Rigatoni Con Trufa

1 lb Barilla® Rigatoni
3 cloves minced garlic
1 1/4 tsp kosher salt
20 oz heavy cream
8 oz sliced 1/8-inch thick royal trumpet mushrooms
2 Tbsp extra-virgin olive oil
½ tsp freshly ground black pepper
2 cloves minced garlic
2 Tbsp chopped fresh parsley
5 oz minced yellow onion
1 Tbsp extra-virgin olive oil
2/3 oz rehydrated and chopped dried black trumpet mushrooms
1 1/4 oz truffle oil
8 oz bases removed beech mushrooms
2 tsp kosher salt
1 minced shallot
1 Tbsp butter
1 oz grated Parmesan cheese

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. To make the Black Truffle Cream: Sweat the onions and garlic in the oil over low heat until translucent. Season with a little salt. Add the trumpets and cook for 1 minute. Add the cream, bring to a simmer, and reduce by one quarter. Season with the remaining salt and the truffle oil; puree in a blender until silky smooth. Refrigerate until needed. Makes about 3 cups.

3. To make the Seasonal Mushrooms: In a large sauté pan over high heat, sauté the mushrooms in the oil until they begin to caramelize. Season with salt and pepper; add the shallots, garlic, and butter. Cook for 1 minute, then remove from the heat. Let cool. Makes about 9 ounces.

4. For each small plate, to order: Reheat 1 ounce (1/3 cup) pasta in boiling water. Strain and toss in a pan with 2 tablespoons Black Truffle Cream and about 1/3 ounce mushrooms. Use a little pasta water to thin out the sauce if necessary. Serve immediately, sprinkled with parsley and Parmesan.