FROM MAURO QUERIO
CHEF | MANGIABEVI
Ingredients
- ½ pound plain Italian sausage, crumbled
- Rosemary, to taste
- ½ cup of minced shallot
- ½ cup white wine
- 1 pint heavy cream
- 3 tablespoons shaved black truffle
- ¼ cup white truffle oil
- Salt and white pepper, to taste
- Handful of Parmigiano-Reggiano
- 1 tablespoon chopped flat-leaf parsley
Preparation
METHOD:
Sauté crumbled sausage until brown with rosemary. Add shallot, and sauté until lightly translucent. Add white wine to deglaze. Add heavy cream and bring to simmer for 5 minutes. Add black truffle and season accordingly with salt and pepper. Reduce 15 to 20 minutes until it coats the back of a spoon. Add truffle oil. If using immediately, toss in pasta, with Parmigiano and parsley. If using later, cool in ice bath and refrigerate.
