Ridged Pasta With Faux “foie Gras,” Black Truffle, And Marsala Recipe

Preparation and Cooking

1. 1

   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.

2. 2

   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.

3. 3

   Add Mushrooms and Nuts

   Stir in the finely chopped mushrooms and walnuts. Cook for about 5-7 minutes, until the mushrooms are tender and any liquid has evaporated.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Finish with Truffle Oil

   Drizzle the truffle oil over the pasta and toss to combine. If using, add the shaved black truffle on top.

8. 8

   Serve

   Garnish with fresh parsley and serve immediately, pairing with a glass of 2019 wine.