Recipe from Alto Adige

Pasta alla Pastora is a hearty and flavorful dish originating from the Alto Adige region in northern Italy. This rustic recipe combines pasta with savory ingredients like sausage, peas, cream, and sometimes speck, creating a rich and satisfying meal that reflects the alpine culinary traditions of the area.

Why You’ll Love This Recipe

Pasta alla Pastora is a beautiful example of how simple ingredients can create a deeply comforting meal. The combination of creamy sauce, robust sausage, and sweet peas brings balance and depth to each bite. It is easy to prepare, highly adaptable, and perfect for cozy family dinners or casual entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta (typically short pasta like penne or rigatoni)
• Italian sausage (preferably mild)
• Speck (optional, but traditional)
• Frozen or fresh peas
• Heavy cream
• Onion
• Olive oil or butter
• Salt
• Black pepper
• Parmesan cheese (optional for serving)

Directions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
2. In a large skillet, heat olive oil or butter over medium heat.
3. Add finely chopped onion and sauté until softened and translucent.
4. Remove the sausage from its casing, crumble it into the skillet, and cook until browned.
5. If using speck, slice it into small strips and add it to the skillet to crisp slightly.
6. Add the peas and cook for a few minutes until tender.
7. Lower the heat and pour in the heavy cream, stirring to create a smooth sauce. Let it simmer gently to thicken slightly.
8. Drain the pasta and add it to the skillet, tossing to coat evenly in the sauce.
9. Season with salt and black pepper to taste.
10. Serve immediately, optionally topping with grated Parmesan cheese.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Replace speck with pancetta or bacon if unavailable.
• Use a mix of peas and mushrooms for added earthiness.
• Swap heavy cream with a lighter cream or mascarpone for a different texture.
• Add a pinch of nutmeg for a warm, aromatic flavor.
• Use gluten-free pasta to make the dish suitable for gluten-intolerant guests.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat with a splash of cream or milk to loosen the sauce. Stir until heated through. Avoid reheating at high temperatures to prevent the sauce from breaking.

FAQs

What does “alla Pastora” mean?

“Alla Pastora” translates to “shepherd-style,” reflecting the rustic, hearty nature of the dish.

Can I omit the speck?

Yes, you can leave out the speck or substitute it with pancetta or bacon for a similar flavor.

What type of pasta works best?

Short pasta like penne, rigatoni, or even fusilli holds the sauce well and is traditionally used.

Can I make this dish vegetarian?

Yes, omit the sausage and speck, and use more peas and mushrooms for a vegetarian version.

Is it necessary to use heavy cream?

Heavy cream gives the best richness, but lighter creams or mascarpone can also work.

How do I keep the cream sauce from separating?

Cook over low to medium heat and avoid bringing the sauce to a full boil.

Can I freeze Pasta alla Pastora?

It is not recommended to freeze cream-based dishes as the texture may suffer after thawing.

What can I serve with Pasta alla Pastora?

A crisp green salad or simple roasted vegetables complement this rich pasta dish well.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made in advance and gently reheated before tossing with freshly cooked pasta.

Is Parmesan cheese necessary?

It is optional but highly recommended for added depth and a savory finish.

Conclusion

Pasta alla Pastora from Alto Adige is a delicious and comforting dish that beautifully showcases the region’s rich culinary traditions. With its creamy sauce, savory sausage, and tender peas, this pasta recipe is perfect for bringing a taste of the Italian Alps to your table. Whether you follow the classic version or explore variations, this dish promises warmth and satisfaction in every bite.

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