This recipe for a creamy-tomato Italian sauce is equally cheesy and easy. Cream cheese (or mascarpone, for the ultra-Italiano), fontina, mozzarella, and parmesan are simmered in our very own TRUFF Black Truffle Pomodoro Pasta Sauce before being tossed with some al dente penne pasta. A simple and delicious dinner option for those busy weekday nights!


2 tablespoon unsalted butter

4 each garlic cloves, peeled and minced

1 jar, 17 oz. TRUFF Black Truffle Pomodoro Pasta Sauce

1/4 cup cream cheese or mascarpone

1/4 cup fontina, shredded

1/4 cup mozzarella, shredded

1/4 cup grated pecorino and parmesan

1 lb. penne pasta, cooked according to the package’s instruction with 1 cup of pasta water reserved

Salt and pepper to taste

1 tablespoon fresh basil, chopped


  1. Melt the butter in a large skillet over medium heat.
  2. Add the garlic and sauté until fragrant, 1-2 minutes.
  3. Stir in TRUFF Black Truffle Pomodoro Pasta Sauce and bring to a low simmer.
  4. Once simmering, sprinkle in cheeses one at a time and whisk until combined and melted.
  5. If the sauce is too thick, whisk in a little bit of reserved pasta water.
  6. Add cooked penne pasta noodles and toss to coat in the sauce.
  7. Season with salt and pepper to taste. Sprinkle with basil before serving.