Pappardelle Pasta with Ballymaloe Italian Tomato Pasta Sauce
- Cooking Time: 15 minutes
- Serves: 4
- Allergens: Wheat, egg, dairy
Originating from the region of Tuscany – and similar to wide fettuccine – pappardelle may have fluted or straight sides. This simple recipe is ‘deliziosa’, as our Italian customers may say! Ballymaloe Italian Tomato Pasta Sauce is packed full of ripe tomatoes, peppers and a carefully selected blend of herbs and a hint of chilli, so it needs little added to make a great pasta dish. This recipe is made richer with the addition of cream and, with some grated Parmesan and fresh basil, you’ll have a dish with all the flavours of Italy, that will be ready in 15 minutes.
- 250g pappardelle
- Ballymaloe Italian Tomato Pasta Sauce (400g jar)
- 60ml cream
- 2 oz water
- Salt & pepper
- Grated Parmesan and basil leaves for garnish
- Bring a large pot of water to the boil. Add salt. Stir in the pasta and cook for 4 minutes. Remove from the heat with the lid on and time for a further 4 minutes. Check that the pasta is cooked then drain immediately.
- Empty the contents of the Ballymaloe Italian Tomato Pasta Sauce into a medium-sized saucepan.
- Pour 60ml of water into the jar, tighten the lid and shake to dislodge any remnants, then add them to the saucepan.
- Heat on a medium heat until bubbling, stir in the cream and adjust the seasoning with a pinch of salt & pepper.
- Add the warm pappardelle to the sauce and stir to coat fully.
- Serve on a warmed plate and finish with a sprinkle of Parmesan and some fresh basil.