Pappardelle Pasta Recipes how to make pappardelle pasta

pappardelle pasta and cook until al dente, about 11-13 minutes. Drain pasta and place in a large bowl. Sliced Italian sausage and place in pepper tomato sauce, toss and then place over pappardelle pasta. Gently toss the sauce and pasta together so everything is coated. Pappardelle vegetables in the oven make easy work of a pasta sauce. The vegetables soften and sweeten while they cook and there is no constant stirring involved as there is with hob-top cooking. This recipe calls for fresh pasta

Ingredients

• 65ml extra virgin olive oil
• 4 tomatoes, halved
• 2 red onions, cut into wedges
• 4 small courgettes, thickly sliced
• 2 small fennel bulbs, thickly sliced
• 2 garlic cloves, thickly sliced
• 1 teaspoon smoked paprika (pimenton)
• 50g small black olives
• 400g fresh pappardelle pasta or Fresh Pasta Dough
• 2 tablespoons butter
• Sea salt and freshly ground black pepper
• Grated manchego cheese, to serve

Directions

1. Preheat the oven to 220 °C (425 °F) Gas 7.
2. Put the oil in a roasting tin and heat in the oven for 5 minutes.
3. Add all of the vegetables and the garlic to the roasting tin and sprinkle over the paprika. Season to taste with salt and pepper. Roast in the preheated oven for about 20 minutes, giving the tin a shake after 15 minutes. Remove from the oven and stir in the olives. Cover and leave to sit while you cook the pasta.
4. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions, or just until the pasta rises to the surface – it will cook much quicker than dried pasta. Drain well and return to the warm pan. Add the butter and toss well. Add the roasted vegetables and toss gently to combine. Sprinkle with grated manchego to serve.