• *For the Pasta*
  • 5-6 cups water
  • Salt, to season
  • Olive oil for drizzling
  • 200 gms Sorrentina Penne Pasta
  • *For the Sauce*
  • 1 tbsp olive oil
  • 2 tbsp finely chopped garlic cloves
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Sorrentina Hot Truffle Sauce
  • Salt, to season
  • Crushed black pepper, to season
  • Sorrentina Pizza and Pasta Seasoning, as required
  • Fresh parsley, chopped for garnish
  • Bring 5-6 cups of salted water to a boil. Add a drizzle of olive oil and cook the Sorrentina Penne Pasta according to the package instructions. Reserve ½ cup of pasta water before draining.
  • To prepare the Truffle Alfredo Sauce, heat olive oil in a pan over medium heat. Add the chopped garlic and sauté until golden brown. Pour in the heavy cream, stirring continuously until it begins to thicken. Gradually mix in the grated Parmesan cheese until melted and smooth.
  • Stir in the Sorrentina Hot Truffle Sauce, season with salt, crushed black pepper, and Sorrentina Pizza and Pasta Seasoning. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  • Add the cooked Sorrentina Penne Pasta to the pan, along with the reserved pasta water. Toss well to coat the pasta evenly with the creamy truffle alfredo sauce.
  • To serve, transfer the pasta to serving plates and garnish with freshly chopped parsley. Drizzle a bit more Sorrentina Hot Truffle Sauce over the top and serve hot.

Essentials to make your Dish