Truffle Cream Pasta
Looking for an irresistible plate of pasta? Try this rigatoni tossed in a delicious creamy truffle sauce with porcini mushrooms. This indulgent dish is simple, delicious, and ready in only 30mins!
Ingredients
- 300g/10.5oz Collitali Rigatoni Pasta – from Dical House
- 1 Small Onion, finely diced
- 3 Cloves Garlic, minced
- 3 Tsp Tartuflanghe Truffle Butter – from Dical House
- ½ Cup Double Cream/Heavy Cream
- 1 Jar 280g/9.9oz Brezzo Porcini Mushrooms in olive oil, roughly chopped – from Dical House
- 2 Full Tbsp Porcini Mushroom Truffle Cream – from Dical House
- 4 Tbsp Olive Oil reserved from the jar of Porcini Mushrooms
- 1/4 Cup Reserved Pasta Water
- Salt and Pepper to taste
- Parmesan Shavings for garnish
Method
- Cook pasta in a pot of salted boiling water according to package instructions. Reserve 1/4 cup water.
- In a large deep pan heat 2 tablespoons truffle oil taken from the jar of porcini mushrooms and 3 teaspoons truffle butter.
- Sauté the onion until softened then add the garlic and cook for just 1 minute, until fragrant.
- Add the truffle spread and cream and bring to a simmer for a few minutes.
- Add the porcini mushrooms. Stir through for a few minutes then add cooked pasta and toss together. As pasta absorbs the sauce, add the 1/4 cup reserved water to make the sauce creamy. Season with salt and pepper to taste and serve.
- Serve topped with parmesan shavings.
- Enjoy!