This is a delicious autumn or winter warmer with pork sausage, Porcini mushrooms, and heavy cream. It's traditionally served with short dried pasta that holds sauce well, like strozzapreti (shown here), trecce, or rigatoni.
Pasta alla Norcina is named for Norcia, a town near Perugia in Umbria, in central Italy. Norcia is renowned for its pork butchery. In fact, throughout Italy the word norcineria refers to master pork butchers and their shops.