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: Makes Four Appetizer Servings
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

Optional:Black Truffle Slices for garnish

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.

__________

Browse More:
Pasta Sauce Recipes
Truffle Product Recipes




Post your recipe or comment here: