Pappardelle In Fresh Tomato Sauce Food

CHEAT'S HOMEMADE PAPPARDELLE WITH QUICK TOMATO SAUCE

Steps:

• Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil's hot, add the garlic and chilli and fry until lightly coloured.
• Drop in most of the basil - stand back as it will crackle and spit in the oil - and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You'll end up with a chunky sauce - if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
• Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
• Drain the pasta strips in a colander, reserving a little of the cooking water.
• Stir the pasta into the warm sauce. If it's a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.

RECIPE: FRESH PAPPARDELLE WITH ROASTED TOMATO SAUCE

Steps:

• Make the pasta dough: In a stand mixer fitted with the dough hook attachment, combine all of the dough ingredients. Mix on medium speed until a dough begins to form, then transfer to a clean work surface. Knead the dough until it fully comes together, then wrap in plastic wrap and rest in the refrigerator for 1 hour.
• Meanwhile, make the roasted tomato sauce: Preheat the oven to 400 F. Spread 2 tablespoons of the olive oil onto a baking sheet. Lay the sliced onions on the sheet, then top with the garlic, oregano, salt and pepper. Lay the tomatoes over the seasoned onions, face-side down. Pour the remaining olive oil over the top of the mixture and season with salt and pepper.
• Transfer to the oven and cook until the vegetables are tender and lightly golden, 20 minutes. Remove from the oven and let cool. When cool enough to handle, remove the skins from the tomatoes and discard, then transfer the contents of the tray to the bowl of a food processor. Pulse the mixture until a chunky sauce comes together, then season with salt and pepper. Transfer to a large skillet and set aside.
• On a lightly floured work surface, roll the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta roller. Sprinkle the dough with more all-purpose flour and begin to roll out. Gradually make the roller thinner until the pasta sheets are ⅛ inch thick. Using a knife, cut the dough into 10-by-1-inch strips of pasta.
• Assemble the pasta: Bring a large pot of water to a boil, then season with salt. Cook the pasta until al dente, 3 to 4 minutes. Drain the pasta, reserving ¼ cup of the cooking liquid.
• Bring the large skillet of tomato sauce to a light simmer, then add the drained pasta and reserved cooking liquid. Toss until incorporated, then season with salt and pepper. Divide between plates, garnish with basil leaves and freshly grated Parmesan, and serve.

PAPPARDELLE WITH SIMPLE TOMATO SAUCE

Steps:

• Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.
• Add most of the basil, stir and wait few seconds until wilted.
• Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.
• Stir in capers, sea salt and pepper. Set aside and keep warm.
• On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel.
• Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.
• Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.

PAPPARDELLE WITH TOMATO SAUCE AND MARINATED PECORINO SARDO

Steps:

• In a sauté pan over medium-low heat, bring the tomato sauce to a simmer. Finely crumble the cheese into the sauce, allowing it to melt and incorporate.
• Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente.
• When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper, toss, and serve immediately.

SHREDDED BEEF PAPPARDELLE IN CREAMY TOMATO MARINARA

Steps:

• Preheat oven to 325 degrees or get slow cooker out and set it to high.
• Season Roast with Italian seasoning, onion powder & cracked black pepper set aside.
• Chop 1/4 of the onion in a dice, chop 4 cloves of garlic set aside.
• Brown Roast on both sides in olive oil over Medium high until it has a nice crust then take it out and set aside.
• Place diced onion in pan and sautee for a couple minutes until almost translucent, then add the garlic sautee for another minute .
• Deglaze the pan with the Beef Broth getting all the yummy bits off the bottom.
• Add the tomato sauce and tomato paste and let it simmer for a couple minutes.
• Place roast in Dutch Oven or Slow Cooker and cover with Broth mixture and cook for 2.5 hours until it is fork tender.
• (This part can be done the day before).
• While Roast is Braising prep for Sauce.
• Slice remainder of Onion very thinly and it should be in quarters so there aren't long strips of onion.
• (if you don't care for a lot of onion texture dice very small).
• Peel and dice Carrots about the size of. large Peas.
• Chop 2 Cloves garlic.
• Saute Carrots on medium high in 2 tlbsp olive oil for about 8 minutes until they start to soften.
• Add onions continue sauteeing for another 8 minutes.
• Add garlic some salt and pepper and 1 Tlbs sugar keep sauteeing on medium low for about 20 minutes or so until they are almost caramelized then set aside.
• When Roast is done take it out of Broth and set aside to cool so it will be easier to handle when you shred it.
• At this point if it's same day skim as much fat off the top of the broth as you can then take 3 cups broth and put it in a Pot large enough to put all the marinara, Shredded beef and remainder of ingredients (put remainder in freezer/Fridge for later use in soups or stews) and let it simmer until it reduces almost by 1/2 this will help create a great intense flavor.
• (If you are cooking the day before put braising liquid in fridge overnite to let the fat seperate and remove fat that way.).
• Once braising liquid has reduced by half add marinara, vegetables and the canned tomatos to it, letting the flavors combine stirring frequently over medium heat for about 30 minutes.
• Put water on to boil pasta.
• Shred or pull apart Beef with your fingers getting rid of all the fat.
• Add cream to Marinara then add the beef and stir to combine letting it simmer for a few minutes while the pasta cooks.
• Once pasta is done so are you Serve and enjoy!

PAPPARDELLE WITH MUSHROOMS AND TOMATO CREAM SAUCE

Steps:

• Soak porcini in hot water until softened, about 30 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
• Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes. Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes. Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes. Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil. Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaves.
• Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain. 3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. Serve with cheese.
• *Available at specialty foods shops and some supermarkets.