Roasted Tomato and Fennel Sauce over Tomato Cracked Pepper Pappardelle

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 35 Minutes
Total Time:  45 Minutes


1 lb. Pappardelle's Tomato Cracked Pepper Pappardelle
2 (15-oz.) cans fire-roasted tomatoes
1 bulb fennel, diced 
1 stick butter
1/2 cup cream
4 cloves garlic, minced
2 carrots, diced
1 medium yellow onion, diced
1/3 cup fresh basil, chopped
1 Tbsp. kosher salt
1 cup grated Parmesan cheese


  1. In a medium saucepan, melt butter on medium heat. Add diced carrot, onion, fennel, and 1/2 Tbsp. salt. Sauté until soft, about 5-10 minutes. Add garlic and continue to stir until fragrant, about 1 minute.
  2. Turn up the heat to high and add tomatoes and bring to a boil. Once the sauce is boiling low heat and return to a simmer. Simmer for 15 minutes.
  3. In a separate pot cook pasta in 4 quarts (3.8 liters) until al dente, about 8-10 minutes. Drain, reserving 1 cup of pasta water.
  4. Add cream once the sauce is simmering and stir to combine. Once the sauce is combined either pour into a blender and blend until smooth, or use an immersion blender for the same result.
  5.  Add the sauce to the pasta and stir to combine. If the sauce looks too thick add the reserved pasta waster in 1/4 cup increments.
  6. Garnish with fresh basil and Parmesan cheese, serve and enjoy!