Oregon Black Truffle and Parmesan Pasta Luxurious Oregon Black Truffle Pasta with Aged Parmesan and Creamy Elegance Ingredients: 8 oz (225g) tagliatelle or pappardelle 1 tablespoon unsalted butter 1 tablespoon olive oil 2 garlic cloves, finely minced 1/2 cup heavy cream 1/3 cup grated aged Parmesan cheese 1 tablespoon Oregon black truffle oil (or shaved fresh black truffle, if available) Salt and black pepper, to taste Optional: shaved black truffle for garnish Fresh parsley or microgreens, for garnish Directions: Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté until fragrant, about 30 seconds. Stir in the cream and bring to a gentle simmer. Cook for 3–4 minutes, then add Parmesan and stir until melted and smooth. Reduce heat to low and stir in truffle oil. Season with salt and pepper to taste. Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water to loosen the sauce if needed. Plate and garnish with additional shaved truffle and parsley or microgreens. Serve immediately. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 480 kcal | Servings: 2 servings #blacktrufflepasta #truffleoilrecipes #parmesanpasta #luxurypasta #gourmetmeals #elegantdinner #truffleflavor #oregoningredients #tagliatelle #decadentpasta #trufflesauce #agedparmesan #creamyitalianpasta #weeknightgourmet #foodieflavors #earthyelegance #cheeseloverspasta #freshpastaideas #indulgentmeals #finecooking Elevate your dinner with this Oregon Black Truffle and Parmesan Pasta — rich, creamy, and irresistibly aromatic.

Smoked Habanero Hot Sauce Fiery Smoked Habanero Hot Sauce with Garlic and Roasted Peppers Ingredients: 8 habanero peppers, stems removed 2 cloves garlic, peeled 1/2 cup onion, chopped 1 red bell pepper, roasted and peeled 1/4 cup apple cider vinegar 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1 tablespoon lime juice 1 teaspoon sugar (optional, for balance) 1/2 cup water (adjust to desired consistency) 1 tablespoon olive oil Directions: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and habanero peppers for 5–7 minutes until softened and lightly charred. Transfer the sautéed mix to a blender. Add roasted red bell pepper, apple cider vinegar, smoked paprika, salt, lime juice, sugar (if using), and water. Blend until smooth. Taste and adjust salt, lime, or sugar as needed. Pour sauce into a saucepan and simmer over low heat for 10 minutes to meld flavors. Let the sauce cool, then transfer to a clean bottle or jar. Refrigerate and use within 3 weeks. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 25 kcal | Servings: 16 (1 tablespoon servings) #hotsauce #habanero #spicyrecipes #fermentedhotsauce #homemadehotsauce #hotpepperlove #smokyflavors #hotandspicy #fierysauces #condimentgoals #spiceaddict #smallbatchsauce #heatseeker #spicyfoodlovers #saucerecipes #chilihotsauce #preservingtaste #craftsauce #foodieflavors #spicygoodness Turn up the HEAT! This Smoked Habanero Hot Sauce is bold, smoky, and absolutely addictive. Perfect for tacos, wings, and everything in between!