Pappardelle with Truffle Butter Sauce

Pappardelle Pasta, Truffle Butter

Dinner, Pasta, Vegetarian

Italian

Yield: 2

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Pappardelle with Truffle Butter Sauce

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Ingredients

• 4 oz grape tomatoes
• 2 garlic cloves
• 1 shallot
• 4 oz dried pappardelle pasta
• ½ cup vegetable stock
• 3 tablespoons unsalted butter
• ¼ cup Parmesan
• Pinch sea salt
• 2 tablespoons truffle oil

Preparation

Cook Vegetables:

1. Bring a pot of salted water to boil.
2. Halve the tomatoes. Peel and roughly chop garlic. Peel and thinly slice shallot.
3. In a large pan, heat a drizzle of olive oil on medium-high heat. Add tomatoes and some salt and pepper and cook until tomatoes look blistered and charred, about 5 minutes. Add chopped garlic and shallot and stir until shallots are softened, about 1-2 minutes. Turn off and set aside, keeping the vegetables in the pan.

Make Truffle Sauce:

1. In a medium size sauce pan, bring stock to a boil. Cut the butter into small cubes and add gradually to boiling stock, beating briskly with a whisk.
2. As soon as all the butter has melted, take off the heat and beat the mixture until it thickens a bit.
3. Add the truffle oil and Parmesan, and stir until the parmesan is fully incorporated. Briefly set aside.

Cook Pasta:

1. Cook pasta according to directions on package, making sure to keep it al dente because it will continue to cook when mixed with the vegetables and sauce.
2. Drain pasta noodles, reserving ½ cup of pasta water before draining.

Assemble and Serve:

1. Return to the large pan with vegetables and turn heat to medium-low. Add cooked pasta, truffle butter sauce, and a little of the reserved pasta water. Stir for about 1-2 minutes, until all the strips of pasta and vegetables are well-coated, adding more pasta water if it's looking too dry.
2. Plate into two bowls and serve.

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