🍴 Ingredients (for 4 people)
350 g of pasta (preferably pappardelle or rigatoni)
300 g of fresh sausage (pork, if possible with a good spicy flavor)
200 ml of fresh cream
50 g of grated parmesan
1 tablespoon of extra virgin olive oil
1 clove of garlic
1 glass of dry white wine
Salt and pepper to taste
Truffle (optional but recommended for a touch of class)
Fresh parsley (optional, for garnish)
🥣 Preparation

1️⃣ Cook the pasta
Bring plenty of salted water to the boil and cook the pasta according to the instructions on the package (al dente).
2️⃣ Prepare the sauce
In a pan, heat the extra virgin olive oil and fry the crushed garlic clove for a couple of minutes, until golden.
Remove the garlic and add the crumbled sausage, browning it for 5-7 minutes, stirring occasionally.

Pour in the white wine and let the alcohol evaporate for a couple of minutes.
Add the fresh cream and stir until the sauce becomes creamy and well blended.
Season with salt and pepper and cook for a few more minutes.
3️⃣ Dress the pasta
Drain the pasta and transfer it to the pan with the sauce, stirring well so that the pasta is soaked in all the flavors.

Add the grated parmesan and mix again to obtain a creamy and enveloping sauce.
4️⃣ Serve
Plate the pasta, sprinkling with black pepper and, if you like, with truffle flakes for a touch of elegance.

You can garnish with chopped fresh parsley to add freshness and color.
✨ Tips
✔️ If you don’t have fresh truffle, you can use a little truffle oil for a touch of extra flavor.
✔️ If you prefer a lighter sauce, you can replace the cream with milk or meat broth.

✔️ If you like spicy, add a pinch of chili pepper while browning the sausage.

A rich and tasty dish that will make you feel all the warmth of Umbrian cuisine! 🍝😋 Are you preparing it for your next lunch?