Pappardelle with Tomato Sauce

·         1 1/2 cups chicken stock

·         2 shallots, peeled and sliced

·         3 sprigs Italian parsley

·         1 bay leaf

·         3 sprigs fresh rosemary

·         1/2 teaspoon whole black peppercorns

·         4 tablespoon (1/2 stick) unsalted butter

·         28 oz. can chopped plum tomatoes (with juice)

·         2/3 cup freshly grated Parmigiano-Reggiano

1 recipe homemade pappardelle, cooked and drained (see Homemade Pasta in chapter introduction), or dried pappardelle cooked according to package directions.

Pour the stock into a small pan. Add the shallots, parsley, bay leaf, rosemary and peppercorns. Bring to a boil. Simmer for 5 minutes. Set aside and allow to steep for 20 minutes. 

Drain.

Melt the butter in a large heavy skillet. Add the stock and tomatoes. Cook, uncovered, over medium heat until mixture is reduced by half.Meantime, make the pasta. Cook it in a large pot of boiling, salted water for 3 to 4 minutes or until firm, but tender. Drain immediately. Add the cheese to the sauce and toss with the pasta.

Serve immediately.Serves 4 to 6 as a main course or 7 to 8 as the pasta course.