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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