White Truffle & Rosemary Fusilli


  If you haven’t gathered by now, then yes, I admit it – I love pasta. There’s just so many different variations and versatile ingredients you can use to achieve completely different dishes. And whilst I don’t advocate eating it every day, I definitely cook at least one pasta dish a week for dinner.
            If you haven’t cooked with truffles before, then this is a great introduction to them. Truffles are actually a type of fungus that grow underground. You may have heard of pigs or dogs that are specially trained to sniff them out in forests. They are renowned to be quite expensive, but don’t be put off by this. You can buy some beautiful truffle oil from most large supermarkets for around £5 - 10 and it will last you ages.
            One of the things that go really well with truffles, are mushrooms. This recipe is a new one I conjured up the other day and the flavours work really well together. I’m not usually a huge fan of creamy, rich sauces, but I feel this one has just the right balance.

What you will need…


·         200g dried fusilli pasta
·         6 good quality pork sausages (I used M&S 97% pork)
·         2 garlic cloves
·         ½ white onion
·         2 spring onions
·         100g mushrooms
·         Fresh Rosemary
·         1 large glass of dry white wine
·         150ml double cream
·         White truffle oil
·         Freshly ground black pepper
·         (Optional) hot sauce

Method


 Heat up a large non-stick saucepan with some extra virgin olive oil (I bought some fabulous olive oil from TK Max for £9.99. It’s imported from Italy and worth £30!). Then, using a sharp knife, slice down the sausage skins and pull out the meat. Roughly tear these into bite size pieces and throw them in the pan on a medium to high heat. Finely chop the onion and garlic (I use a garlic mincer) and add these in, stirring regularly. You want to slightly golden the meat and avoid the garlic from burning. Cook for 7-8 mins.

       Get your sprig of rosemary (I picked some fresh from the garden) and chop as finely as you can until you have about 1 ½ tsp. Add this to the pan, along with the sliced mushroom. Stir continuously for 3-4 mins. You’ll find by this point there’ll be a fair bit of excess water from the mushrooms and fat from the sausages, so carefully drain as much as you can into the sink and return to the heat.
By this point the sausage will have a crumbled texture and the veg will be nicely cooked. Add the sliced spring onions in last and cook for a further minute.
Turn the heat right up and pour in the wine. You want about two thirds of it to evaporate before you turn the heat back down. I used one of those miniature bottles of wine as I didn't want to buy a whole one. If you’re trying to cut down on alcohol then this is a more sensible option.

       Once the wine has reduced, add the double cream and allow to gently simmer. At this point, start boiling the pasta (you’re looking at around 10 mins for pasta to cook so make sure the sauce is on the lowest heat possible).
Once the pasta has cooked, drain and then pour it back in its original pan for around 30 secs to get rid of excess water. Add the pasta to the sauce, which will be a lovely thick consistency at this point. Mix in well and season.
Serve the pasta on large dinner plates and add lots of fresh black cracked pepper on top. This is where the gorgeous truffle oil comes in (it smells amazing!). Add a generous amount of truffle oil on one side of the plate and serve immediately. I dripped Tapatio hot sauce all over my pasta and it was bloody marvellous, but if that’s not your thing, then it’s just as great without it.

There you have it, an extravagant sounding dish that won’t break the bank.