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Pappardelle with roasted pepper sauce

Pappardelle Pasta with Sundried Tomato Cream Sauce

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Servings

4 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.