Chopped red-ripened plum tomatoes are cooked in a little extra virgin olive oil and simmered until the raw flavor departs. We then infuse the sauce with the earthy aroma of white truffle-infused extra virgin olive oil and lightly roasted porcini & cremini mushrooms to make this White Truffle & Wild Mushroom Pasta Sauce a perfect out of the jar sauce. 

 

QUICK USES

• Toss with your favorite pasta, add freshly grated parmesan and a few shreds of basil, and you’re set!
• Great as a base for a shakshuka with eggs, crumbled feta, freshly cracked black pepper, and olive oil
• Perfect used as a unique pizza sauce in a snap
• Use our White Truffle & Wild Mushroom Pasta Sauce as a warm bruschetta-style dip for hot-off-the-griddle grilled cheeses

 

INGREDIENTS

Whole Peeled Tomatoes, Tomato Puree (tomatoes, salt, naturally-derived citric acid), Water, Mushrooms, Onions, Extra Virgin Olive Oil, Celery, Truffle Oil, Carrots, Porcini Mushroom Powder, Garlic, Salt, Basil, Black Pepper