2 tablespoons olive oil
1 tablespoon minced sweet onion
1 teaspoon minced garlic
4 large leaves fresh basil, julienned
3 ounces chicken stock
4 plum tomatoes, chopped
Freshly ground white pepper
2 links sweet Italian sausage, roasted and sliced thin on an angle
1 cup lightly chopped baby spinach leaves
6 ounces fresh pappardelle pasta (approximately 16 ribbons)
1 1/2 tablespoons grated Parmigiano-Reggiano
1 tablespoon sweet butter
1/2 teaspoon white truffle-infused olive oil
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