08/01/11




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",[1] to gobble up. The fresh types are two to three centimetres (¾-1 inch) wide.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Mezonos


  • RECIPE
    #57713





















  • Foodie [Admin]











INGREDIENTS













  • 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










  1. 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.




  2. Pasta Sauce: In a large pan heat the butter and sauté the shallots and roasted red peppers.



  3. Add the roasted garlic and cream. Bring to a simmer.



  4. Add the sun-dried tomato cream sauce and sherry. Simmer for two minutes.



  5. Toss with the cooked pasta and season to taste with salt and pepper.



  6. *Scalded cream is cream that has been heated to 82 °C (180 °F). Heat up the cream just below the boiling point.















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