Buttery pasta sauce 4ways

Ingredients:

Earthy Black truffle butter

50g Westgold Salted Butter

2 Tbsp black truffle, chopped finely

Fresh parmesan, shaved

Pinch of salt and coarse black pepper

Olives (optional)

Nutty brown butter and sage

50g Westgold Salted Butter

8-10 sage leaves

Pinch of salt and pepper

Smoky paprika butter sauce

50g Westgold Salted Butter

½ red pepper

2 cloves garlic, crushed

1 tsp smoked paprika

½ tsp chilli flakes

Pinch of salt and pepper

Zesty Lemon Herb Butter. 

50g Westgold Salted Butter

Zest of 1 lemon

⅓ cup of fresh herbs, chopped

Pinch of salt and pepper

Method

Earthy Black truffle butter

Melt the butter on a low heat.  Add the truffle and allow to infuse for an hour. 

Rewarm the butter and check the seasoning. Pour over warm pasta. Sprinkle with shaved parmesan and olives if desired. Serve.

*(jars of whole preserved black truffles are available at speciality food stores)

Nutty brown butter and sage

In a small saucepan, melt the butter over a medium heat. Whisk the butter, keeping an eye on it as it begins to foam and starts turning a gold colour.

Add the sage leaves to fry for a few seconds until they start to crisp.

Remove with a slotted spoon and continue to cook the butter until it starts to smell nutty.

Check the seasoning and pour over the warm pasta. Sprinkle over the crisp sage leaves. Serve.

Smoky paprika butter sauce

Melt ⅓ of the butter in a saucepan.

Finely slice the red pepper and cook on low heat until softened.

Add the rest of the butter and all the remaining ingredients and stir until combined.

Check the seasoning and pour over the warm pasta. Serve.

Zesty Lemon Herb Butter. 

Melt the butter on a low heat.

Add the zest and chopped herbs.

Check the seasoning and pour over the warm pasta. Serve.