*Best served with Ruffino Chianti DOCG
Taste profile: Ruffino's original wine, and one of the world's most recognized Tuscan wines. The wine is extra dry, medium-bodied and well-structured. Enjoy aromas and flavours of chestnut, leather, rye bread and red berry fruit, with spicy notes and a touch of pepper. Also goes well with wild boar ragu, grilled steak or roasted vegetables.
1 box Barilla Penne
4 tbsp EVOO
1 cup onion, chopped
½ pound mild Italian sausage, casings removed
½ cup white wine
1 oz porcini mushrooms, dry but reconstituted
1 cup heavy cream
salt and black pepper to taste
½ cup Parmigiano Reggiano cheese, grated
1 tbsp (20 leaves) Italian parsley, chopped
1 cup chicken broth
1 tsp truffle oil
Fill a medium to large pot with water and place on stove on medium-high heat.
- Sauté onion in a large frying pan for a few minutes in olive oil until translucent.
Add crumbled sausage and brown well.
Deglaze with white wine and reduce well. Add chopped mushrooms and cook for three minutes.
Add broth and reduce to half over high heat.
Stir in heavy cream, season with salt and pepper and bring to simmer.
Meanwhile, add the pasta to the boiling water and cook to al dente, drain and toss with the sauce directly in the pan.
Stir in Parmigiano Reggiano cheese, truffle oil and sprinkle with chopped parsley before serving.