Pappardelle Pasta & Creamy Tomato Sauce
Nutrition
Calories: 314 kcalCarbohydrates: 39 gProtein: 12 gFat: 24 gSaturated Fat: 10 gCholesterol: 12 mgSodium: 710 mgFiber: 4 gSugar: 6 gVitamin A: 7 IUCalcium: 43 mgIron: 11 mg
Ingredients
- ¼ cup olive oil
- 2 whole Garlic cloves minced
- 24 oz ripe plum tomatoes peeled and, then chopped
- 1 teaspoon salt
- 1 teaspoon Black pepper freshly ground
- ¼ cup heavy cream
- 1 pinch sugar optional
- 1 lb fresh pappardelle wide noodle or pasta about 1/2 inch wide
- 2/3 cup freshly grated Parmesan cheese plus additional Parmesan cheese for passing, if desired
- 2 tbsp minced parsley
Instructions
- Heat olive oil in a 12-inch skillet over moderately low heat. Add garlic and sauté 1 minute to release its fragrance.
- Add tomatoes and salt and pepper to taste. Cover and adjust heat to maintain a simmer. Cook until tomatoes are quite soft and have collapsed into a near-purée, about 10 minutes. Uncover and cook, stirring often, until mixture is very smooth, about 10 minutes. Add water as necessary to keep sauce from sticking.
- Stir in cream. Taste and add sugar if sauce seems a bit tart. Simmer briefly to incorporate the cream, adding enough water to bring sauce to desired consistency. Taste and adjust seasoning.
- Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving about 1/2 cup of the cooking water. Transfer pasta to a large warm bowl. Add sauce, 2/3 cup Parmesan cheese and 1 tbsp of the parsley. Toss, adding a little of the reserved cooking water if necessary to thin the sauce.
- Serve immediately on warm dishes, topping each serving with some of the remaining 1 tbsp parsley. Pass additional cheese at the table, if desired.