Easy Truffle Pasta
If you've never cooked with truffles before, it's about dang time you tried. It's so easy to do and it's a great way to use some of that pasta and frozen veg you've stockpiled. We bought some Tartufata black truffle sauce because we wanted something other than red sauce to have with our 12 pounds of pasta. Yeah, I might have gone a little overboard by buying 12 pounds of pasta off boxed.com. I blame everyone else who went crazy stockpiling and made me think I needed 12 pounds of pasta.
Again, this recipe is seriously easy and can be adjusted with any ingredients you have in your pantry. You could easily make it gluten or dairy free too by adjusting the noodles or losing the cheese.
The first time we made this recipe, we used ground pork and peas along with the pasta and it was super tasty. This time, we used Italian sausage and some frozen veggie mixture from Trader Joe's. I loved the sweet, fresh pop the peas gave the pasta, so I would definitely recommend using them when you make this recipe (if you have them). The sweet peas paired really well with the salty meat, creamy, tangy goat cheese, and the umami flavor of the truffle.
You could really make this recipe so many different ways, but my one recommendation would be to keep it simple. You want the flavor of the truffle to shine through and you want to choose ingredients that will complement the flavor, not compete with it. I enjoyed both the Italian sausage and ground pork preparations, so you could definitely make this recipe with either. I'd also recommend keeping the vegetables simple and going for something to bring brightness to the dish - you could do broccolini, peas, corn, or a green like kale.
Check out the recipe below and don't be afraid to make it your own:
Total Time: 20 minutes
Servings: 3-4
Ingredients:
1/2 lb spaghetti or other long noodle
1 lb Italian sausage, de-cased or ground pork
2 cups vegetables of choice, frozen and thawed is fine
3 tbs Tartufata black truffle sauce
1/4 cup reserved pasta water
2 tbs garlic herb butter
Salt & pepper to taste - truffle salt is best if you have it
Optional: cheese of your choice. I opted for a garlic & herb goat cheese, but a Parmesan or peccorino would be fine as well.
Instructions:
Again, this recipe is seriously easy and can be adjusted with any ingredients you have in your pantry. You could easily make it gluten or dairy free too by adjusting the noodles or losing the cheese.
The first time we made this recipe, we used ground pork and peas along with the pasta and it was super tasty. This time, we used Italian sausage and some frozen veggie mixture from Trader Joe's. I loved the sweet, fresh pop the peas gave the pasta, so I would definitely recommend using them when you make this recipe (if you have them). The sweet peas paired really well with the salty meat, creamy, tangy goat cheese, and the umami flavor of the truffle.
You could really make this recipe so many different ways, but my one recommendation would be to keep it simple. You want the flavor of the truffle to shine through and you want to choose ingredients that will complement the flavor, not compete with it. I enjoyed both the Italian sausage and ground pork preparations, so you could definitely make this recipe with either. I'd also recommend keeping the vegetables simple and going for something to bring brightness to the dish - you could do broccolini, peas, corn, or a green like kale.
Check out the recipe below and don't be afraid to make it your own:
Total Time: 20 minutes
Servings: 3-4
Ingredients:
1/2 lb spaghetti or other long noodle
1 lb Italian sausage, de-cased or ground pork
2 cups vegetables of choice, frozen and thawed is fine
3 tbs Tartufata black truffle sauce
1/4 cup reserved pasta water
2 tbs garlic herb butter
Salt & pepper to taste - truffle salt is best if you have it
Optional: cheese of your choice. I opted for a garlic & herb goat cheese, but a Parmesan or peccorino would be fine as well.
Instructions:
- Cook pasta al dente according to the instructions on the box/bag. Reserving 1/4 cup of the pasta water.
- While the pasta is cooking, de-case your sausages and cook them through, browning the meat.
- Once the pasta is cooked & drained, add your black truffle, garlic herb butter, and reserved pasta water to the pan and stir to combine.
- Once the sauce ingredients are fully incorporated, add the noodles, vegetables, and meat, stirring to mix the ingredients on low heat. Salt and pepper to taste.
- Plate up your pasta and top with your cheese of choice.
- Enjoy!
Here's a picture of what the truffle and garlic herb butter look like in the pan together.
I added the vegetables and meat before the pasta, but I think it would be better to coat the noodles first before adding the toppings.
Some noods for you :)
The final product, obviously paired with a nice Sauvignon Blanc. No surprise there.
What do you think about pasta with truffle? Comment below!
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