- 1 tablespoon neutral oil
- 1 yellow onion peeled and sliced
- ¼ cup sun-dried tomatoes in oil roughly chopped, plus 1 teaspoon of the oil
- 2 tablespoons butter
- 1 teaspoon dry Italian oregano
- ½ teaspoon crushed red pepper optional
- 2 cups water or vegetable stock
- ⅓ cup mascarpone or heavy cream
- 8 ounces tagliatelle
- 1 teaspoon truffle cream optional
- Salt and pepper to taste
Sauté the sun-dried tomatoes:
Simmer the sauce:
Pour in the water or stock and bring to a boil. Reduce heat to medium-low and hard simmer until thickened, about 15 minutes. If the sauce reduces too quickly, reduce heat to low and add a splash or two more of water. Taste and season to your preferences.
Cook the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Scoop out 1/3 cup of the pasta cooking water and set it aside. Drain the pasta.
If using the truffle cream, add it to the reserved hot pasta cooking water and stir to temper it.
Finish the sauce:
Add the mascarpone or heavy cream to the pot of sun-dried tomato sauce and bring to a boil. Reduce heat to medium and add the reserved pasta cooking water with truffle cream. Let the sauce bubble for 5 minutes until thickened. Taste and season.
Add the pasta and cook for 1-2 minutes more until completely coated with the sauce. Turn off the heat.
Calories: 650kcal | Carbohydrates: 89g | Protein: 18g | Fat: 25g | Sodium: 161mg | Fiber: 6g | Sugar: 5g | Vitamin C: 18mg