This truffle Parmesan sausage pasta is the kind of comforting, creamy pasta recipe that feels restaurant-worthy but is surprisingly easy to make at home. Rigatoni is coated in a rich Parmesan sauce with crispy sausage, garlic, white wine and fragrant truffle. It is indulgent, savoury and packed with flavour, making this truffle Parmesan sausage pasta perfect for an easy weeknight dinner or a cosy date night meal.
This truffle Parmesan sausage pasta combines rich Italian-inspired flavours with the comforting simplicity of a creamy sausage pasta. The combination of browned sausage, Parmesan, white wine and truffle creates a deeply savoury sauce that coats every piece of rigatoni. I love using truffle sparingly because its earthy flavour can be quite powerful. Finished with plenty of Parmesan, this is an indulgent but straightforward dinner.
If you like this recipe, try my garlic parmesan steak pasta or my truffle parmesan steak and mash!
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Ingredients
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Rigatoni - I like using rigatoni because the chunky pasta shape holds onto the creamy sauce, while the ridges and hollow centre catch pieces of sausage and Parmesan.
Olive oil - Used to cook the sausage and start building the base of the sauce. I like to use good quality extra virgin olive oil for its fruity flavour.
Sausages - These are the main source of savoury flavour and add a rich, meaty texture. Remove them from their skins so they can be broken up into small pieces.
Onion - Adds natural sweetness and depth to the sauce as it softens.
Garlic - Brings a punch of savoury flavour that works particularly well with the sausage and Parmesan.
White wine - Helps deglaze the pan and adds acidity to balance the richness of the sausage and cheese.
Chicken stock - Adds savoury depth while helping create the base of the creamy pasta sauce.
Double cream - Creates the silky, luxurious texture that makes this truffle Parmesan sausage pasta so comforting.
Parmesan - Adds saltiness, nuttiness and umami while helping thicken the sauce. I like to grate Parmesan finely so that it melts smoothly into the pasta.
Minced truffles - The star ingredient for that unmistakable earthy, aromatic truffle flavour. I add this at the end so its flavour stays as strong and fragrant as possible.
Pasta water - Don't skip this! The starchy water helps loosen the sauce and allows it to cling beautifully to the rigatoni.
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Instructions
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- Step 1: Bring a large pot of water to the boil and start to cook the rigatoni according to the packet instructions. Heat the olive oil in a large frying pan over medium-high heat. Remove the sausages from their skins and add them to the pan. Break them up with a wooden spoon and cook for around 4 to 5 minutes until browned and cooked through. Scrape the bottom of the pan as you cook to loosen any caramelised sausage bits.
- Step 2: Add the diced onion and cook for around 2-3 minutes until beginning to soften. Add the garlic and cook for another 30 seconds, stirring constantly so it doesn't burn. Pour in the white wine and stir, scraping the bottom of the pan to release all those flavourful browned bits. Let it bubble for a minute or two.
- Step 3: Pour in the chicken stock and double cream, stirring everything together. Allow the sauce to gently simmer and add a cup of pasta water to loosen it as needed. Stir the grated Parmesan into the sauce until melted and combined. Keep the heat gentle to help the cheese melt smoothly into the sauce. Turn off the heat before stirring in the minced truffles. Adding the truffle at the end helps preserve its delicate aroma and gives the truffle Parmesan sausage pasta its signature flavour.
- Step 4: Drain pasta and add the cooked rigatoni to the pan along with another splash of pasta water. Toss everything together until the pasta is completely coated in the creamy Parmesan and truffle sauce. Add more pasta water if needed until you reach a silky, glossy consistency. Serve the truffle Parmesan sausage pasta with extra freshly grated Parmesan and an optional side salad.
Hint: Take your time when browning the sausage because this is where a lot of the flavour comes from. Allow small pieces to become golden and caramelised rather than constantly stirring them. The browned bits stuck to the bottom of the pan will dissolve when you add the wine, creating extra depth in the sauce.
Substitutions
IRigatoni – Use any short pasta like penne for a similar tube-shaped pasta or fusilli for a shape that catches plenty of the creamy sauce.
Olive oil – Substitute with butter for a richer, more indulgent flavour or use another neutral cooking oil if preferred.
Sausages – Use Italian-style sausages for a herby, fennel-forward flavour or chicken sausages for a lighter option. Vegetarian sausages also work well.
Onion – Replace the chopped onion with shallots for a milder, slightly sweeter flavour or use red onion for a deeper, more robust taste.
Garlic – Use garlic paste for convenience or replace with a small amount of garlic powder if you don't have fresh garlic.
White wine – Substitute with extra chicken stock for a completely alcohol-free version or use a splash of apple cider vinegar for some acidity.
Chicken stock – Use vegetable stock for a vegetarian-friendly option or beef stock for a deeper, richer savoury flavour.
