Pasta with Truffles and Sage | Recipes

Pasta with Truffles and Sage

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Pasta with Truffles and Sage

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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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1/2 lb FRESH handmade pasta

Not Available

3 Tbs butter

Challenge Butter, Salted - 4 Each

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$6.99 was $7.49$1.75 each

2 Tbs extra virgin olive oil, divided

Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce

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$9.99 was $11.49$0.59/fl oz

3 cloves garlic, minced

Not Available

1/4 lb baby bella mushrooms, sliced

Fresh Organic Baby Bella Whole Mushrooms - 8 Ounce

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$2.99$0.37/oz

2 Tbs fresh sage, roughly chopped

Not Available

1/2 cup Grana Padano cheese, grated

Not Available

2 Tbs truffle oil

Roland Oil, Black Truffle - 3.38 Fluid ounce

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$16.99$5.03/fl oz

8 slices Prosciutto di Parma, very thin

Salumi Italiani Sliced Prosciutto Italiano - 4 Ounce

Add Salumi Italiani Sliced Prosciutto Italiano to Favorites.Add Salumi Italiani Sliced Prosciutto Italiano to Favorites.

$8.99$2.25/oz

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.