Creamy Tomato & Truffle Pasta
Ingredients:
- 450g Rigatoni
- 1 Chopped Shallot
- 3 tbsp. Butter
- 2 Garlic Cloves
- 115g Tomato Paste
- 150ml Double Cream
- 50g Freshly Grated Parmesan
Directions:
- In a large pan, melt the butter. Add shallot and garlic and cook, stirring frequently, until softened, 5-6 minutes.
- Once softened add tomato paste and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken at this point take sauce off the heat.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- Return sauce to medium heat and add some pasta water and double cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding a little more pasta water, if the sauce is looking dry.
- Sprinkle with Truffle Guys Signature Truffle Dust and serve immediately.
Top with more Parmesan if you wish.A delicious creamy tomato pasta with a Truffle twist!
- 450g Rigatoni
- 1 Chopped Shallot
- 3 tbsp. Butter
- 2 Garlic Cloves
- 115g Tomato Paste
- 150ml Double Cream
- 50g Freshly Grated Parmesan
- In a large pan, melt the butter. Add shallot and garlic and cook, stirring frequently, until softened, 5-6 minutes.
- Once softened add tomato paste and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken at this point take sauce off the heat.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- Return sauce to medium heat and add some pasta water and double cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding a little more pasta water, if the sauce is looking dry.
- Sprinkle with Truffle Guys Signature Truffle Dust and serve immediately.
- Top with more Parmesan if you wish.
