Description
A rich and indulgent pasta dish from Umbria, Italy, featuring creamy sausage sauce infused with truffle essence for an earthy, luxurious flavor.
Ingredients
Scale
For the Crust:
- 1 lb (450g) fresh or dried pasta (such as strozzapreti or fettuccine)
- 1 lb (450g) Italian pork sausage, casings removed
- 1 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp truffle essence or truffle oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Extra grated cheese for serving
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it into small pieces with a spoon, and cook until browned and cooked through, about 8-10 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Stir in the grated Pecorino Romano cheese until melted and the sauce is smooth. Add truffle essence and season with salt and pepper to taste.
- Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve immediately, garnished with fresh parsley and extra grated cheese.
Notes
You can customize the seasonings to taste.