Spicy truffle sauce

Champignon mushrooms (Agricus Bisporus), sunflower oil, extra virgin olive oil, tomato paste, black summer truffle (Tuber Aestivum Vittadini) min 5%, rice flour, chilli pepper, flavouring, salt.

Cook the pasta, al dente, following the cooking times indicated on the package. Pour a little olive oil into a separate saucepan, add the peeled garlic clove and let it fry gently, then add our sauce and let it cook for another 5 minutes. Drain the pasta and transfer it directly into the sauce, sautéing it for a minute, then serve. Our suggestion is to add plenty of Pecorino Romano DOP.