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Black Truffle Pasta with Meyer Lemon Cream Sauce
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 8 ounces pasta black truffle strangozzi
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 8 ounces spicy Italian sausage casings removed
- ½ cup heavy cream
- lemon zest of 1 Meyer lemon
- 2 cups kale trimmed and coarsely chopped
- ½ cup cherry tomato mixed medley
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.
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