Pappardelle Pasta With Sundried Tomato Cream Sauce

A pasta you can certainly 'gobble up.'

Presented by - The Home of Kosher Recipes

Member: Leah Schapira
Prep time: 20 minutes
Level: Medium
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.

Pasta sauce:

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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