Barilla® Collezione Orecchiette

with Black Truffle Sauce & Italian Sausage

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Ingredients 6 Servings


  • 1    box Barilla® Collezione Orecchiette          
  • 4    tablespoons extra virgin olive oil                                  
  • 1    ounce canned black truffle, chopped thin, reserve liquid
  • 1    clove garlic                                          
  • ½   pound Italian sausage, crumbled              
  • ½   cup chicken broth                                  
  • ½   cup heavy cream                                   
  • Salt and black pepper to taste                                     
  • 2    tablespoons black truffle butter                          
  • ½   cup Romano cheese, grated 
  • 2    tablespoons parsley, chopped
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  • Bring a large pot of water to a boil and cook pasta according to package directions. 
  • Meanwhile, gently simmer olive oil with garlic; add black truffle and sauté for two minutes then add sausage and brown over medium heat.

  • Stir in broth, bring to a boil then add cream and season with black pepper, bring to boil. 
  • Drain pasta and combine with sauce and reserved liquid, finish with truffle butter and remove from heat.  Add cheese and parsley before serving.


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