10 Week Chef Course - Introduction to Knife Skills

Chef Tyler    X   Chef Jason
Cook time: 90 minutes
Servings: 2
Difficulty: Beginner
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Shopping List

Red onion, 1x

Sweet carrots, ½ bunch

Fennel, 1 head

Roma tomatoes, 2x

Garlic, 2 cloves

Basil, ½ bunch

Olive oil, ¼ cup

Dry white wine, ½ cup

Unsalted butter, 3 oz

Tomato sauce, 8 oz

Penne pasta, 8 oz

Parmesan cheese, 1 oz

Balinese Truffle Salt, to taste


  1. Fill a large pot with water, cover, and place on your stove on low heat.
  2. Sharpen those knife skills and follow along while cutting those vegetables!
  3. Julienne the red onion. Peel and cut the carrots into matchsticks. Dice the fennel.
  4. Concasse the tomatoes.
  5. Peel and slice the garlic and chiffonade the basil.

How to cook

  1. Heat the olive oil in a second large saute pan over medium heat.
  2. Very gently saute the red onion, carrots, fennel, and garlic until aromatic and soft. Season with a pinch of Balinese Truffle Salt.
  3. Add the white wine to deglaze and allow to cook down, then add the tomatoes and cook for 2-3 more minutes.
  4. Increase the heat on the large pot to bring the water to a boil. Add a pinch of kosher salt.
  5. Add the pasta and cook for 8 minutes.
  6. Reserve 1 cup of the pasta cooking water, then drain.
  7. Add the pasta, tomato sauce, butter, and reserved water to the large saute pan and finish cooking the pasta in the sauce until al dente.
  8. Finish the pasta with the chiffonade of basil and plate it up topped with grated Parmesan cheese. Congratulations on graduating the first level of Truffle Shuffle knife skills!!!

From the chef

Chefs Jason and Tyler here! Welcome to our "Introduction to Knife Skills"! On this very first class of our 10 Week Chef Course, we're all about slicing, dicing, and making veggies dance on your cutting board. We will spill the beans (and chop them too!) on essential knife techniques and tricks.

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