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. ©2018, Pappardelle with Creamy Roma Tomato Sauce
Preparation time: 30 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


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

Preparation Directions.

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 and Food Pairing and Serving Suggestions.

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.

A tip from Sue!

An easier way to pound your meats and poultry

Been frustrated by plastic wrap that won't stay as you pound your meats? Save yourself some grief by using an extra plastic bag from your grocery store's meat or produce counter. Simply place the breast of meat inside flat between the top and bottom of the plastic bag, laying flat and pound away.