Tagliatelle al Sugo con Tartufi

Name: Tagliatelle al Sugo con Tartufi (Tagliatelle with tomato sauce and truffles)
Cuisine: Italian
Ingredients: 250 g (½ lb) dried or 500 g (1 lb) fresh tagliatelle; 250 g (½ lb) dried or 500 g (1 lb) fresh tagliatelle; 1 small onion, chopped; 2-3 garlic cloves, chopped; 2 tablespoons olive oil; 1 tablespoon finely diced prosciutto; About 1 kg (2 lb) tomatoes, skinned, de-seeded and chopped (or 1 large can); 1 small glass red wine; Small sprig rosemary; 1 tablespoon grated Parmesan; 1 fresh white truffle (30-50 g/1-2 oz), cleaned

Tagliatelle with tomato sauce and truffles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

In Umbria, they think nothing of combining their truffles with a robust ham-flavoured sugo, a habit deplored in Piedmont. The region also makes very fine pork products, including an elegant prosciutto and a first-class mortadella. If you’d like to make your own tagliatelle, for a whole-egg pasta, you need 10 eggs to a kilo (2lb) of flour. Failing fresh truffles, stir in a tablespoon of truffle paste and finish with fine flakes of Parmesan.

Ingredients

Europe
Italy
Starter

Ingredients

Method