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Pasta with Truffle Cream Sauce



Quick and easy


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 skillet 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 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 step 2, heat Extra Virgin Olive Oil in skillet, brown 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

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