Ingredients
Scale
- 1 pound sweet Italian sausage (remove casing)
- 1 pound linguine
- 8 Tbsp. (4 oz.) White Truffle Butter
- 25 – 30 fresh sage leaves
- 1 – 1 1/2 cups freshly grated Parmesan
- Salt and pepper to taste
Instructions
- In a skillet, over medium heat, fry the loose sausage until fully cooked and browned, about 10 minutes.
- Remove from heat and set aside.
- In a large pot of salted boiling water, cook the pasta according to package directions.
- In the meantime, melt the truffle butter over medium heat with the sage leaves.
- Cook until the sage begins to sizzle, about 3 minutes.
- When the pasta is finished, reserve 1 cup of pasta water then drain the linguine in a colander.
- Toss the cooked pasta with the sausage, sage, truffle butter and 1 cup Parmesan. (Add pasta water to create a saucier dish, if you’d like.).
- Add salt, freshly ground black pepper and a sprinkling more of Parmesan.
- Serve warm.