Sausage, Mushroom & Truffle Sauce With Fresh Orecchiette

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your sausage meat (remove the paper if required!) to the pan with a pinch of salt and cook for 2-3 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, add your fresh orecchiette to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving a cup of the starchy pasta water

Once the sausage is browned, crumble in your white cup mushrooms using your hands and cook for a further 2-3 min or until beginning to soften

Peel and chop (or grate) your garlic

Reduce the heat to medium-high and add the chopped garlic to the sausage and cook for 1 min or until fragrant

Once fragrant, add your double cream and chicken stock mix and cook for 1-2 min or until the sauce starts to thicken and the sausage is cooked through (no pink meat!)

Wash your salad, then pat it dry with kitchen paper

Once the sauce has thickened, add the drained orecchiette and 75ml [100ml] [150ml] reserved pasta water to the pan with a pinch of salt and a generous grind of black pepper

Give everything a good mix up until the pasta is coated in the sauce – this is your sausage & mushroom sauce with fresh orecchiette