Pappardelle with piemontese sugo di pomodoro

6 servings

Ingredients

Quantity Ingredient
1½ cup Chicken stock
¾ cup Chopped canned tomatoes in heavy puree
8 tablespoons Unsalted butter
1 pounds Imported pappardelle; or other wide pasta
; noodle
½ cup Freshly grated parmigiano-reggiano cheese

Directions

1. Bring 5 quarts of salted water to a boil in a large pot.

2. Combine the stock, tomatoes, and 4 Tbsp. of butter in a large skillet.

Bring to a boil, and reduce by about ¼.

3. Cook the pappardelle until almost al dente, 3 to 5 min. Drain and add to the skillet with the remaining butter. Toss for 1 min. until the paste is al dente. Add just enough cheese to thicken the sauce, and transfer to individual heated bowls.

4. Garnish each portion of pappardelle with the remaining cheese.

(Serves 6 to 8 as a first course or 4 as a main course) Copyright credit: 1991 by Johanne Killeen and George Germon © 1996 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

Related recipes