California Central Coast Recipes
Pappardelle with Creamy Roma Tomato Sauce
The addition of just a little cream adds such a different dimension to this Pappardelle with Creamy Roma Tomato Sauce. Made similarly to our Basic Homemade Tomato Sauce
, it incorporates fresh off the vine Roma tomatoes (good sauce tomatoes!) with fresh oregano (or dried in a pinch), Italian parsley, extra virgin olive oil and the addition of a bit of heavy cream. The whipping cream gives this dish a velvety smooth consistency --especially so when mixed with the wide noodle Pappardelle.
To top off the flavors, all you need for a superb meal is a little Parmesan cheese for the pasta, optional crushed red pepper flakes , a nice salad and a glass of wine.
Preparation time: 30 minutesCooking time: 30 minutes
2 to 3 Tablespoons Extra virgin Olive oil
2 to 4 cloves Garlic , minced
2 to 2-1/2 pounds Roma tomatoes , rinsed and diced
1 to 2 Tablespoons Fresh Oregano , rinsed and finely chopped or
1 teaspoons dried Oregano
Salt to taste
Freshly cracked Black pepper to taste
1/4 Cup Heavy whipping cream
1/2 Cup (packed) Italian parsley , rinsed and chopped
8-3/4 ounces Pappardelle pasta
Parmesan Cheese , grated for the table
1 Put the olive oil into a large nonreactive Dutch oven or large saucepan and heat over medium-low heat. Add the garlic and saute until softened, very light golden and fragrant.
2 Add the tomatoes and saute. Be sure to pick up the garlic-oil mixture and disburse it throughout the sauce. Turn the heat up to medium and simmer, stirring often.
3 Add in the oregano and stir. Add in the salt and pepper. Stir well and bring to a low simmer. Cover the pan and turn down the heat but continue to maintain the sauce at a medium-low simmer. Let the sauce cook for fifteen to twenty minutes or so or until the chopped Romas have started to lose their shape and the sauce thickens. Stir often.
4 Remove the cover and continue to cook until the sauce is smooth with a little texture of chopped tomato. Add in the heavy cream. Stir well to disburse evenly throughout the sauce.
5 Add in the Italian parsley and stir well. Correct seasoning and creaminess to personal taste.
6 Meanwhile, in a large pasta pan or stockpot, boil water. Just before adding the Pappardelle pasta, add a tablespoon of salt to the boiling water. Add pasta, and cook until done. Remove the pasta, drain well, then mix the pasta with the creamy tomato sauce.
7 Divide the sauced pasta between four dinner plates. Carefully top each pasta mound with a sprig of Italian parsley.
8 Offer Parmesan cheese and Crushed Red Pepper at the table.
Wine suggestion: This is such a mellow sauce! On a warm summer evening a chilled fresh dry white like a Roussane or Vigonier would work wonderfully. Or be traditional and serve a young Sangiovese or Chianti with this Italian “mama-style" dish.