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Creamy Italian Tomato Pappardelle
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Servings
4 people
Ingredients
  • 250 g pappardelle
  • 60 ml Cream
  • 1 jar Ballymaloe Italian Tomato Pasta Sauce 400g
  • 2 oz of water
  • salt and pepper
To serve:
  • 8 g freshly grated parmesan and basil leaves for garnish
Servings
4 people
Ingredients
  • 250 g pappardelle
  • 60 ml Cream
  • 1 jar Ballymaloe Italian Tomato Pasta Sauce 400g
  • 2 oz of water
  • salt and pepper
To serve:
  • 8 g freshly grated parmesan and basil leaves for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a large pot of water to the boil, once boiling add the salt and bring quickly back to the boil, stir in the pasta and cook for 4 mins. After 4 mins remove from the heat with the lid on and time for a further 4 minutes. Check that the pasta is cooked then drain immediately.
  2. Empty the contents of the Ballymaloe Italian Tomato Pasta Sauce into a medium-sized saucepan, pour 2 oz of water into the jar and tighten the lid and shake to dislodge any remnants and add to the saucepan. Heat on a medium heat until bubbling, stir in the cream and adjust seasoning with a pinch of salt and pepper.
  3. Add the warm pappardelle to the sauce and stir to coat fully.
  4. Serve a portion on a warmed plate and finish with a sprinkle of parmesan and some fresh basil. Supper in minutes!
Categories: Dinner

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