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Pappardelle Pasta with Sundried Tomato Cream Sauce

Pappardelle with roasted pepper 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


  • 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.

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