Black Truffle Pasta with Meyer Lemon Cream Sauce

Name: Black Truffle Pasta with Meyer Lemon Cream Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces black truffle strangozzi pasta; 2 tablespoons olive oil; 2 cloves garlic; 8 ounces spicy Italian sausage; ½ cup heavy cream; Zest of 1 Meyer lemon; 2 cups kale; ½ cup mixed medley cherry tomatoes

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course

Black Truffle Pasta with Meyer Lemon Cream Sauce

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

8 ounces black truffle strangozzi pasta
2 tablespoons olive oil
2 cloves garlic minced
8 ounces spicy Italian sausage casings removed
½ cup heavy cream
Zest of 1 Meyer lemon
2 cups kale trimmed and coarsely chopped
½ cup mixed medley cherry tomatoes

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Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add sausage and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks. Add heavy cream, Meyer lemon zest and reserved pasta water; simmer until reduced by half, about 7 minutes. Add kale and toss until wilted, about 1-2 minutes. Remove from heat.
Stir in pasta and cherry tomatoes.
Serve immediately.