Pappardelle with creamy sauce
This recipe for pappardelle with sweet pepper and tomato sauce is a real revelation! It has all the advantages you can think of: it is super quick, easy, healthy, wholesome, cheap and delicious. Also, you can make more of the sauce and keep for later.
I made the 5-element recipe on the basis of giallozafferano one, where you can see step by step instructions. As it is suggested there, you can use shop-bought pasta. To make your own follow the instructions here.
The preparation
Prepare 1 red pepper, 1 medium-sized tomato or 4-5 plum tomatoes. Wash them and cut into rough cubes. In the meantime cook your pasta.
The procedure
In a medium-sized cooking pan add the following:
- Sweet 2 tablespoons of olive oil, 1 red bell pepper diced, simmer for 2-3 minutes and continue, 1/2 teaspoon of sweet paprika,
- Pungent 3-4 garlic cloves roughly chopped, a generous pinch of black pepper, a small pinch of cayenne powder,
- Salty a generous pinch of sea salt,
- Sour 1 tomato diced, 1 tablespoon of lemon juice, a pinch of basil or a few fresh basil leaves,
- Bitter a pinch of turmeric.
Stir the ingredients well and simmer covered on low heat for about 10-15 minutes until the pepper is soft and the tomatoes fall apart.
Blend the sauce with a hand mixer, check the flavour and continue with:
- Sweet 1/2 teaspoon of sugar or honey (in case the tomatoes are not sweet enough, otherwise skip that step).
The amounts will serve 3-4.
If there is a flavour missing feel free to add some more of the pungent, salty, sour, bitter and sweet, always following the same order.
Serve pappardelle wth pepper and tomato immediately with some grated parmesan on top. You can dip your pasta in the sauce like in the original recipe or just pour the sauce over.
For more pasta topping see: tagliatelle pasta with sage butter or parsley pesto pasta.
