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Wide Noodles In Tomato Cheese Sauce

Italian.Chef's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  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)
  Salt To Taste
Directions

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.
Drain well.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Tomato

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