Recipe taken from the blog Profumi Sapori e Fantasia
Ingredients for 4 servings:
400 g big fusilli pasta
200 g of cooking cream
4 medium fresh sausages
Boscovivo truffle carpaccio to taste
50 g Parmesan cheese
40 g butter
Bring a large pot with plenty of water to the boil and add the salt.
Peel and chop the sausage. In a large pan let the butter melt and brown the sausage, then add the cream and Parmesan.
Boil the fusilli, drain them and transfer them to the pan with the sauce, mix gently and serve, add slices of truffle carpaccio to each portion to taste and enjoy this tastiness!