Porcini Trumpets with White Wine Truffle Sauce
INGREDIENTS
MAKES FOUR SERVINGS
- 1/4 cup unsalted butter
-
2 tablespoons extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 2 teaspoons rosemary leaves
- 1 1/2 cups white wine
- 1-pound Sfoglini Porcini Trumpets
- 1/2 teaspoon kosher salt
- 1 small jar truffle sauce (about 2 ounces)
- 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
DIRECTIONS
In a Dutch oven or large sauté pan, combine the butter and olive oil over medium low heat. Let the butter melt, and as it begins to foam, add in the sliced garlic. Stir to coat the garlic in the fat, and sweat the garlic, without caramelizing, about 10 minutes until soft and translucent. Stir occasionally to prevent browning.
Once the garlic is soft, stir in the rosemary. Cook until fragrant, just a minute or two, then bring the heat up to medium. Pour in the white wine, and bring up to a simmer, scraping down the sides of the pan to collect any garlicky fat that has collected. Reduce the wine by half, about 10 minutes.
Bring a pot of salted water to a boil. Cook the Porcini Trumpets to al dente, according to the package instructions, reserving 1/3 cup of pasta water before straining.
Season the white wine sauce with the salt, then stir in the truffle sauce. Add the pasta, along with the pasta water, and fold the pasta until the sauce is thick, about 2 minutes. While stirring, sprinkle in the parmesan, to create a silky sauce.
Serve with more parmesan for sprinkling!
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Chef's Note: This pasta dish is simple but yields a luxuriously silky sauce. Add fresh sage, oregano or thyme for a deeper herby flavor, or even dry-fried mushrooms to amp up the rich umami notes of the pasta and truffle sauce.
Pasta Swaps: This recipe would also work well with Semolina Trumpets, Semolina Radiators, or Vesuvio.