As National Sauce Month kicks off, we want to inspire you to experiment with new flavors and ingredi

As National Sauce Month kicks off, we want to inspire you to experiment with new flavors and ingredients. So, it’s only fitting our first recipe features a decadent black truffle sauce.

Collezione Orecchiette with Creamy Porcini Mushrooms, Leeks and Black Truffle Sauce

Ingredients
1 box Collezione orecchiette
1leek, sliced in rondels
4 Tbsp extra virgin olive oil
1 oz black truffle, chopped
½ lb Porcini mushrooms, fresh or frozen, diced
1 cup veggie broth [and/or porcini water]
1 cup heavy cream
TT salt and black pepper
½ cup Parmigiano cheese
1 Tbsp parsley
2 Tbsp black truffle butter

Instructions
1. Bring one large pot of water to a boil and cook orecchiette according to package directions.
2. Meanwhile in a skillet, sauté leek in extra virgin olive oil until slightly yellow, add truffle and porcini and sauté for two minutes.
3. Next, add broth and cream and bring to simmer. Season with season with salt and pepper.
4. Toss orecchiette with sauce, add cheese, butter and parsley before serving.

Photo + Recipe Credit:Chef Lorenzo Boni