Pappardelle With Tomato Sauce And Marinated Pecorino Sardo 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.

PAPPARDELLE WITH TOMATO SAUCE

Steps:

• Cook the pappardelle in boiling salted water until al dente.
• Peel and finely dice the onion and garlic. Rinse and quarter the tomatoes. Remove the seeds and finely dice. Rinse and halve the chili. Trim the chili and finely dice. Heat the oil in a pan, and sauté the onion, garlic, and the chili. Add the white wine and the tomatoes. and simmer for 5 minutes until thickened. Season to taste with salt.
• Rinse and trim the arugula, then tear into bite-sized pieces. Mix the arugula and the pasta into the tomato sauce. Garnish with the walnuts and pine nuts, 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.