Dark Chocolate Pasta with Hazelnut Cream Sauce

Serving Size:  4-6
Prep Time:  5 Minutes
Cook Time: 10 Minutes
Total Time:  15 Minutes


1/2 lb. Pappardelle's Dark Chocolate Linguine
1 cup heavy cream
1 cup chocolate hazelnut spread, such as Nutella
1 pinch of salt
2 pints raspberries, for garnish
Creme fraiche, for garnish
White chocolate shavings, for garnish
1/4 cup hazelnuts, chopped


  1. Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
  2. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 6-8 minutes or until al dente, stirring intermittently. Drain and set aside. 
  3. Dived the pasta into bowls and top with the hazelnut sauce, raspberries, a dollop of Creme fraiche, white chocolate shavings and toasted hazelnuts.