Tartufata is definitely not something we eat everyday, but it makes such an easy and delicious pasta sauce (or bruschetta topping) that it's a no-brainer when you have guests or just want to cook something special for no reason.
I wanted tonight's dinner to be special because I had just been gone for 3 days at BlogHer and I wanted to make something yummy for my family (esp. after eating all that conference food.)
I used to bring tartufata back from Italy, but you can now find it in Italian specialty shops here in the states. To make the pasta:
- Cook 2 8-oz. packages of pappardelle until al dente. Drain and reserve about 2 tbsps of pasta water.
- Toss pappardelle with 3/4 of a stick of butter and 1/2 to a full jar of tartufata (depending on your taste).
- Use the pasta water to loosen the sauce if needed (using warmed cream is good, too.) Season with sea salt and fresh ground pepper.
- Top with grated pecorino romano and a sprinkling of finely chopped parsley. Serve at once.