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Pappardelle Pasta with Sundried Tomato Cream Sauce


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Pappardelle Pasta with Sundried Tomato Cream Sauce


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Pappardelle Pasta with Sundried Tomato Cream Sauce

At Ottimo, we hand-make our papparadelle pasta, but at home, a store bought papparadelle will suit just fine. Try using whole wheat pasta, or any kind you wish.


  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min




  • 1 pound pappardelle pasta
  • 3 ounces butter, diced small
  • 2 ounces sliced shallots
  • 4 ounces thin sliced roasted red peppers
  • 2 ounces roasted garlic
  • 1 cup cream
  • 1 cup Sun-Dried Tomato Cream Sauce (see recipe below)
  • 2 tablespoons sherry
  • Salt and pepper to taste

Sun-Dried Tomato Cream Sauce

  • 4 ounces sundried tomatoes
  • 1 cup cream
  • 1 tablespoon chopped basil


Prepare pasta according to package directions. In a large pan, heat the butter. Add the shallots and roasted peppers. Add the roasted garlic and cream. Bring to a simmer. Add the sundried tomato cream sauce and sherry and whisk together. Simmer for 2 minutes. Toss with cooked pasta and season to taste with salt and pepper.

Sun-Dried Tomato Cream Sauce

In a small saucepan, scald the cream. Add the tomatoes and let them steep and reconstitute, puffing up slightly. Add the basil and puree into a fine paste. Refrigerate for up to a week.

Recipe by Chef Jason Cappetta of Ottimo in Lakewood, NJ.

As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.


About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




One Response to Pappardelle Pasta with Sundried Tomato Cream Sauce

  1. Oh gosh, mostly I am carb-free. This looks so tempting though.

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