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Umbrian pasta with pork and truffle sauce

Umbrian pasta with pork and truffle sauce

2 teaspoons olive oil

1/2 pound ground pork

1/2 pound mild Italian sausage,

casings removed, crumbled

1 red onion, chopped

1 can (14 1/2 ounces) chicken broth

1 tablespoon truffle paste or 1/2

cup dried porcini mushrooms,

soaked 30 minutes, chopped

1 cup whipping cream or half-and-

half

1/2 teaspoon salt

1/4 teaspoon freshly ground

pepper

1 package (16 ounces) strangozzi

pasta or pennette

Makes 8 servings.

Heat a large stockpot of salted water to a boil over medium-high heat. Meanwhile, heat olive oil in large skillet over medium-high heat; add pork and sausage. Cook, stirring, until just cooked through, about 5 minutes; remove to platter. Add onion; cook, stirring, until golden, about 5 minutes. Stir in broth; cook until reduced by half, about 10 minutes. Stir in truffle paste and cream. Lower heat to medium; cook until slightly thickened, about 5 minutes. Add the cooked meat to the skillet; stir in salt and pepper. Taste; add more truffle paste, if needed.

Meanwhile, add pasta to boiling water; cook according to package directions. Drain. Place in large pasta bowl; add sauce. Toss to coat.

Nutrition information per serving: 472 calories, 41 percent of calories from fat, 21 g fat, 10 g saturated fat, 71 mg cholesterol, 49 g carbohydrates, 20 g protein, 487 mg sodium, 3 g fiber.

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