Spaghetti “alla Norcina”

Boil the spaghetti in salted water. In the meantime, heat one glass of extra virgin olive oil, one garlic clove and two peeled and minced sausages in a small pan. Remove garlic when it turns golden brown and add two tablespoons of the water used to boil the spaghetti.

When the sausages are cooked, remove from heat and set aside to cool. Add in the Black Summer Truffle Sauce, bring again to a boil, allow the flavors to meld for one minute and then remove from heat. Drain the spaghetti when they are still “al dente”, pour them into an appropriate serving dish and add the sauce.