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Pasta with Truffle Butter and Andouillete Sausage

by Araceli Barrera

This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you enjoy this recipe! Let us know how yours turned out in the comments and don't forget to share with your friends!



2tbs Olive Oil

2 Andouillete Sausage 

2 Cloves of Garlic, Minced

4oz Truffle Butter (Or you can use 1/2c Butter and add Truffle Oil)

Pasta (with 1/4c reserved pasta water)

Salt & Black Pepper

1/2c Freshly Grated Parmigiano-Reggiano



-In large skillet heat Olive Oil over Med-High, and add Andouillete Sausage and cook until brown 8-10min.

 -While Sausage browns, cook Pasta to al dente and reserve 1/4c Pasta Water. 

-When Sausage is brown, take out of pan and drain. In same pan add Garlic and sautee, then add the Butter, once it foams add the Pasta Water and whisk to emulsify add Salt to taste.  

-Add the Sausage back to the pan, then Toss the Pasta in Butter, add Cheese, and Pepper. Plate with added Freshly Shaved Truffles. Mangia! 

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