Truffle Cream Pasta Sauce
Makes 4 appetizer Servings
Creamy, truffle-y and easy, this simple sauce satisfies truffle urges using affordable truffle products. We served it atop black truffle tagiolini, but you could substitute plain tagiolini, linguini or spaghetti.
INGREDIENTS
- 4 tbsp Unsalted Butter
- ¼ cup Minced Shallots
- 3 tbsp White Wine
- 1 cup Chicken Stock
- 1 cup Heavy Whipping Cream
- Black Truffle Oil to taste
- Fresh Tarragon, chopped
- Parmesan Cheese
- Salt & Pepper to Taste
DIRECTIONS
1
Melt the butter in a frying pan & add the minced shallots. Cook over low heat until the shallots soften. Increase the heat to medium, add the white wine & cook to reduce.
2
Add the cream and chicken stock to the pan. Gently simmer, stirring occasionally until thickened enough to coat the back of a spoon.
3
Toss the cooked pasta with black truffle oil to taste (we used 1 ¼ tsp -1 ½ tsp of Selezione black truffle oil, but brands vary in strength).
4
Add the oiled pasta to the sauce & toss to coat. Serve with parmesan, tarragon & (if desired) truffle slices.