Pappardelle with red pepper tomato sauce

Total time:
25 mins
Mỳ sợi Papardelle (Marc Fosh)


5 mins
20 mins

[Missing text '/recipes/details/difficulty' for 'English (United Kingdom)'] 1

  1. In a large saucepan, heat the olive oil over medium heat. For quicker results and no tears, just place the onion and garlic in Braun’s MQ 20 chopper accessory. Attach to a suitable hand blender and roughly chop. Add to the pan and cook until softened.
  2. Now cut the peppers into small pieces with a knife and cut the tomatoes in half. Add with the basil leaves to the pan and cook over a medium heat for 15 minutes, stirring occasionally with a wooden spoon.Now attach the blending shaft to the hand blender and pulse in the pan until the mixture is smooth.
  3. Cook the pappardelle in a large pan of salted boiling water according to packet instructions.Meanwhile re-use the MQ 20 chopper accessory to mince the Parmesan. Again attach to the hand blender and mince to a fine consistency. Drain the cooked pasta well and then return to the pan. Add the red pepper tomato sauce to the pasta and season with salt and pepper. Toss well and serve with the Parmesan.
Keep any leftovers in the fridge and add some fresh rocket for a delicious lunch-time pasta salad.