A friend gave me truffle oil, which of course I was thrilled to have! Just a small amount of truffle oil provides so much depth of flavor to a simple mushroom pasta dish. Basil adds a bit of freshness to brighten the richness.
Guessipe
- 1/3 lb rigatoni, cooked to just al dente
- 1 TBSP butter
- 10 oz crimini mushrooms, sliced
- salt and pepper to taste
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup half and half
- 4 oz chives, chopped
- 1 TBSP truffle oil plus more to taste
- parmesan, grated
- fresh basil, chopped
Melt the butter over medium-high heat, add the mushrooms and season with salt and pepper. Cook until the mushrooms release their moisture and start to caramelize. Stir in the garlic and cook another minute.
Add the wine and stir to deglaze. Then stir in the half and half.
Add the chives, truffle oil, and cooked pasta, tossing until the pasta is warmed through. Salt and pepper to taste.
Serve topped with parmesan, basil, and an additional drizzle of truffle oil if desired.
