Tonight I decided to use the beautiful black truffle oil in a pasta dish with chorizo, topped with Parmesan and pine nuts.
After pan frying the Brindisa Chorizo and letting out all the paprika oils, mix this with the salsa Tartufata (The truffle sauce is so beautifully rich I only used a teaspoon for a pasta dish for one) to create a fabulous earthy, garlicky, mushroomy sauce.
Toss the cooked pasta with this sauce and chorizo and top with Parmesan and pine nuts. Bravo! An absolute Italian success