Ridged Pasta With Faux “foie Gras,” Black Truffle, And Marsala Recipe
Wine Paired with this Dish 2019
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Faux Foie Gras
Method
Preparation and Cooking
Cook the Pasta
Bring a large pot of salted water to a boil. Add the ridged pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Prepare the Faux Foie Gras
In a large skillet, melt the butter over medium heat. Add the chopped shallots and sauté until soft and translucent, about 3-4 minutes.
Incorporate Figs and Marsala
Add the chopped dried figs and pour in the Marsala wine. Cook for another 3-4 minutes, allowing the alcohol to evaporate and the mixture to thicken.
Add Vegetable Broth
Pour in the vegetable broth and let the mixture simmer for about 5 minutes until slightly reduced. Season with salt and black pepper to taste.
Combine with Pasta
Add the cooked pasta to the skillet, ensuring it is well coated in the sauce. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Finish with Truffle Oil
Drizzle the truffle oil over the pasta and toss to combine. If using, add the shaved black truffle on top.
Serve
Garnish with fresh parsley and serve immediately, pairing with a glass of 2019 wine.
