Ingredients Jump to Instructions ↓

  1. 300 g pappardelle

  2. 100 ml double cream

  3. 1 tbsp green peppercorns , crushed

  4. 2 tbsp olive oil

  5. 1/2 onions , roughly chopped

  6. 4 clove garlic , crushed

  7. 240 g canned chopped tomatoes

  8. 1 tbsp tomato puree

  9. 0.4 tsp caster sugar

  10. 1 tsp vinegar

  11. 1 pinches black pepper

  12. 1 tbsp leaves basil

Instructions Jump to Ingredients ↑

  1. Pappardelle with creamy tomato sauce Method 1. First make the tomato sauce. Heat the olive oil in a heavy-based saucepan.

  2. Add in the onions and fry gently for 2-3 minutes, then add the garlic and fry for a further 2-3 minutes,stirring often.

  3. Add in the canned tomatoes, tomato puree, sugar, vinegar, salt and freshly ground pepper and basil.

  4. Bring to the simmer, reduce the heat and cook gently for 6-7 minutes. Cool slightly then blend using a hand or jug blender.

  5. Bring a large pan of salted water to the boil. Add in the pappardelle and cook until al dente. Drain.

  6. Meanwhile, heat the double cream and half the tomato sauce (reserving the remainder for future use) in a saucepan, stirring well and gently heat through.

  7. Stir in the peppercorns, season to taste with salt and freshly ground pepper and serve with the pappardelle.


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