This truffle rigatoni is so quick and easy to make and you get restaurant-quality flavors at home.
Click the link below for all the ingredient notes and substitution ideas.
Cook your rigatoni pasta. Meanwhile, melt butter in a skillet, add flour and saute for 2 minutes. Then throw in minced garlic and saute again for 1 minute.
Next add broth and let it cook 1 minute.
Put heavy cream in, turn down the heat and simmer 3 to 4 minutes.
Add parmesan, salt and pepper and mix until the cheese is melted.
Turn off the heat and then add truffle oil.
Add cooked pasta to this sauce and mix to coat evenly. Top it off with grated parmesan and some chopped parsley. Enjoy!
If your sauce gets too thick, add some milk or broth. If too thin, simmer it longer. More troubleshooting tips on the recipe page. Click below.
See the link below to get the full recipe.