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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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According to history, this was one of Casanova's favorite dishes. I have made this without the truffles, but I bet it's even better with them... A good Valentine's dish. From Italian Cooking & Living, March 2002. Ingredients:
2 tablespoons extra virgin olive oil |
1/2 lb italian sausage, removed from casing, and crumbled |
1/4 lb portabella mushroom, sliced |
1/4 lb shiitake mushroom, sliced |
1/3 lb porcini mushroom, sliced |
1/2 cup beef stock |
1/2 cup freshly grated grana padano (can sub parmesan-reggiano) |
salt and pepper |
1 lb rigatoni pasta |
1 teaspoon fresh parsley, minced |
1/2 ounce black truffle, shaved |
Directions:
1. Heat oil in a skillet over medium heat.
2. Add sausage and allow to brown, stirring often, about 3 minutes.
3. Add all of the mushrooms and saute for 1 minute.
4. Deglaze pan with the beef stock, and allow to reduce for 5 minutes.
5. Stir in the grana and season with the salt and pepper.
6. Meanwhile, cook pasta until aldente in salted water.
7. Toss with the sauce, and top with shaved truffle and additional shaved cheese.
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