COOKBOOK: Great Italian Food - Women’s Weekly


Pappardelle is difficult to find and although I have a wonderful deli nearby which stocks all continental pastas, I had no time to get there and had to settle for fettuccine. If you have spare time you can always make your own!

Pappardelle is very similar to the fettuccine, just a little wider. So Fettuccine it was and it was delicious!

After reviewing the recipe I really thought it was going to lack in flavour but it certainly proved me wrong! It was delicious!



Serves 4

Olive oil

2 medium brown onions, diced

4 cups sun-dried tomatoes in oil, drained

2 cloves garlic, chopped (optional)

1/4 cup chopped fresh parsley

1/4 cup tomato paste

2 fresh red chillies, seeded and chopped finely

2 cups beef stock

400g pappardelle (or substitute with fettuccine)

Boil water, add a tablespoon of oil and some salt and cook pasta as per instructions on package. Whilst cooking the sauce, leave some liquid in the pot with pasta and add a tablespoon of butter and allow it to melt. This will stop the pasta from sticking.

Heat a tablespoon of olive oil in frying pan, add garlic and onion, fry for a minute,. Add chilli and fry until onion is soft. Add sun dried tomatoes cook for a further 2 minutes. Add parsley, tomato paste and stock and stir well. Bring to boil and simmer for 8-10mins.

Gently toss the sauce in the pasta. Sprinkle some parsley. It is now ready to serve.

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