Rigatoni with truffles sea

Product combined with the recipe

rigatoni Scatola 16 cf

Ingredients for 4 people

  • 600 gr of Rigatoni Leonessa
  • 24 truffles sea
  • 2 spoons of olive oil
  • 30 gr of margarine butter
  • 6 white pitted olives
  • 1 clove of garlic
  • 100 grams cream cooks
  • grated Parmesan
  • parsley


Let open the truffles in a closed pot (with the lid) adding a bit of water. Shell the truffles and keep the cooking water. A part in a pan add the garlic in oil and margarine, then add the sliced olives, truffles shell and a ladle filtered water aside, let cook for 2 / 3 minutes. Boil the rigatoni in a large pan of salted water and when it is cooked, drain it and then mix it with the cream sauce, parsley and a sprinkling of parmesan cheese, mix it all and serve hot.

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