Truffle Mushroom & Sausage Cacio e Pepe
- 300g Pasta (Conchiglie)
- 2 The Jolly Hog sausages
- 1 large flat mushroom
- 2 cloves of garlic
- 2 dried leaves/half a tsp of sage
- Pepper, lots of
- Truffle oil
- 40g Parmesan
- 6 tbsp pasta water
Step by Step Instructions
Finely dice the garlic and mushroom. De- skin & chop the sausage. Fry up in salt, pepper, sage and truffle oil.
Boil pasta as per packet instructions.
Grate parmesan into the sausage mix. Add the pasta water, give it a little stir (should make a creamy sauce).
Drain pasta and add to the pan with extra truffle oil, salt and pepper. Serve with extra Parmesan!