Pappardelle with creamy tomato sauce

For a tasty meal try Alan Coxon's recipe for pasta with a home-made tomato sauce
By Alan Coxon
Pappardelle with creamy tomato sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 pinches black pepper
  • 300 g pappardelle
  • 100 ml double cream
  • 1 tbsp green peppercorns, crushed

For the tomato sauce

  • 2 tbsp olive oil
  • 0.5 onions, roughly chopped
  • 4 clove garlic, crushed
  • 240 g canned chopped tomatoes
  • 1 tbsp tomato purée
  • 0.4 tsp caster sugar
  • 1 tsp vinegar
  • 1 pinches black pepper
  • 1 tbsp leaves basil


1. First make the tomato sauce. Heat the olive oil in a heavy-based saucepan. 2. Add in the onions and fry gently for 2-3 minutes, then add the garlic and fry for a further 2-3 minutes,stirring often. 3. Add in the canned tomatoes, tomato puree, sugar, vinegar, salt and freshly ground pepper and basil. 4. Bring to the simmer, reduce the heat and cook gently for 6-7 minutes. Cool slightly then blend using a hand or jug blender. 5. Bring a large pan of salted water to the boil. Add in the pappardelle and cook until al dente. Drain. 6. Meanwhile, heat the double cream and half the tomato sauce (reserving the remainder for future use) in a saucepan, stirring well and gently heat through. 7. Stir in the peppercorns, season to taste with salt and freshly ground pepper and serve with the pappardelle.


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