We made this recipe as easy as possible. Down to cooking the pasta. We used Alton Brown’s cold-water method to cook the pasta. You can usually find premade truffle sauce at Trader Joe’s but this time we found one at Costco. You can, of course, make your own with Truffle butter and Parmesan or make a quick Alfredo with Truffle Oil. The important part is the Cabernet Franc.           
INGREDIENTS

1 (16 ounce) box mini penne
Enough water to cover pasta
1 tbsp kosher salt

For the Sauce

1 cup truffle sauce or truffled Alfredo sauce
16 large cremini mushroom caps, sliced
1 tbsp olive oil
shaved or shredded Parmesan to taste


For the Pasta: Per Alton Brown’s cold water method in a 4 1/2 quart pot add in pasta, water, and salt. Cover and set over medium-high heat.

When the water boils, decrease heat to maintain a simmer. Remove the lid, stir and cook for 4 minutes 30 seconds or until al dente. Water should be all absorbed into the pasta, but if there is any remaining, strain off pasta.

Meanwhile: add olive oil to saute pan and heat on medium high heat until hot. Add sliced mushrooms and cook until soft, about 5 minutes. Remove from heat.

Mix: Once pasta is done, add to serving bowl, mix in truffle sauce and mushrooms. Top with desired amount of Parmesan and enjoy with a glass of Cabernet Franc.