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Black Truffle Vodka Pasta

by Pascal Besset  

Warm, rich, and delicious, this Black Truffle Vodka Pasta makes for a perfect addition to your Winter Cooking Recipe Book. We chose to use Bullrun Distillery's Black Truffle Vodka but any vodka for this recipe.


  • Wild Shrimp (1/2 lb. per person)
  • Black Truffle Butter (1.5 oz. per person)
  • Truffle Butter  (1.5 oz. per person)
  • Organic Pasta 
  • Shredded Comté Cheese (1.5 oz. per person)
  • Fresh Black Truffle (.5 oz. per person, shredded not sliced)
  • Salt & Pepper
  • Bullrun Distillery Black Truffle Vodka


  1. While cooking pasta, sauté the wild shrimp.
  2. Flambé the shrimps in Bullrun Distillery’s Black Truffle Vodka.
  3. Add the truffle butter to the shrimp pan and allow to melt.
  4. Put half of the shredded truffles in the shrimp pan and slowly add half of the cheese.
  5. Drain your pasta.
  6. Once your pasta has been drained, blend the pasta with the shrimps, the other half of the truffle butter, cheese and shredded truffles using one cup of pasta water and a splash of truffle vodka to enhance the flavor.
  7. Stir well and serve on a hot plate. Finish with salt and pepper and garnish with more shredded truffle.