Penne con Tartufo e Salsiccia
Penne in truffle and sausage sauce
Serves 4
400g penne
20g truffle paste
200g fresh Italian sausage
20ml white wine
100ml double cream
20ml extra virgin olive oil
50g onion
50g grated Grana Padano cheese
Sea salt and pepper
Cut the onion in half and with the tip of the knife slice it horizontally. Proceed by chopping it vertically.
Next, heat a non-stick pot and fry the chopped onions until golden. Slice the fresh sausage into small pieces and add it to
the onions.
Fry for 5 minutes, turning the sliced sausages on both sides, until cooked. Add 20ml of white wine and let it evaporate.
Add the truffle paste, mix well for 1 minute and pour the cream over it. Add a pinch of salt and cook for a further 2 to 3 minutes.
In the meantime, bring a pot of water to the boil and add 2 extra tablespoons of salt.
Add the pasta and cook according to the directions on the packet, ensuring it is cooked al dente (firm but not hard).
When ready, mix with the sauce, add half of the Grana Padano and some fresh pepper and stir well.
Divide into 4 plates, sprinkle with the remaining Grana Padano and serve.