Rigatoni Con Trufa

  • Yield : 24 (1 1/2oz)
  • Servings : 24 (1 1/2oz)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Chef Michael Fiorello of Mercat a la Planxa, Chicago, developed this rich appetizer pasta. Serve it in small bowls or on tasting plates.


  • 1 lb Barilla® Rigatoni
  • 5 oz minced yellow onion
  • 3 cloves minced garlic
  • 1 Tbsp extra-virgin olive oil
  • 1 1/4 tsp kosher salt
  • 2/3 oz rehydrated and chopped dried black trumpet mushrooms
  • 20 oz heavy cream
  • 1 1/4 oz truffle oil
  • 8 oz sliced 1/8-inch thick royal trumpet mushrooms
  • 8 oz bases removed beech mushrooms
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 minced shallot
  • 2 cloves minced garlic
  • 1 Tbsp butter
  • 2 Tbsp chopped fresh parsley
  • 1 oz grated Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

To make the Black Truffle Cream: Sweat the onions and garlic in the oil over low heat until translucent. Season with a little salt. Add the trumpets and cook for 1 minute. Add the cream, bring to a simmer, and reduce by one quarter. Season with the remaining salt and the truffle oil; puree in a blender until silky smooth. Refrigerate until needed. Makes about 3 cups.

Step 3

To make the Seasonal Mushrooms: In a large sauté pan over high heat, sauté the mushrooms in the oil until they begin to caramelize. Season with salt and pepper; add the shallots, garlic, and butter. Cook for 1 minute, then remove from the heat. Let cool. Makes about 9 ounces.

Step 4

For each small plate, to order: Reheat 1 ounce (1/3 cup) pasta in boiling water. Strain and toss in a pan with 2 tablespoons Black Truffle Cream and about 1/3 ounce mushrooms. Use a little pasta water to thin out the sauce if necessary. Serve immediately, sprinkled with parsley and Parmesan.

Recipe Type: , Tags: ,
Chef Recommended Cuts
  • Cellentani / Cavatappi
  • Gemelli
  • Rigatoni
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 2oz (57g)
Servings Per Container 24 (1 1/2oz)

Amount Per Serving
Calories 130
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 35mg
Sodium 300mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 2g

Vitamin A 8%
Vitamin C 2%
Calcium 4%
Iron 0%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.