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.

Cook the Pasta

In a large skillet, melt the butter over medium heat. Add the chopped shallots and sauté until soft and translucent, about 3-4 minutes.

Prepare the Faux Foie Gras

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

Add Mushrooms and Nuts

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.

Incorporate Figs and Marsala

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.

Add Vegetable Broth

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.

Combine with Pasta

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

Finish with Truffle Oil

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

Serve

Ridged pasta (e.g., rigatoni or penne)

Unsalted butter

Shallots, finely chopped

Mushrooms (e.g., cremini or shiitake), finely chopped

Walnuts, finely chopped

Dried figs, chopped

Marsala wine

Vegetable broth

Truffle oil

Black truffle, shaved (optional)

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Ridged pasta with faux “foie gras,” black truffle, and Marsala

Make Ridged Pasta With Faux “foie Gras,” Black Truffle, And Marsala Recipe in just 30m. Wine Paired with this Dish 2019

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

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