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
Ingredients:
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
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh basil and Parmesan cheese, serve and enjoy!