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.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 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
Preparation
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.
