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Orecchiette with Pork Sausage & Truffle Sauce

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Orecchiette with Pork Sausage & Truffle Sauce

Orecchiette with Pork Sausage & Truffle Sauce is a rich and comforting pasta dish that highlights the earthy depth of Geofoods Truffle Sauce, alongside the savoury richness of pork sausage.
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Ingredients
  

  • 500g SIMON JOHNSON Orecchiette Pasta
  • PONS Extra Virgin Olive Oil
  • 6 pork sausages, casings removed
  • Tasman Sea Salt
  • 50g Geofoods Truffle Sauce 5%
  • 3 sprigs fresh parsley, finely chopped
  • 75g Cravero Parmigiano Reggiano, grated (plus extra for serving)
  • Optional, freshly ground black pepper, to taste

Instructions
 

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook the orecchiette according to the packet instructions until al dente. Reserve ½ cup of pasta water before draining.
  • Brown the sausage: While the pasta is cooking, add some extra virgin olive oil in a pan over medium heat. Add the sausage meat, breaking it into bite-sized pieces. Cook until browned and crispy, about 5–7 minutes.
  • Remove pan from heat and add the truffle sauce, mix well allowing the flavours to combine.
  • Add the drained orecchiette to the pan along with a few tablespoons of reserved pasta water. Toss everything together, ensuring the sauce coats the pasta evenly. Stir in Cravero Parmigiano Reggiano and fresh parsley, season to taste with sea salt and black pepper.
  • Plate the pasta and finish with an extra drizzle of PONS EVOO and more Parmigiano Reggiano on top prior to serving.

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