Double cream (heavy cream) – Use single cream for a slightly lighter sauce or crème fraîche for a tangier, richer finish.
Parmesan – Replace with Pecorino cheese for a saltier, sharper flavour or Grana Padano for a slightly milder, nuttier alternative.
Minced truffles – Use truffle paste for a similar earthy flavour or truffle oil for an easy alternative. Add truffle oil at the end and use sparingly because the flavour can be quite strong.
Pasta water – Use warm water if needed, although pasta water is preferable because its starch helps emulsify the sauce and makes it cling beautifully to the pasta.
Variations
Spicy Truffle Sausage Pasta - Use spicy Italian sausages or add chilli flakes while cooking the sausage. The heat cuts through the creamy Parmesan sauce beautifully, while the truffle still provides an earthy, luxurious finish.
Mushroom Truffle Parmesan Pasta - Add sliced chestnut or wild mushrooms alongside the onion and cook until golden. Their earthy flavour complements the truffle, creating an even more intensely savoury version of this truffle Parmesan sausage pasta.
Chicken Truffle Parmesan Pasta - Replace the sausage with diced chicken breast or thigh. Brown the chicken well before adding the onion, then continue with the recipe as written. This creates a lighter but still creamy and indulgent pasta dish.
Equipment
Pasta pot
Storage
This truffle Parmesan sausage pasta is best enjoyed immediately, when the sauce is silky and the rigatoni has the perfect texture. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Allow the pasta to cool before transferring it to the fridge, but avoid leaving it at room temperature for longer than necessary.
When reheating, place the pasta in a saucepan over a low to medium heat and add a splash of water, chicken stock or milk. Stir frequently until piping hot throughout. The sauce will naturally thicken as it chills, so the added liquid helps bring back its creamy consistency. You can also reheat it in the microwave, stirring halfway through and adding a little liquid if needed.
I don't recommend freezing this truffle Parmesan sausage pasta because the cream and Parmesan sauce can separate when thawed, resulting in a less smooth texture. For the best results, make it fresh whenever possible.
Top Tip
For the strongest truffle flavour, stir the minced truffle through the sauce after removing the pan from the heat. Truffle has a delicate aroma that can become less noticeable when exposed to prolonged high heat. Adding it at the end means you get a much more fragrant and distinctive truffle flavour throughout the finished pasta.
FAQ
Absolutely. Rigatoni is my favourite because it holds the creamy sauce and sausage really well, but penne, rigatoni, fusilli or tagliatelle would all work.
Yes. Truffle oil can be used if you don't have minced truffle. Add a small amount at the end, off the heat, and taste as you go because truffle oils can vary significantly in strength.
I recommend a good quality pork sausage with plenty of flavour. Italian-style sausages can also work particularly well if you want to add fennel or herb notes.
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Recipe
Truffle Parmesan Sausage Pasta
Equipment
- Deep pan
- Pasta pot
Ingredients
- 300 g rigatoni
- 1 tablespoon olive oil
- 6 sausages 400-500g
- 1 onion
- 3 cloves garlic
- 100 ml white wine
- 200 ml chicken stock
- 40 g Parmesan
- 2 teaspoons minced truffles
Instructions
- Bring a large pan of salted water to the boil and start to cook the rigatoni according to the packet instructions. Heat the olive oil in a large frying pan over medium-high heat. Remove the sausages from their skins and add them to the pan. Break them up with a wooden spoon and cook for around 4 to 5 minutes until browned and cooked through. Scrape the bottom of the pan as you cook to loosen any caramelised sausage bits.300 g rigatoni, 1 tbsp olive oil, 6 sausages
- Add the diced onion and cook for around 2 minutes until beginning to soften. Add the garlic and cook for another 30 seconds, stirring constantly so it doesn't burn. Pour in the white wine and stir, scraping the bottom of the pan to release all those flavourful browned bits. Let it bubble for a minute or two.1 onion, 3 cloves garlic, 100 ml white wine
- Pour in the chicken stock and double cream, stirring everything together. Allow the sauce to gently simmer until thickened and add a ladle of pasta water to loosen it as needed. Stir the grated Parmesan into the sauce until melted and combined. Keep the heat gentle to help the cheese melt smoothly into the sauce. Turn off the heat before stirring in the minced truffles. Adding the truffle at the end helps preserve its delicate aroma and gives the truffle Parmesan sausage pasta its signature flavour.200 ml chicken stock, 40 g Parmesan, 2 teaspoons minced truffles
- Add the cooked rigatoni to the pan along with another splash of pasta water. Toss everything together until the pasta is completely coated in the creamy Parmesan and truffle sauce. Add more pasta water if needed until you reach a silky, glossy consistency. Serve the truffle Parmesan sausage pasta with extra freshly grated Parmesan and an optional side salad.
