Pappardelle with piemontese sugo di pomodoro
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chicken stock |
| ¾ | cup | Chopped canned tomatoes in heavy puree |
| 8 | tablespoons | Unsalted butter |
| 1 | pounds | Imported pappardelle; or other wide pasta |
| ; noodle | ||
| ½ | cup | Freshly grated parmigiano-reggiano cheese |
Directions
1. Bring 5 quarts of salted water to a boil in a large pot.
2. Combine the stock, tomatoes, and 4 Tbsp. of butter in a large skillet.
Bring to a boil, and reduce by about ¼.
3. Cook the pappardelle until almost al dente, 3 to 5 min. Drain and add to the skillet with the remaining butter. Toss for 1 min. until the paste is al dente. Add just enough cheese to thicken the sauce, and transfer to individual heated bowls.
4. Garnish each portion of pappardelle with the remaining cheese.
(Serves 6 to 8 as a first course or 4 as a main course) Copyright credit: 1991 by Johanne Killeen and George Germon © 1996 Lifetime Entertainment Services. All rights reserved.
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