Nature’s Basket Cook-A-Thon: Linguini with Sausage meat, butter and truffle oil by Chef Sushil Dwarkanath

Bengaluru’s favorite Culinary Educator from the Department of Hotel Management, Christ University, Chef Sushil Dwarkanath shares a non vegetarian festive recipe for Christmas.

Linguini with Sausage meat, butter and truffle oil

Linguini with sausage meat butter and truffle oil


  • 200gms Spicy Italian Sausage meat
  • 1 packet Linguini
  • 2 nos Red chillies, fresh
  • 20 gms Garlic peeled
  • 100ml EVOO
  • 100gm Butter
  • 100ml Fresh cream
  • 100gm Grated parmesan cheese
  • 25gms Black pepper, crushed
  • 10ml Truffle oil
  • ½ bunch Flat leaf parsley
  • Maldon Salt to taste


  • Heat water in a pot and cook the linguini till al dente. Start to make the sauce alongside, while the pasta is cooking. This should take 12-15 min.
  • In a pan heat olive oil, add garlic, chili and sausage meat and sauté till cooked. Keep aside.
  • In the same pan, add butter, cream, parmesan, cracked pepper and salt. Loosen with pasta water and cook till cheese is melted.
  • Add the cooked linguini, sausage meat and toss to coat.
  • Plate it and garnish with chopped parsley, pepper, truffle oil and grated parmesan cheese.

Read more.

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