Spicy Sun-dried Tomato Penne Pasta
Cook Time 20 min
Prep Time 10 min
Servings 4
INGREDIENTS

500 grams penne pasta 

1/2 Jar TRUFF Black Truffle Spicy Marinara

1/2 cup heavy cream 

1/2 cup Parmesan cheese, grated 

4 tablespoons butter 

4 garlic cloves, peeled and minced 

2 shallots, peeled and sliced 

1 cup sun-dried tomatoes, sliced 

1/2 cup walnut halves or chopped walnuts 

Salt and pepper, to taste 

Fresh oregano or basil, for garnish

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BLACK TRUFFLE SPICY MARINARA (2 JARS)

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Spicy Sun-dried Tomato Penne Pasta

This 30-minute meal is big on flavour! The combination of our Black Truffle Spicy Marinara, thickened cream, and parmesan makes for a well-balanced and tasty penne pasta sauce.

 

The pasta topping is a buttery, sautéed mix of sun-dried tomatoes, walnuts, garlic, and shallots, adding pops of earthiness and savouriness that pair so well with the black truffle-infused marinara. We love serving this pasta with some toasty focaccia and gooey mozzarella. The perfect semi-homemade solution for a weekday dinner.

 

This further infusion of flavour ensures that every, topping-loaded, bite is absolutely delicious. We even doubled-down on the jalapeños, adding a smattering of fresh red and green jalapeños to the mix as well as a duo of shredded cheeses, corn, black beans, red onions, and sliced black olives.

 

Instructions:

 

  1. Fill a large pot two-thirds full with salted water and bring to the boil over high heat. Once boiling, add the penne and cook according to the instructions on the packaging for al dente. Right before draining, reserve ½ cup of the pasta water.

  2. Set the drained pasta aside and return the empty pot to the stove. Reduce heat to medium and add the spicy marinara sauce to the pot. Bring to a low simmer, stirring occasionally. Once simmering, add the thickened cream, and whisk to combine.

  3. Add the cooked pasta, reserved pasta water, and parmesan to the pot, and continuously stir until the cheese has melted and the sauce clings to the pasta. Remove the pot from the heat and set aside.

  4. Meanwhile, melt the butter in a large frying pan over medium heat. Once melted, add the garlic, shallots, sun-dried tomatoes, and walnuts to the pan. Sauté for 2-4 minutes or until the tomatoes and onions are tender. Season to taste with salt and pepper.

  5. Divide the pasta between plates or bowls and top with the sun-dried tomato mixture and fresh herbs.

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