Pasta with Truffles and Sage
Recipe - Frankston #713
Pasta with Truffles and Sage
000
Ingredients
1/2 lb FRESH handmade pasta
3 Tbs butter
2 Tbs extra virgin olive oil, divided
3 cloves garlic, minced
1/4 lb baby bella mushrooms, sliced
2 Tbs fresh sage, roughly chopped
1/2 cup Grana Padano cheese, grated
2 Tbs truffle oil
8 slices Prosciutto di Parma, very thin
Directions
- Bring a pot of salted water to a boil and cook pasta until al dente. While the pasta is cooking, melt butter in a large sauté pan. Add the olive oil and the garlic and cook for 1 minutes. Add the mushrooms and cook over low heat until golden. Add the sage and turn off the heat.
- Drain the pasta and reserve 1/2 cup of pasta water. Place the pasta and the reserved water in the sauté pan with the mushroom mixture. Add the cheese and truffle oil and toss to coat. Add more olive oil to adjust the consistency of the sauce.
- Divide between plates and top with torn prosciutto. Sprinkle with cracked black pepper and a drizzle of olive oil before serving. Serves 4.
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Challenge Butter, Salted - 4 Each
$6.99 was $7.49$1.75 each
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
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Directions
- Bring a pot of salted water to a boil and cook pasta until al dente. While the pasta is cooking, melt butter in a large sauté pan. Add the olive oil and the garlic and cook for 1 minutes. Add the mushrooms and cook over low heat until golden. Add the sage and turn off the heat.
- Drain the pasta and reserve 1/2 cup of pasta water. Place the pasta and the reserved water in the sauté pan with the mushroom mixture. Add the cheese and truffle oil and toss to coat. Add more olive oil to adjust the consistency of the sauce.
- Divide between plates and top with torn prosciutto. Sprinkle with cracked black pepper and a drizzle of olive oil before serving. Serves 4.