Home-cooked dinner for two on a first date? That’s really bold of you and we totally applaud it. Tasty pasta recipes that’s enough to make an amazing first impression.
There’s no denying it, first dates can be incredibly stressful. After all, you haven’t really spent any time with the person, or if you are wanting to break the friend zone.
I worry about what I’m going to say, socially awkward Raf takes over me at the best of times. So, while there are some people who think outside the box and suggest different activities as first date options, the vast majority still stick to the classic dinner date.
The TRUFF Hot Sauce range is made up of three delicious varieties, TRUFF Hot Sauce original, TRUFF White Hot Sauce which is delicately infused with White truffle and we also have the TRUFF Hotter Hot Sauce which is the hottest one of all three.
Spicy Fusilli a la Vodka
Restaurant quality pasta at home! We’ve recreated this spectacular dish using our spicy, truffle-infused Arrabbiata sauce and a touch of vodka. Garlic and shallot are simmered until fragrant then deglazed with vodka. A little flambé action before adding in the Arrabbiata sauce and a touch of heavy cream.
Fusilli is the perfect pasta for this saucy dish. Spirals upon spirals of sauce soaked noodles. A light sprinkling of crushed red pepper flakes (for those true spicy fans) and grated pecorino is the pièce de résistance to this easy peasy recipe.
Ingredients (serves 4)
• 2 tablespoons extra virgin olive oil
• 4 each garlic cloves, peeled and minced
• 1 each shallot, peeled and minced
• 1/3 cup vodka
• 1 jar (17oz) TRUFF Arrabbiata
• 1/3 cup heavy cream
• Salt and pepper to taste
• 500g fusilli noodles, cooked according to the package’s instructions with 1 cup of pasta water reserved
• Pinch of crushed red pepper flakes
• Grated pecorino or parmesan
Method:
• Heat oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and shallot and cook until fragrant, 1-2 minutes.
• Remove skillet from the heat and carefully pour in the vodka, let the booze simmer slightly before returning to the heat and igniting.
• Cook until the flames are extinguished (that means the majority of the boozy flavor has cooked down) and whisk in the Arrabbiata sauce.
• Bring sauce to a simmer, whisk in the cream and season to taste with salt and pepper. Add cooked fusilli and toss to coat.
• If the sauce is too thick, stir in a little bit of reserved pasta water. Sprinkle pasta with crushed red pepper flakes and grated pecorino before serving.
Penne with Four Cheese Pomodoro
This recipe for a creamy-tomatoey Italian sauce is equally cheesy and easy. Cream cheese (or mascarpone, for ultra-Italiano), fontina, mozzarella and parmesan are simmered~melty~ in our very own TRUFF Pomodoro before being tossed with some al dente penne pasta.
Ingredients (serves 4)
• 2 tablespoons unsalted butter
• 4 each garlic cloves, peeled and minced
• 1 jar 17oz TRUFF Pomodoro
• 1/4 cup cream cheese or mascarpone
• 1/4 cup fontina, shredded
• 1/4 cup mozzarella, shredded
• 1/4 cup grated pecorino and parmesan
• 500g penne pasta, cooked according to the package’s instructions with 1 cup of pasta water reserved.
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped
Method:
• Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, 1-2 minutes.
• Stir in Pomodoro sauce and bring to a low simmer. Once simmering, sprinkle in cheeses, one at a time and whisk until combined and melted.
• If the sauce is too thick, whisk in a little bit of reserved pasta water.
• Add cooked penne pasta noodles and toss to coat in the sauce. Season with salt and pepper to taste. Sprinkle with basil before serving.
