Pappardelle pasta with sundried tomato cream sauce
A pasta you can certainly 'gobble up.'
Presented by Cookkosher.com - The Home of Kosher Recipes
Member: Leah Schapira
Prep time: 20 minutes
Serving/Yields: 4 serving
At Ottimo we hand make our pappardelle pasta. But when making it at home, a purchased pappardelle suits just fine. Play around with the recipe. Try using whole-wheat pasta, or your favorite pasta.
Pappardelle are large, broad flat ribbons. “Pappare” is Italian for “gobble up.” The fresh types are two to three centimeters (¾-1 inch) wide..
Sundried tomato cream sauce:
4 oz sundried tomatoes
1 cup cream
1 tablespoon chopped basil
Scald the cream. Scalded cream is cream that has been heated to 82°C (180 °F). Heat up the cream just below the boiling point. Add the tomatoes and basil to the pot. Puree the cream and tomato mixture to a fine paste.
Refrigerate up to a week.
1 cup sun-dried tomato cream sauce
3 oz butter, diced small
2 oz sliced shallots
4 oz thinly sliced roasted red peppers
2 oz roasted garlic
1 cup cream
2 tablespoon Sherry
Salt and pepper
1. In a large pan, heat the butter and sauté the shallots and roasted red peppers.
2. Add the roasted garlic and cream. Bring to a simmer.
3. Add the sun-dried tomato cream sauce and sherry. Simmer for two minutes.
4. Toss with the cooked pasta and season to taste with salt and pepper.
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