Pasta norcina-style with mushroom sauce with white truffle

25 minutes
Easy
4 people

A delicious first course with a delicate mushroom sauce with white truffle.

Ingredients

  • 400 g spaghetti alla chitarra (square-cut fresh egg spaghetti typical of the Abruzzo region)
  • 1 scallion
  • 250 g sausage
  • 200 g ricotta
  • 100 g pecorino
  • Half glass of white wine
  • 60 g Mushroom sauce with White Truffle
  • Salt to taste
  • Pepper to taste

Preparation

  1. Slowly fry the scallion in a pan with oil , add sausage and let it brown. Add wine and simmer until evaporated. Then cook for 10 minutes.
  2. Boil water and cook the spaghetti.
  3. Mix the ricotta with a spoonful of cooking water until you get a cream.
  4. Add the Mushroom sauce with White Truffle to the mix and add pecorino and pepper.
  5. Drain the spaghetti and mix them with the cream in a pan and serve.
Mushroom sauce with White Truffle

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