Orecchiette Pasta with Parmigiano Reggiano Truffle cream & Sausage

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Orecchiette Pasta with Parmigiano Reggiano Truffle cream & Sausage

SERVE 2

 

DIRECTIONS

  1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Orecchiette pasta and cook according to the package directions.
  2. In the meantime heat 1 tablespoon olive oil in a large skillet over low-medium heat with the decomposed sausage (peal the skin off and smash) and let cook for about 15 minutes adding a sprinkle of salt and black pepper.
  3. When the pasta is ready, drain it and add it to the pan together with the Parmigiano Truffle cream and a tablespoon of cooking water.
  4. Stir everything together until the pasta becomes creamy and serve!

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  • Arianna Scutiero
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