Ingredients
14 oz (400g) Penne pasta
4 Italian sausages, (around 350g/12oz)
1 white onion, finely chopped
½ cup (125ml) white wine (we used Pinot Grigio)
1 and 1/2 cups (340g) heavy (double) cream
truffle paste or truffle oil, to taste (see notes)
Pecorino Romano
salt

Instructions
Bring a large pot of water to a boil and salt it well. Finely chop the onion.
Heat a large pan on a medium heat. Remove the sausages from their casing and brown in the pan for 2-3 minutes breaking them with the side of a wooden spoon,
Once browned, add the finely chopped onion and saute with the sausage until caramelised, about 7-8 minutes. Do this on a medium heat, the onion should go soft and translucent then start to turn golden but don’t let it burn.
When the onion is done add your pasta to the boiling water and cook until al dente.
Next, add the white wine to the pan to deglaze. Scrape all the brown bits from the bottom of the pan using a wooden spoon. Let the wine reduce by half.
Once reduced, add the cream and bring to a gentle simmer until the pasta is ready.
Just before adding the pasta stir the truffle paste or oil into the creamy sauce. We recommend adding a little at a time and taste, it shouldn’t be overpowering.
Add a grating of Pecorino cheese then add the pasta and toss to coat in the sauce.
Serve in bowls topped with more grated Pecorino cheese.