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. 


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.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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