Truffle Cream Pasta Sauce

Truffle Cream Pasta Sauce

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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.

Truffle Cream Pasta Sauce
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.

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