Pappardelle With Simple Tomato Sauce Recipes

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 LOBSTER, SPICY TOMATO SAUCE, AND MINT

Steps:

• Marinate lobster meat in oil, garlic, lemon juice, and chiles in a large nonreactive bowl 30 minutes.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Heat tomato sauce in a large skillet over medium-high heat until hot.
• Add lobster, marinade, and pasta to skillet. Season with salt and pepper. Cook, tossing well, until pasta and lobster are heated through. Transfer to a serving dish, and scatter mint on top.

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 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.

TOMATO SAUCE FOR PAPPARDELLE WITH LOBSTER

Steps:

• Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add tomatoes, basil, chile, and salt. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 30 minutes.