| 1 box | BARILLA Gemelli |
| 2 tablespoons | extra virgin olive oil |
| 1 clove | garlic |
| 1 pound | Italian sausage, crumbled |
| 1/2 cup | white wine |
| 4 tablespoons | black truffle, thinly chopped |
| 1 cup | vegetable stock |
| 1/2 cup | Pecorino dolce cheese, grated |
| 1 tablespoon | fresh parsley, chopped |
BRING a large pot of water to a boil.
HEAT the oil in a large skillet. Add chopped garlic and sauté until slightly yellow.
ADD crumbled sausage and brown well.
DEGLAZE the pan with wine and continue cooking until liquid is reduced.
ADD the vegetable stock and simmer for 10 minutes.
Meanwhile, COOK the Gemelli according to the package directions. Drain and toss with the sauce and black truffles in the skillet.
STIR in grated cheese and fresh parsley before serving.