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1
Place a 12-inch skillet over medium-high heat.
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2
Add the olive oil and butter to the pan.
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3
Once the butter melts and starts to foam, add the diced onions and saute until translucent, about 3 to 4 minutes.
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4
Add the garlic and cook until fragrant, about 30 seconds.
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5
Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes.
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6
Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan.
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7
Bring the contents of the pan to a boil and reduce to a gentle boil.
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8
Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes.
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9
Season with the salt and pepper, and add the basil, parsley and truffle oil to the pan.
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10
Stir to incorporate and reserve while you cook the pasta.
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11
Fill a large 6-quart pot with 1-gallon of water and bring to a boil over high heat.
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12
Season the water with salt.
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13
Place the dried pasta into the boiling water, and stir using a long handled spoon until the water returns to a boil.
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14
Cook the pasta until al dente, or until it has a slight chew, about 12 to 14 minutes.
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15
Once cooked, remove the pasta from the water and drain through a colander set in the sink.
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16
Pour the pasta onto a large platter or bowl, and spoon the sauce over top of the pasta.
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17
Sprinkle with the Parmesan and chopped fresh herbs.
