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TRUFFLE PASTA WITH FRIED SAGE

INGREDIENTS:
-1 PACKAGE LINGUINE  (FRESH IF AVAILABLE)
-6 TBSP BUTTER
-1 1/2 CUP HEAVY CREAM
-3 TBSP SALSA TARTUFATA (TRUFFLE PASTA/PATE)
-SAGE LEAVES
-GRATED PARMESAN
-VEGETABLE OIL
-SALT/PEPPER

INSTRUCTIONS:
1. Cook pasta according to package directions for al dente. 
2. While pasta is cooking, melt butter and heavy cream together in a shallow pot until boiling, reduce heat to low and let thicken about 4-5 minutes.
3. Turn off heat and stir in salsa tartufata. Salt and pepper to taste.
4. Heat a small skillet and pour in oil until it is about an inch deep.
5. Drop one leaf of sage at a time and use a fork to submerge the entire leaf under the oil. Fry for only 4-5 seconds. Remove and let drain on a paper towel. (They will crisp up as they cool)
6. Coat pasta in sauce. Top with grated parmesan and fried sage.

Side note: The KEY INGREDIENT in this dish is the salsa tartufata. it is an Italian truffle sauce made of black summer truffles and olive oil. I bought my jar off of amazon, which I would suggest doing. Otherwise you can try to find this in specialty stores but I unfortunately did not have any luck when I looked!

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