Autumn Trofie with Pumpkin, Italian Sausage & Truffle Carpaccio

A comforting and flavourful autumn pasta dish that brings together the sweetness of roasted pumpkin, the richness of Italian sausage, and the earthy elegance of TRUFFORE’s black summer truffle carpaccio. Finished with a delicate touch of white Truffoil — a luxurious white truffle condiment — this recipe is a perfect seasonal indulgence.

Ingredients for 4 people:

• 320g Trofie pasta

• 300g roasted pumpkin purée

• 2 Italian sausages (skin removed)

• 50g TRUFFORE black summer truffle carpaccio

• 1 garlic clove

• Extra virgin olive oil

• A drizzle of TRUFFORE white Truffoil - white truffle condiment in extra virgin olive oil

• Salt, to taste

1. Prepare the Pumpkin:
   Roast pumpkin cubes with olive oil and salt until tender and caramelised. Once cooled, mash or blend into a smooth purée. (Can be made in advance.)

2. Cook the Sausage:
   In a pan, sauté the sausage (crumbled) with a little EVO olive oil and garlic clove until browned and fully cooked. Set aside.

3. Cook the Pasta:
   Bring a large pot of salted water to a boil and cook the trofie until al dente. Reserve a small cup of pasta water, then drain.

4. Combine:
   In the same pan as the sausage, add the pumpkin purée and a splash of the reserved pasta water to loosen. Remove the garlic clove and add the cooked trofie and mix gently until everything is well coated and warmed through.

5. Finish with Truffle:
   Plate the pasta and finish with a generous amount of black truffle carpaccio and a drizzle of Truffoil condiment.