Bella Rosa Pappardelle with Creamy Tomato Rose Sauce
Instructions
- 1
Bring a large pot of salted water to boil for the pasta.
- 2
Finely mince the shallot and garlic. Chiffonade the basil leaves by stacking them, rolling tightly, and slicing into thin ribbons.
- 3
Heat olive oil and butter in a large skillet over medium heat. Add the shallot and cook until translucent, about 2-3 minutes.
- 4
Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- 5
Stir in tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- 6
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
- 7
Add the crushed tomatoes and simmer for 8-10 minutes, stirring occasionally.
- 8
Meanwhile, cook the pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 9
Lower the heat on the sauce and slowly stir in the heavy cream, creating the signature rosa (pink) color.
- 10
Add half the basil and half the parmesan to the sauce. Season with salt and pepper.
- 11
Add the drained pasta to the sauce, tossing with pasta water as needed to achieve silky consistency.
- 12
Serve immediately, topped with remaining parmesan, basil, and a drizzle of olive oil.
Chef's Note
"This elegant pasta transforms simple ingredients into something truly special - the silky rose sauce hugs each ribbon of pappardelle perfectly. Don't be intimidated by the steps; take your time with the sauce and you'll create restaurant-quality magic at home."
