Recipe courtesy of Sam Moggio
30 min
30 min
2 servings


  • Salt
  • 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 


Fill a medium pot half full of water; add salt and bring to a boil over high heat.

In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat

Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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