Pappardelle With Piemontese Sugo Di Pomodoro
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Life4, Lifetime tv | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chicken stock |
| 3/4 | c | Chopped canned tomatoes in |
| heavy puree | ||
| 8 | T | Unsalted butter |
| 1 | lb | Imported pappardelle, or |
| other wide pasta | ||
| noodle | ||
| 1/2 | c | Freshly grated |
| parmigiano-reggiano | ||
| cheese |
INSTRUCTIONS
Bring 5 quarts of salted water to a boil in a large pot. Combine the stock, tomatoes, and 4 Tbsp. of butter in a large skillet. Bring to a boil, and reduce by about 1/4. Cook the pappardelle until almost al dente, 3 to 5 min. Drain and add to the skillet with the remaining butter. Toss for 1 min. until the paste is al dente. Add just enough cheese to thicken the sauce, and transfer to individual heated bowls. Garnish each portion of pappardelle with the remaining cheese. (Serves 6 to 8 as a first course or 4 as a main course) Copyright credit: 1991 by Johanne Killeen and George Germon © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 235
Total Fat: 26.6g
Cholesterol: 67.5mg
Sodium: 726.7mg
Potassium: 159.4mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 1.9g
Protein: 14.1g