Ballymaloe Italian Tomato Pappardelle

  • Cooking Time: 15 minutes
  • Serves: 4
  • Allergens: wheat, egg, dairy

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Description

A beautifully simple recipe. Ballymaloe Italian Tomato Pasta Sauce is packed full of ripe tomatoes, peppers and a careful 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. With some grated Parmesan and some fresh basil, you’ll have a dish with all the flavours of Italy, in 15 minutes.

Ingredients

  • 250g pappardelle
  • 60ml cream
  • 1 jar (400g) Ballymaloe Italian Tomato Pasta Sauce
  • 2 oz water
  • Salt and pepper
  • Grated Parmesan and basil leaves for garnish

Dietary Suitability

Method

  1. 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.
  2. Empty the contents of the Ballymaloe Italian Tomato Pasta Sauce into a medium-sized saucepan.
  3. Pour 60ml of water into the jar, tighten the lid and shake to dislodge any remnants, then add them to the saucepan.
  4. Heat on a medium heat until bubbling, stir in the cream and adjust the seasoning with a pinch of salt and pepper.
  5. Add the warm pappardelle to the sauce and stir to coat fully
  6. Serve on a warmed plate and finish with a sprinkle of Parmesan and some fresh basil.

  • Cooking Time: 15 minutes
  • Serves: 4
  • Skill: easy
  • Allergens: wheat, egg, dairy

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