Wide Noodle Pasta with Red Sauce & Cannellini
Submitted by kdwidges
Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of bold, rustic pasta that makes you forget takeout exists.
Wide pappardelle noodles catch every bit of a chunky sauce built from fresh tomatoes, artichoke hearts, roasted red peppers, and a splash of white wine.
Cannellini beans bulk it up into a proper meal, while sun-dried tomato pesto and a hit of hot sauce keep things lively.
Finish each plate with freshly grated Asiago and you’ve got a 40-minute dinner that eats like Sunday supper.
Variations
- Swap the pappardelle for broad egg noodles or rigatoni to catch more sauce
- Use a leek instead of onion for a milder, more delicate sweetness
- Substitute canned roma tomatoes when fresh ones aren’t in season
Chef Tips
- Brown the onions well before adding anything else; that caramelization is the flavor base of the whole dish
- Deglaze with the wine while the pan is still hot so it lifts all those sticky bits off the bottom
- Dissolve the cornstarch in the cold tomato mixture before adding it to the pan, or you’ll get lumps
- Warm your serving plates in the oven for a few minutes; it keeps the pasta hot longer
Ingredients
Directions
Tomato mix: In a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers.
Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce.
Dissolve the cornstarch in this mixture.
Onion mix: Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed.
Add chopped garlic to wok and sauté for 1 minute.
Deglaze the pan with the wine.
Bean sauce: Stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed.
Adjust to taste with salt and pepper.
Add the cannellini beans and heat them.
Add the parsley.
Meanwhile, cook the pasta al dente.
Drain. Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated Asiago.
Variations/Substitutions Substitute 1 leek for the onion. Substitute 1 16-oz can of ‘recipe ready’ ripe roma tomato concasse for the fresh tomato. Substitute broad egg noodles for the pappardelle.
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