Readily known for their luxury hot sauce with a unique blend of black truffles and spice, TRUFF officially launch their highly anticipated pasta sauces. Building on that distinct flavour profile, and expanding product categories here in Aus, pasta sauces are the next welcomed rendition in how to best elevate your at home cooking with TRUFF.
A mouth-watering recipe of ripe tomatoes, delicate herbs, black truffle, and red chilli peppers, TRUFF pasta sauce will be available in two popular varieties: Pomodoro and Arrabiata. Simmered to perfection, allowing each ingredient to infuse and flourish, it’s worth noting these stir-in sauces were designed for versatile use, in your favourite pasta or as a premium pizza base.
The Arrabiata is bold and fiery; a smooth finish on the palate made slightly creamy with the inclusion of authentic truffle oil. A vibrant sauce that will leave you craving more thanks to the savoury undertones of truffle. Alternatively, the Pomodoro comes across a little more mild, less immediate heat and more of the long-lasting spice. Drawing on the sweeter notes picked up across the existing hot sauce range, Pomodoro is the pick for you if you’re known to break a sweat.
In line with the existing portfolio of hot sauces, the pasta sauces too are vegan, gluten free, and non-GMO friendly. A perfect addition to any wood-fired pizza, fresh-made fettuccine, or eggplant parmi. Time to get creative in the kitchen with a 2-pack of the Pomodoro or Arrabiata available for $54.95 RRP or purchase a combo pack to receive one of each flavour for the same retail price.
TRUFF products have a tendency to be snatched up quickly, so get in quick and live the TRUFF hype. TRUFF pasta sauce is also available at David Jones, select grocers, select butchers, and specialty food stores.
Try these recipes:
Classic Chicken Parm Cutlets
Everyone is a fan of chicken parm! This recipe follows the classic preparation to a ’T’~ breaded and pan-fried chicken cutlets, topped with our very own truffle-infused Pomodoro sauce, mozzarella and parmesan. Baked until melty, bubbly and oh so delicious.
Feel free to serve these classic cutlets over your favorite noodle (we prefer the traditional spaghetti, but any noodle is a good noodle), Or, stuffed into a crusty Italian long roll (with even more cheese) and oven-baked until toasty.
Serves 4
Ingredients
- 4 each boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups panko bread crumbs
- 1 cup extra virgin olive oil (separated into 1/2 cup increments)
- 1 jar (17oz) TRUFF Pomodoro
- 1 cup mozzarella, shredded
- 1/2 cup parmesan or pecorino, grated
- 500g spaghetti, cooked according to the package’s instructions
- fresh parsley, chopped, for garnish
Instructions
Place chicken breasts in a large zipper bag and, using a mallet, flatten into even 1/2-inch thick cutlets. Place flour in a large bowl and season with garlic powder, onion powder and salt, stir to combine. Set up the rest of the breading station, putting eggs in another bowl and bread crumbs in a third bowl. Coat cutlets in seasoned flour, shaking off any excess, then dip in the egg and coat in bread crumbs, pressing with your hands to adhere.
Heat half of the oil (1/2 cup) in a large skillet over medium high heat. Working in batches (2 cutlets at a time), carefully place breaded cutlets in the hot oil and fry until golden brown and crisp, 2-3 minutes per side. Remove from the oil and set aside to drain on a wire rack or paper towels. Repeat with the remaining cutlets (cleaning out the skillet, starting anew with additional olive oil, if necessary).
Preheat oven to 450°F (or broil on low).
Place cutlets on a baking sheet and cover, each, with 1/4 cup of Pomodoro sauce. Sprinkle cutlets with mozzarella and parmesan, place in the oven and bake until cheese has melted, 5-7 minutes. Remove from the oven.
Toss cooked spaghetti in remaining Pomodoro sauce (or, alternatively, heat the sauce in a saucepan until simmering and pour over the noodles).
Serve chicken parm over the spaghetti and sprinkle with parsley.
Penne with Four Cheese Pomodoro
This recipe for a creamy-tomatoey Italian sauce is equally cheesy and easy. Cream cheese (or mascarpone, for ultra-Italiano), fontina, mozzarella and parmesan are simmered~melty~ in our very own TRUFF Pomodoro before being tossed with some al dente penne pasta. A simple and delicious dinner option for those busy weekday nights.
