Ingredients

• 1 pkt Zafarelli Linguine
• 1 tbsp olive oil
• 1 tbsp butter
• 2 Italian pork sausages
• 2 sprigs of fresh thyme
• 1 litre chicken stock
• 300ml double cream
• Salt and pepper, to season
• Grated Pecorino, to garnish
• 2 truffles, grated (optional)

Method

1. Cook pasta as per packet directions.
2. Heat olive oil and butter in a frying pan.
3. Remove the casing from the sausage, crumble meat, and add to the pan. Add the thyme then sauté and break down the sausage mince for 3-5 minutes.
4. Add stock to the pan and reduce by half. Add cream and salt and pepper to taste.
5. Spoon pasta into the sauce.
6. Serve with grated pecorino and grated truffle.

Preperation Time