Strozzapreti Alla Norcina (or Gf Fusilli) Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse kosher salt. Add strozzapreti (or GF fusilli) and cook until al dente according to package instructions (usually 8–10 minutes for fresh strozzapreti, 9–11 for dried; follow GF package if using gluten-free). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While pasta cooks, heat a large wide sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the housemade truffle sausage (casings removed) broken up with a spoon. Cook, stirring and breaking into bite-sized pieces, until browned and cooked through, about 6–8 minutes. Remove browned sausage with a slotted spoon to a bowl and set aside, leaving rendered fat in the pan.

Add the sliced mushrooms to the hot pan with the sausage fat. Cook undisturbed 2–3 minutes, then stir and continue cooking until mushrooms are golden and any liquid evaporates, about 4–6 minutes total. Season lightly with salt and crushed red pepper flakes. Remove mushrooms to the bowl with sausage and set aside.

Reduce heat to medium. If the pan is dry, add a teaspoon olive oil. Add minced shallots and sauté until translucent, 1½–2 minutes. Add minced garlic and cook 30 seconds until fragrant, careful not to brown.

Pour in 1 cup dry white wine to deglaze, scraping any browned bits from the bottom of the pan with a wooden spoon. Simmer until the wine reduces by about half, approximately 3–4 minutes.

Lower heat to medium-low and pour in 1 cup heavy cream, stirring to combine with the reduced wine and aromatics. Allow cream to come to a gentle simmer (do not boil) and reduce slightly, about 3–4 minutes.

Stir in 2 tablespoons mascarpone and 1 cup grated Parmigiano-Reggiano until melted and smooth. Add the cooked sausage and mushrooms back to the pan and stir to incorporate. If the sauce appears too thick, add reserved pasta cooking water, 2–3 tablespoons at a time, until you reach a silky coating consistency (you may not need the full cup).

Season the sauce with 1 teaspoon black truffle paste or a drizzle of truffle oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon fine sea salt. Taste and adjust seasoning.

Add the drained pasta directly to the pan with the truffle cream sauce. Toss gently over low heat for 1–2 minutes until the pasta is evenly coated and the sauce clings to the pasta. If needed, add another tablespoon or two of reserved pasta water to loosen the sauce.

Turn off the heat and fold in 2 tablespoons chopped parsley. Plate portions (see servings) and finish each with an extra sprinkle of Parmigiano-Reggiano and, if using, a few shavings of fresh black truffle and an additional light drizzle of truffle oil to taste.