A Secret Restaurant Recipe from Ottimo Cafe, NJ. At Ottimo they hand make their Papparadelle Pasta. But when making it at home, a store bought Pappardelle will suit just fine. Play around withe the recipe. Try using whole wheat pasta, or your favorite pasta.
Pappardelle (sg.: pappardella) are large, very broad fettuccine. The name reportedly derives from the verb "pappare", to gobble up. The fresh types are two to three centimetres (¾-1 inch) wide.
1 lb papardelle pasta, cooked
3 oz butter, diced small
2 oz sliced shallots
4 oz thinly sliced roasted red peppers
2 oz roasted garlic
1 cup heavy cream
1 cup sun-dried tomato cream sauce (see recipe below)
2 Tbsp sherry
- salt and pepper
- SUNDRIED TOMATO CREAM SAUCE:
4 oz sundried tomatoes
1 cup cream
1 Tbsp chopped basil
Sun-dried tomato cream sauce:
Scald the cream* and add the tomatoes and basil to the pot. Puree the cream and tomato mixture to a fine paste. Refrigerate up to a week.
Pasta Sauce: In a large pan heat the butter and sauté the shallots and roasted red peppers.
Add the roasted garlic and cream. Bring to a simmer.
Add the sun-dried tomato cream sauce and sherry. Simmer for two minutes.
Toss with the cooked pasta and season to taste with salt and pepper.
*Scalded cream is cream that has been heated to 82 °C (180 °F). Heat up the cream just below the boiling point.