4 servings, prep time 15min, cook time 30min.

8oz of “Trombe” Etto Pasta (or pasta of your choice)

16oz of "Mighty Cap Mushrooms” Shiitake mushrooms

2Tb of “Sensational Onion and Herb” blend

4Tb + 2Tb of salted butter

2 Tb of “gold on gold” white truffle oil + some for finishing oil

¼ cup of heavy cream

¼ cup of pasta water

½ cup of grated parmesan cheese

Salt and pepper to taste

Fresh parsley to garnish

Cook pasta as directed. Be sure to reserve the pasta water. Heat 2Tb of butter and Tb of truffle oil to a

large skillet, over med heat. Add mushrooms, allow the mushrooms to release its moisture. 2-3 minutes.

Add the 2Tb of onion and herb blend, continue to cook for an additional 3 minutes. Add cooked pasta

directly into the skillet. Add heavy cream, pasta water, and parmesan cheese. Continue cooking until

everything is well incorporated. Add additional pasta water to gain desired consistency. Remove from

heat and let rest for 3-5 minutes allowing the sauce to thicken slightly. Top with finishing truffle olive oil

and chopped parsley before serving.

Enjoy.

Sausage and Sage Pizza

4 servings, prep time 20min, cook time 8-15min

Pizza Dough

2Tb Crescendo Olive oil + some for finishing oil

½ cup of mozzarella cheese

1Tb Italian seasoning blend

1 cup of ground Italian sausage

½ cup of caramelized red onions*

¼ cup of fresh ricotta cheese

Fresh sage

2Tb of caramelized onion balsamic reduction