|Tortiglioni pasta||600 |
|White wine||150 |
|Black truffle or truffle sauce|
Heat two tablespoons of olive oil in a pan, add the onion and cook for 5 minutes.
Add the crumbled sausage and cook until golden-brown, then simmer with the white wine until reduced.
Cook the pasta al dente, then sautè in the pan on high heat with the sausage.
Turn off the heat, add the cream and mix well. If it gets too thick add some cooking water.
Sprinkle some grated truffle (or add truffle sauce), freshly ground black pepper, and serve hot.