For 4 people
380g of Penne De Cecco
2 Tablespoon of "Salsa tartufata Masiello" truffle paste
2 Tablespoons of cream
1 Cup of roughly chopped rocket
Parmigiano Reggiano grated
- Cook the pasta in a large pot of salted water until al dente.
- In the meantime place the salsa Tartufata and the cream in a large pan — simmer for 2 minutes.
- Drain the pasta reserving a little of the cooking water for the sauce. Toss the pasta into the sauce pan and sprinkle the rocket on top. Mix and serve with a generous sprinkle of Parmigiano Reggiano on top.