Serves 4
Ingredients
- 2 tablespoon unsalted butter
- 4 each garlic cloves, peeled and minced
- 1 jar 17oz TRUFF Pomodoro
- 1/4 cup cream cheese or mascarpone
- 1/4 cup fontina, shredded
- 1/4 cup mozzarella, shredded
- 1/4 cup grated pecorino and parmesan
- 500g penne pasta, cooked according to the package’s instructions with 1 cup of pasta water reserved.
- salt and pepper to taste
- 1 tablespoon fresh basil, chopped
Instructions
Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, 1-2 minutes. Stir in Pomodoro sauce and bring to a low simmer. Once simmering, sprinkle in cheeses, one at a time and whisk until combined and melted. If the sauce is too thick, whisk in a little bit of reserved pasta water.
Add cooked penne pasta noodles and toss to coat in the sauce. Season with salt and pepper to taste. Sprinkle with basil before serving.
Spicy Fusilli a la Vodka
Restaurant quality pasta at home! We’ve recreated this spectacular dish using our spicy, truffle-infused Arrabbiata sauce and a touch of vodka. Garlic and shallot are simmered until fragrant then deglazed with vodka. A little flambé action before adding in the Arrabbiata sauce and a touch of heavy cream.
Fusilli is the perfect pasta for this saucy dish. Spirals upon spirals of sauce soaked noodles. A light sprinkling of crushed red pepper flakes (for those true spicy fans) and grated pecorino is the pièce de résistance to this easy peasy recipe.
Serves 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 each garlic cloves, peeled and minced
- 1 each shallot, peeled and minced
- 1/3 cup vodka
- 1 jar (17oz) TRUFF Arrabbiata
- 1/3 cup heavy cream
- salt and pepper to taste
- 500g fusilli noodles, cooked according to the package’s instructions with 1 cup of pasta water reserved
- pinch of crushed red pepper flakes
- grated pecorino or parmesan
Instructions
Heat oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and shallot and cook until fragrant, 1-2 minutes. Remove skillet from the heat and carefully pour in the vodka, let the booze simmer slightly before returning to the heat and igniting. Cook until the flames are extinguished (that means the majority of the boozy flavor has cooked down) and whisk in the Arrabbiata sauce.
Bring sauce to a simmer, whisk in the cream and season to taste with salt and pepper.
Add cooked fusilli and toss to coat. If the sauce is too thick, stir in a little bit of reserved pasta water.
Sprinkle pasta with crushed red pepper flakes and grated pecorino before serving.
TRUFF Sunday Meaty Ragu
A cozy, hearty and traditional weekend meal for many Italian-Americans…the Sunday Ragu. Slow cooked beef short ribs, pancetta and sausage are simmered in beef broth and our very own TRUFF Pomodoro. The ragu is simply seasoned with a little garlic, onion, extra virgin olive oil and a touch of salt and pepper…perfect comfort food for a lazy Sunday evening.
A good crockpot is all you need to pull off this stunning recipe (alternatively, you can simmer this on the stove-top, just be sure to keep an eye on it). Start the slow cooking early in the morning and dive in later in the day.
Serves 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 700g bone-in beef short ribs
- salt and pepper
- 1/2 cup (or 2oz) pancetta, diced
- 500g raw sweet or spicy Italian sausage, casings removed
- 4 each garlic cloves, peeled and minced
- 1 each medium yellow onion, peeled and minced
- 1 teaspoon dried oregano
- 1 1/2 cups beef broth
- 1 jar (17oz) TRUFF Pomodoro
- salt and pepper to taste
- 500g spaghetti, cooked according to the package’s instruction
- pecorino or parmesan, grated
- fresh parsley, chopped
Instructions
Heat oil in a crockpot or slow cooker on the sauté setting. Season the short ribs generously with salt and pepper. Once the oil is hot, add the ribs and heavily sear on all sides.
Remove seared ribs from the pot and set aside on a plate. Add pancetta to the pot and cook, stirring occasionally, until slightly crisp, about 2-3 minutes. Then, add sausage, garlic, onion and oregano stir to combine and cook until sausage begins to brown, 2-3 minutes more. Add beef broth, stir, and return short ribs to the pot.
Switch the crockpot setting to slow cook, cover, and cook for 5-6 hours, or until the short ribs are fork tender. Once the ribs are tender, remove from the pot once more. Remove the bones and pull the beef into bite sized pieces with a fork, return to the pot and discard the bones. Program the slow cooker to sauté, add Pomodoro sauce and bring to a simmer, stirring occasionally, until heated through, 5-6 minutes. Season with salt and pepper to taste.
Serve ragu with spaghetti and top with grated parmesan and chopped parsley.
Head to www.truff.com.au to learn more about the range, key stockists, and place an order today.