Recipe: Fresh Pappardelle With Roasted Tomato Sauce
For Sara Jenkins, chef of Porchetta in New York City, nothing evokes memories of her mother like fresh pasta—and, here, she shares her mom's recipe for fresh pappardelle with a roasted tomato sauce. Unlike a classic red sauce, this sauce is made of roasted onions and tomatoes blended in the food processor.
When making fresh pasta, flour is your friend. The last thing you want is your dough sticking to anything: the table, the rollers and especially not itself. This dough is on the soft side, so work cleanly and don't be afraid to add an extra dusting of flour when needed.
To learn more, read "Word to Your Mother."
Recipe adapted from 'The Four Seasons of Pasta,' by Nancy Harmon Jenkins and Sara Jenkins (Avery)
Fresh Pappardelle With Roasted Tomato Sauce Recipe
Sara Jenkins shares the comforting fresh pasta and tomato sauce recipe she makes with her mom.
Ingredients
- For the Pasta Dough
- 3 cups plus 2 tablespoons all-purpose flour, plus more for dusting
- 6 tablespoons water
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 3 eggs
- For the Roasted Tomato Sauce
- ½ cup olive oil, divided
- 1 medium red onion, sliced into ½-inch-thick rings
- 2 garlic cloves, roughly chopped
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 8 (2 pounds) ripe tomatoes, cores removed and flesh halved
- For Assembly
- Kosher salt and freshly ground black pepper, to taste
- Basil leaves, for garnish
- Freshly grated Parmesan, for garnish
Directions
- Make the pasta dough: In a stand mixer fitted with the dough hook attachment, combine all of the dough ingredients. Mix on medium speed until a dough begins to form, then transfer to a clean work surface. Knead the dough until it fully comes together, then wrap in plastic wrap and rest in the refrigerator for 1 hour.
- Meanwhile, make the roasted tomato sauce: Preheat the oven to 400 F. Spread 2 tablespoons of the olive oil onto a baking sheet. Lay the sliced onions on the sheet, then top with the garlic, oregano, salt and pepper. Lay the tomatoes over the seasoned onions, face-side down. Pour the remaining olive oil over the top of the mixture and season with salt and pepper.
- Transfer to the oven and cook until the vegetables are tender and lightly golden, 20 minutes. Remove from the oven and let cool. When cool enough to handle, remove the skins from the tomatoes and discard, then transfer the contents of the tray to the bowl of a food processor. Pulse the mixture until a chunky sauce comes together, then season with salt and pepper. Transfer to a large skillet and set aside.
- On a lightly floured work surface, roll the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta roller. Sprinkle the dough with more all-purpose flour and begin to roll out. Gradually make the roller thinner until the pasta sheets are ⅛ inch thick. Using a knife, cut the dough into 10-by-1-inch strips of pasta.
- Assemble the pasta: Bring a large pot of water to a boil, then season with salt. Cook the pasta until al dente, 3 to 4 minutes. Drain the pasta, reserving ¼ cup of the cooking liquid.
- Bring the large skillet of tomato sauce to a light simmer, then add the drained pasta and reserved cooking liquid. Toss until incorporated, then season with salt and pepper. Divide between plates, garnish with basil leaves and freshly grated Parmesan, and serve.