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Black Truffle Rigatoni with Mushrooms & Kale
A comforting fall dish with fresh kale, mushrooms, in a creamy truffle sauce.
Ingredients
8 ounces rigatoni
1 tablespoon olive oil
4 ounces cremini mushrooms, sliced
1 cup Tuscan kale, stems removed and leaves thinly sliced
1 tablespoon unsalted butter
1 clove garlic, finely minced
1/2 cup heavy cream
1/2 jar Sabatino Black Truffle Sauce, about 1.6 ounces
1/4 cup finely grated Parmesan cheese, plus more for serving
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup reserved pasta water
1 tablespoon olive oil
4 ounces cremini mushrooms, sliced
1 cup Tuscan kale, stems removed and leaves thinly sliced
1 tablespoon unsalted butter
1 clove garlic, finely minced
1/2 cup heavy cream
1/2 jar Sabatino Black Truffle Sauce, about 1.6 ounces
1/4 cup finely grated Parmesan cheese, plus more for serving
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup reserved pasta water
Method
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
- Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until browned and tender.
- Add the kale and cook for 1–2 minutes, until wilted. Transfer the mushrooms and kale to a plate.
- Reduce the heat to medium-low and add the butter to the same skillet.
- Add the garlic and cook for 30 seconds, until fragrant. Do not let it brown.
- Add the heavy cream and bring to a gentle simmer. Cook for 2 minutes.
- Stir in the Sabatino Black Truffle Sauce and Parmesan cheese. Cook for 1–2 minutes, stirring until smooth.
- Return the mushrooms and kale to the skillet.
- Add the drained rigatoni and toss until evenly coated.
- Add the reserved pasta water a little at a time, tossing until the sauce is smooth and coats the pasta.
- Stir in the lemon zest.
- Season with salt and freshly ground black pepper.
- Divide between two bowls and finish with additional Parmesan and freshly ground black pepper
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