Just select your desired pasta, penne, spaghetti, or fettuccini for this recipe. You need about 30-40g of dried pasta per the main course for an adult.
Bring the water to the boil, add the pasta, occasionally stir until cooked. Remember, “al dente” is the desired texture of cooked pasta, firm to the tooth but not chewy.
Drain well, add 20g of Great Southern Black Truffle Salsa (per adult serve), stir in well, season with any salt and pepper if desired, and top with parmesan cheese. Serve.
You can add the salsa to a cream base if you want, so if you after a creamy finish, per adult serve to add 50ml fresh cream to a pot and bring to the boil, add 20g of Great Southern Black Truffle Salsa, stir in off the heat and add your cooked pasta. Season and serve.