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.  

Truffle Cheese Spread

4 ounces goat cheese, softened

1 Tablespoon Stonewall Kitchen Truffle Spread


Thyme for garnish


  1. Combine cheese and Truffle Spread. Mix until uniform. Season to taste with pepper.
  2. Place in serving dish and garnish with thyme. Serve with crackers or French bread.


Barbecue Chicken Satay

8 ounces boneless, skinless chicken breast

1/2 cup Hawaiian Grille  Sauce

24 bamboo skewers


  1. Slice chicken into 24 thin 1×4-inch strips.
  2. Soak bamboo skewers in cold water for 10 minutes and drain. Thread the chicken onto skewers. Place the meat in a shallow nonmetallic dish. Pour barbecue or grille sauce over the meat, cover with plastic wrap and marinate in the refrigerator for 30 minutes.
  3. Grill the chicken or cook on a greased broiler pan under the broiler for a few minutes on each side.
  4. Serve hot with additional fresh sauce.

Sweet & Spicy Pork Skewers

1 pound pork tenderloin

1/4 ripe fresh pineapple, peeled & cored

1/2 cup Smoky & Spicy Wing Sauce or Hawaiian Grille Sauce from Stonewall Kitchen

2 Tbsp scallions, chopped

2 Tbsp cashews, toasted and chopped


  1. Trim pork tenderloin of all fat and silver skin. Cut into 1/2-inch thick rounds. Pound each round until 1/8-inch thick. Cut into pieces that are about 1×2-inches.
  2. Soak wooden skewers in water for at least 10 minutes.
  3. Thread pieces of pork onto wooden skewers. Brush each side of the pork with sauce.
  4. Cut pineapple into spears about 1×3-inches each.
  5. Preheat grill to high heat. Lightly oil grate. Grill pineapple spears approximately 2-3 minutes on each side or until grill marks appear. Remove from heat and cut into bite-size pieces.
  6. Place pork skewers on the grill, making sure the wooden skewers are not directly exposed to the heat. Grill for several minutes on each side until the pork is cooked through.
  7. Serve pork and pineapple on a platter garnished with scallions and cashews and additional fresh sauce.


Smoky Bacon Stuffed Peppers

Serves 4

2 large red bell peppers, halved along their length, seeds and ribs removed

1 C short-grained rice

4 oz North Country Smokehouse bacon, diced

2 scallions, white and green parts, cut into rings

½ white onion, finely diced

1 clove garlic, minced or grated on a Microplane grater

2 C, chicken or vegetable stock (or water), divided.

1 pinch saffron (optional, or use 1/8th tsp turmeric for color)

1 TBSP Olive oil

1 oz Provolone cheese cut into small pieces

Grated Parmesan cheese, to taste

Salt and pepper, to taste



  1. Pre-heat oven to 400 degrees.
  2. Drizzle the pepper halves with oil and place them on a baking pan in the oven to soften while you prepare the rice. Once your rice is cooked, remove the peppers from the oven and place the peppers and the rice to the side while you prepare your filling.
  3. In a large sauté pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and place to the side. Pour off all but 1 TBS of rendered bacon fat, leaving it in the saute’ pan and adding the onions and scallions, then saute’ all until translucent. Add your garlic and sauté for an additional 30 seconds.

4 Add the fully cooked rice to the saute’ pan and toss to coat the rice evenly. Add 1.5 C water, chicken stock (or vegetable stock if preferred), along with the optional saffron or turmeric. Bring to a simmer, cover, and let cook until the liquid is absorbed and the rice is tender but not mushy (roughly 20 minutes).

  1. Once the rice is cooked, season with salt and pepper, sprinkle with parmesan cheese, and fold in chopped provolone and ½ of the cooked bacon.
  2. Fill your pepper halves with rice mixture and top with grated Parmesan cheese to taste. Drizzle stuffed peppers with olive oil.
  3. Return peppers to the oven and bake until the peppers are very tender and the cheeses have melted and browned on top.