Caramelle Pasta Recipe
Recipe information
Make Caramelle Pasta in just 30m. Celeriac, black truffle, marsala and foie gras sauce
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Ingredients
Pasta
Sauce
Preparation of Pasta
1. Cook the Caramelle pasta
Bring a large pot of salted water to a boil. Add the Caramelle pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
Preparation of Sauce
2. Prepare the celeriac and foie gras sauce
In a large skillet, heat the olive oil and butter over medium heat. Add the diced celeriac and sauté for about 5 minutes until softened. Add the diced foie gras and cook for another 3-4 minutes until it begins to render its fat.
3. Finish the sauce
Pour in the Marsala wine and allow it to simmer for about 3 minutes, reducing slightly. Add the shaved black truffle and season with salt and freshly ground black pepper to taste.
Combine and Serve
4. Combine pasta with sauce
Add the cooked Caramelle pasta to the sauce and toss to combine, adding a splash of reserved pasta water if necessary to create a silky sauce.
5. Plate and garnish
Serve the pasta warm, garnished with additional shaved black truffle and a drizzle of olive oil if desired.
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