Orecchiette con Salsiccia e Funghi Recipe
Little ear pasta with mushrooms, sausage & mascarpone truffle sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot of salted boiling water, cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
Sauté the Sausage
In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Make the Sauce
Lower the heat, then add the mascarpone cheese and truffle oil to the skillet. Stir until the cheese is melted and the mixture is creamy. If the sauce is too thick, add a splash of pasta water to reach desired consistency.
Combine Pasta and Sauce
Add the cooked orecchiette to the skillet and toss until the pasta is evenly coated with the sauce. Season with salt and black pepper to taste.
Garnish and Serve
Serve the pasta hot, garnished with chopped fresh parsley.
