Green Door Hospitality

Adventures in Everyday Entertaining

Impromptu Entertaining: Truffle Baked Penne Alfredo


The important thing to remember when you’re caught in an “Impromptu Entertaining” situation is to assess your pantry and get creative!  Look at what flavors could work well together and what ingredient you have on hand that could make the dish shine.  And as much as I am a huge fan of making things from scratch, sometimes it means using a pre-made element to save on time and/or a trip to the grocery store.  For example, I love making my own alfredo sauce but I don’t always have the ingredients on hand.  So, I tend to keep a jar of Newman’s Alfredo Sauce in the pantry “just in case”.  Then, if I am out of cream (or whatever), I have it on hand to doctor up and make my own.  This comes in handy when we have unexpected guests.  That’s how I created Truffle Baked Penne Alfredo!

Truffle Baked Penne Alfredo

  • 9 oz dry penne pasta
  • 1/2 jar alfredo sauce
  • 2-3 garlic cloves, minced
  • Cracked pepper, to taste
  • 1 tsp truffle oil, plus more for drizzle
  • Aleppo red pepper flakes, to taste
  • Bread crumbs
  • Parmesan cheese, shredded

Preheat oven broiler.

Cook pasta according to package directions.  Drain in a colander over a bowl and set aside.

Heat alfredo sauce in a medium sauce pan over low heat.  Add minced garlic, 1 tsp truffle oil, and cracked pepper.  Stir and heat thoroughly.

Add pasta into sauce pan and toss with alfredo sauce to coat.

Put pasta mixture into a baking dish.  Cover entire pasta dish with bread crumbs.  Sprinkle red pepper flakes over the bread crumbs to desired “heat”.

Top with shredded parmesan cheese.

Broil in oven for 3-4 minutes, or until golden brown on top.

Remove from oven and drizzle truffle oil over the baked pasta.  **Please note that a little truffle oil goes a long way.  You don’t need a lot and in fact, too much can over-power a dish.**

Serve immediately.

14 comments on “Impromptu Entertaining: Truffle Baked Penne Alfredo

  1. Jessica: Hesitantly Healthy
    December 14, 2012

    You have completely outdone yesterday’s truffle oil recipe….this looks soooo good!!

  2. Cloches & Lavender
    December 14, 2012

    This sound sinfully good.


  3. Leah
    December 14, 2012

    Yum, I’m a HUGE fan of truffle oil!

  4. Home Seasons
    December 14, 2012

    We’re drooling just looking at the pictures!

  5. petit4chocolatier
    December 14, 2012

    Yummy, looks so good!!

  6. the Painted Apron
    December 15, 2012

    I have never cooked with truffle oil, I must try this, it sounds so impressive and delicious! i love your pantry back up plan!

    • Green Door Hospitality
      December 15, 2012

      Thanks!! And I really think you’ll enjoy truffle oil. It’s a bit more expensive as ingredients go, but a little bit goes a long way so it lasts for quite awhile. Make sure to keep it in the refrigerator though. That will keep it fresh… and then you just remove it about 1/2 hour before needing it so that the oil can go from solid to liquid.

  7. Valentina
    December 25, 2012

    Fast and delicious! Brava.

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