San Remo Reg No1 Linguine 500g
Salt and pepper, to season
2 truffles, grated (can use preserved)
1 litre chicken stock
300ml double cream
2 sprigs of fresh thyme
2 Italian pork sausages
1 tbsp olive oil
Grated Pecorino, to garnish


Recipe Details

Difficulty: 3
Preparation Time:  5 mins
Cooking Time:  15 mins
Serves: 4
Meal Occasion: Main course, Entertaining
Region: Australia


  1. Cook pasta in boiling, salted water.
  2. Heat olive oil and butter in a frying pan.
  3. Remove the casing from the sausage, crumble meat, and add to the pan. Add the thyme then sauté and break down the sausage mince for 3-5 minutes.
  4. Add stock to the pan and reduce by half. Add cream and taste to check the seasoning.
  5. Spoon pasta into the sauce.
  6. Serve with grated pecorino and grated truffle.