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Conchigliette with Pork and Wild Mushroom Sugo with Black Truffle


1 pound Freshly Ground Pork (or Beef or Turkey)
2 cups Wild Mushrooms, finely diced
1/2 cup Pecorino Cheese, grated
2 large Shallots, sliced
3 cloves Garlic, chopped
2 medium Carrots, finely diced
1 stalk Celery, finely diced
2 cups Good Red Wine
1 cup Crushed Tomatoes
2" sprig Fresh Thyme
1/4 cup Italian Biancollila Ultra-Premium Extra Virgin Olive Oil*
1 TBSP White Truffle Gourmet Oil
1 pound Conchigliette, cooked
To Taste Salt and Freshly Ground Pepper

*or Chilean Favolosa Ultra-Premium Extra Virgin Olive Oil or other peppery Extra Virgin Olive Oil. 


In a large, heavy-bottomed pot, heat the Italian Biancollila Ultra-Premium Extra Virgin Olive Oil over medium-high heat. Add the pork and brown well, breaking the meat up into the smallest pieces possible - about 5 minutes.

Remove the meat to a bowl and reserve.

To the same pot, add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

Add the shallots, carrot, and celery and saute for another 2 minutes. Add the garlic and saute for 1 minute. 

Deglaze the pan and reduce by half. 

Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barley a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a few tablespoons of stock or water to the sauce if it loses too much moisture. Taste the sauce and adjust the seasoning with salt and pepper.

Add the just-drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a TBSP or so of the pasta water. Cook for 1 minute, stirring to coat the pasta. 

Portion the pasta into servings and top each with fresh-grated Pecorino cheese and a few drops of the White Truffle Gourmet Oil. Serve immediately.

Serves 6. 

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