We once rented the ground floor of an old olive mill in the Umbrian town of Trevi. It was porcini season. It was also truffle season. The village trattoria had a pasta dish on its menu every night. The sauce was always either a porcini sauce, a truffle sauce or a truffle and porcini sauce. The pasta was a village specialty - long strands of fine square-cut pasta (similar to spaghetti ala chitarra) made from faro, the ancient grain that is mostly called spelt here in Australia. If they had made a sausage sauce, it would probably have been with the great wild boar sausages from nearby Norcia (which also have chunks of truffle in them during truffle season). Not being near Norcia, I have use some great pork and fennel sausages from Jack Sprat, our local butcher.
SPELT FETTUCCINE WITH SAUSAGE SAUCE
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