My most favorite pasta dish from a local restaurant is this creamy, tomato based, flavorful strozzapreti that is laced with sausage & finished with a drizzle of truffle oil. My love for it is so strong that I just couldn’t resist being able to have it at my fingertips any time I want… so here is exactly that. This recipe is EASY guys, seems fancy I know, but so EASY.

This truffle pasta is the most simple, amazing dish to throw together that will also leave you wanting bowl 2, 3 and possibly even 4. I paired these homemade noodles with a variety of wild mushrooms- hen of the woods, shiitake, and oyster mushrooms that I sauté in butter and olive oil until browned. The truffle sauce is by Old World Truffles, a local, small business owned truffle company in Michigan that sources their product straight from Italy.

I mean, colored pasta noods covered in that vibrant red sauce… could it get any more beautiful!? The roasted red pepper sauce is the perfect addition to any pasta dish, colored or not!

These are SO fun to make and I promise you, it isn’t nearly as hard as one may think. Want to know the best part (besides how beautiful they are)? There is NO food coloring used to create these hues. Instead, other foods or spices are used to make the coloring.

There are so many variations you can do with this pasta from blackened or grilled chicken, shrimp and/or a variety of your favorite veggies. For this variation I chose to incorporate asparagus and spinach and they complimented it beautifully!

Capers, olives, and anchovies… oh my! If anchovies scare you, PLEASE don’t let them turn your back on this one. Each of those three ingredients are what make puttanesca, well, puttanesca. The richness of the tomato sauce really balances out the salinity. If you want to wow your friends and family, this should be the next meal you make for them!