Pappardelle Pasta with Ballymaloe Italian Tomato Pasta Sauce
Originating from the region of Tuscany - and similar to wide fettuccine - pappardelle may have fluted or straight sides. This simple recipe is
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Cooking tools:
- Pot
- Stove
- Colander
- Saucepan
- Wooden spoon
- Measuring cup
- Grater
- Plate
Ingredients
- 250g pappardelle
- Ballymaloe Italian Tomato Pasta Sauce (400g jar)
- 60ml cream
- 2 oz water
- Salt
- pepper
- Grated Parmesan and basil leaves for garnish
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