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Short pasta in a creamy sausage and truffle sauce from Norcia in Umbria. This high protein mediterranean dish is a decadent family dinner with earthy, aromatic depth.
Cook the mezze maniche pasta in a large pot of boiling salted water until just al dente (1–2 minutes under package instructions). Reserve 1 cup pasta water before draining.
While the pasta cooks, heat 2 tbsp olive oil over medium heat in a large skillet. Add the diced onion and cook until soft and translucent, about 3–4 minutes.
Increase heat to medium-high, add sausage and break it into small pieces with a spoon. Cook, stirring, until browned and just cooked through, about 5 minutes.
Add sliced mushrooms to the skillet and sauté until the mushrooms release their moisture and are golden, about 4 minutes. Control heat to avoid burning.
Pour in the heavy cream and bring to a gentle simmer, then stir in black truffle paste and reduce heat to low. Let the sauce thicken for 3–4 minutes.
Add drained pasta to the sauce along with half the Parmesan, tossing to coat. Add reserved pasta water a little at a time until the sauce clings smoothly to the pasta.
Season with kosher salt and freshly ground black pepper. Serve immediately, topped with remaining Parmesan and an extra drizzle of truffle paste if desired.
