Wide Noodles In Tomato Cheese Sauce
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped fresh basil/1 teaspoon dry basil||2 Tablespoon|
|Pear shaped tomatoes||8 Ounce, peeled, seeded and chopped (4 Medium Size, Roma Type)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Pappardelle/12 ounces fresh pappardelle / 8 ounces dry extra wide egg noodles||8 1⁄2 Ounce (1 Package, Wide Fettuccine)|
|Ground white pepper||To Taste|
|Whole milk mozzarella||4 Ounce, shredded to make 1 cup|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Melt butter in a wide frying pan over medium heat.
Add onion and cook, stirring occasionally, until soft but not brown (about 3 minutes).
Stir in basil, tomatoes, garlic, and cream.
Cook, uncovered, stirring often, until tomatoes are soft (6 to 8 minutes).
Transfer to a food processor or blender; whirl until smooth.
Return sauce to pan; set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until barely tender to bite (3 to 4 minutes for dry pappardelle, about 2 minutes for fresh pappardelle, 4 to 6 minutes for noodles); or cook according to package directions.
Meanwhile, reheat sauce over low heat.
Season to taste with salt and white pepper.
Sprinkle with mozzarella cheese.
Heat without stirring just until cheese is melted (about 3 minutes).
Add pasta; mix lightly, using 2 spoons.