CHEESY PASTA ASIAGO W/ TRUFFLE OIL

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By Rose Mary Mogan
from Sauk Village, IL

I was looking for something quick to make for dinner, and I also wanted to use some of the remaining Asiago cheese left over from the holidays. This is the dish I came up with. It started out as Pasta Alfredo, but then when I added some of the other ingredients, it was just a TASTY GOODNESS OF CREAMY PASTA. It was also a chance to use this new shaped pasta called Pipe Rigate I had purchased some time ago. I cooked it al dente just 9 minutes, and the two combined cheeses, truffle oil & other ingredients made it a delicious pasta side dish. We loved it, plus it was quick and Easy.

serves 6 or more depending on portion size
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients

  • 1 lb
    pasta of choice ( i used pipe rigate)
  • 1 stick
    butter
  • 1 1/2 c
    shredded asiago cheese
  • 2/3 c
    grated parmesan cheese
  • 8 oz
    softened cream cheese, cut into small pieces
  • 1 Tbsp
    granulated garlic(not garlic salt) (less if desired)
  • 11/2 Tbsp
    truffle oil or olive oil
  • 1 tsp
    coarse black pepper
  • 1 1/2 c
    evaporated milk (12 ounce can)
  • chopped chive or parsley as garnish if desired
  • 1 Tbsp
    kosher salt for pasta water
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How To Make

  • 1
    Bring a large pot of water about 6 quarts to a boil adding about 1 tablespoons of kosher salt. This is the bag of pasta I used. Cook according to package directions, We prefer al dente, slightly chewy, but not mushy.
  • 2
    This is what the pasta looks like up close.
  • 3
    These are the main ingredients I used to make the recipe.
  • 4
    In a medium size sauce pan over medium low heat, melt 1 stick of butter.
  • 5
    Once butter has almost melted add in the cheese cubes, and stir until cream cheese dissolves into melted butter.
  • 6
    add in the evaporated milk, granulated garlic, pepper, chopped chive if desired, and both parmesan & shredded Asiago. Stir until cheese melts, and sauce begins to thicken.
  • 7
    Once pasta has reached desired doneness, strain in a colander and add back to pasta pot, drizzling about 1 1/2 tablespoons of truffle or olive oil to pot. This not only adds flavor, but prevents the pasta from clumping together.
  • 8
    Pour sauce over pasta, and stir till mixed well. Serve immediately while still hot. Add a few chopped chive, parsley or green scallion tops if desired just before serving for garnish.

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