Name: Pappardelle Pasta with Sundried Tomato Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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; 4 ounces sundried tomatoes; 1 cup cream; 1 tablespoon chopped basil

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.

Pappardelle Pasta with Sundried Tomato Cream Sauce

Prep Time 15

Cook Time 20

Total Time 35

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Servings

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
4 ounces sundried tomatoes
1 cup cream
1 tablespoon chopped basil

Instructions

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.