Tagliarini With Tomato, Cream & Peas
|Tomato sauce||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Frozen peas||1 Cup (16 tbs) (Thawed)|
|Ground pepper||To Taste|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Parmesan cheese||1 Tablespoon|
Prepare Plain Tomato Sauce.
Prepare Basic Egg Pasta Dough.
Dry pasta sheets 10 to 15 minutes.
Feed pasta sheets through the narrow cutting blades of the pasta machine to make tagliarini.
Arrange noodles in soft piles on a large tablecloth.
Melt butter in a large skillet.
When butter foams, add tomato sauce, cream and peas.
Mix to blend.
Season with salt and pepper.
Simmer 4 to 5 minutes or until sauce reduces to a medium-thick consistency.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.
Drain noodles and place in skillet with sauce; add 1/3 cup Parmesan cheese.
Toss noodles, sauce and cheese over medium heat until sauce coats noodles, 20 to 30 seconds.