Pasta with Truffle Cream Sauce
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 skillet
to combine and coa
t. 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 add
itional heavy 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.
Follow step 1; for st
ep 2, heat Extra Virgin Olive Oil in skillet, brown 2 Tbsp Pine Nuts and stir in 1/2 cup I
l Forteto Pesto Sauce and 1/2 cup Heavy Cream to
combine, then proceed to step 3.
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