There is no chance of finding sausage or other pork products here like those produced in Norcia, which is so synonymous with high quality that butchers throughout Italy call their shops norcinerie. Freshly made sweet Italian pork sausage is a good substitute.
Penne1 medium Spanish onion, sliced very thin1/4 cup olive oil4 sweet pork sausages (1 to 1 1/2 pounds total)1 cup white wine2 cups heavy cream1 tablespoon grated black truffle or 2 tablespoons prepared truffle paste or sauce2 cups grated pecorino cheeseSalt and pepper, to tasteDirections
Boil penne in salted water until a little firmer than al dente and drain.
In a pan large enough to hold all of the cooked pasta, slowly cook the onion in the olive oil over low heat, stirring, for 15 minutes or until the onion is soft, translucent and slightly golden.
Remove the meat from the sausage casings, crumble into small pieces, and add to onion and oil. Turn heat up slightly. Cook, stirring, until meat is almost completely cooked through.
Add white wine, turn up heat to medium and cook until wine boils off.
Add cream and turn heat up to medium-high. Cook down cream for a few minutes, until it starts to thicken. Add cooked penne and combine.
Pour penne and sauce into a bowl. Add grated truffle and toss with 1/4 to 1/2 cup grated pecorino cheese. Check and correct salt and pepper. Serve, providing additional grated pecorino cheese on the side
Via Mariano Pallottini