Ingredients (serves 4)
- 400 g Orecchiette
- 200 g di Zucchine e 200 g Salsiccia fresca
- 70 g Minced Black Summer Truffle
- 50 g fresh black summer truffle
- 20 g parmesan cheese
- Parsley to taste
Preparation
Bring a large pot of water to a boil.
Meanwhile, in a nonstick pan, sauté a clove of garlic in a drizzle of olive oil for a few minutes.
Then add the sausage and zucchini and cook for 5 minutes, seasoning the sauce with a little parsley.
Once the sausage is cooked through, turn off the heat and remove the garlic clove with a fork; add the minced black summer truffle to the mixture and stir gently.
Once the pasta is cooked, drain it and pour it into the pan. For a creamy sauce, add the Parmesan cheese and half a ladle of the pasta cooking water, stirring over high heat.
Your dish is ready to serve, but don't forget to garnish with flakes of fresh black summer truffle.
