Collezione Orecchiette Recipe with Truffle Sauce

March is National Sauce Month, which means it's the perfect time to experiment with new flavors and ingredients in your pasta recipes. Go for gold with this decadent creamy black truffle sauce mixed with Barilla® Collezione orecchiette pasta, leeks and porcini mushrooms.
Photo + Recipe Credit: Chef Lorenzo Boni  

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