Bring a large pot of salted water to a boil and cook rigatoni “Al Dente” according to package instructions

In a large skillet, heat extra virgin olive oil over a medium heat, cook and stir minced shallot until soft and translucent (about 3 minutes).

Add tomato sauce, Truffle Cream (or Cream) and Bon Truffle and simmer until slightly thickened (about 15 minutes)

Combine rigatoni and stir vigorously until each rigatoni is coated with sauce and serve hot