Recipe - Pappardelle With Piemontese Sugo Di Pomodoro

1 One half cup Chicken stock
Three fourths cup Chopped canned tomatoes in
heavy puree
8 tablespoon Unsalted butter
1 pound Imported pappardelle; or
other wide pasta
; noodle
One half cup Freshly grated
parmigianoreggiano cheese

1. Bring 5 quarts of salted water to a boil in a large pot.

2. Combine the stock, tomatoes, and 4 Tbsp. of butter in a large skillet.
Bring to a boil, and reduce by about 1/4.

3. 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.

4. 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.

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