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Pasta with Truffle Cream Sauce
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

8 oz. Rummo Pasta, variety of your choice

4 Tbsp. butter (1/2 stick)*

2 Tbsp. Rustico di casa Asaro Extra Virgin Olive Oil

1 Tbsp. chopped fresh sage leaves (or 1/2 tsp. ground sage)*

1/2 c. heavy cream

2 Tbsp. Borgo de' Medici White Truffle Cream*

• salt & pepper

1/4 c. shredded Grana Padano Cheese


Cook pasta in boiling, salted water according to package directions.
While pasta cooks, heat butter and oil in a large skillet; tilt skille
t to combine and coat. When mixture is hot, add sage and sauté
20 seconds; then stir in heavy cream and truffle cream. Bring sauce to
a low simmer. Season with salt and pepper to taste; add additional he
avy cream or truffle cream, if desired.
Toss pasta with sauce and serve. Garnish with shredded cheese.
*For Pasta with Pesto Sauce, delete Butter, Sage, and Truffle Cream. F
ollow step 1; for step 2, heat Extra Virgin Olive Oil in skillet, brow
n 2 Tbsp Pine Nuts and stir in 1/2 cup Il Forteto Pesto Sauce and 1/2
cup Heavy Cream to combine, then proceed to step 3.

Nutritional Information

No Nutritional Information Available


No Source Information Available