Wide Noodles In Tomato Cheese Sauce

Prep Time 15 Minutes Cook Time 15 Minutes Serves 4

Ingredients

 

2 tablespoons butter or margarine

1/3 cup finely chopped onion

2 tablespoons chopped fresh basil or 1 teaspoon dry basil

4 medium-size pear-shaped (Roma-type) tomatoes (about 8 oz. total), peeled, seeded, and chopped

1 clove garlic, minced or pressed

1/2 cup whipping cream

1 package (8 1/2 oz.) dry pappardelle (wide fettuccine), 10 to 12 ounces fresh pappardelle, or 8 ounces dry extra-wide egg noodles

Salt and ground white pepper

1 cup (4 oz.) shredded whole-milk mozzarella cheese

1/3 to 1/2 cup grated Parmesan cheese

Directions

Melt butter in a wide frying pan over medium heat.
Add onion and cook, stirring occasionally, until soft but not brown (about 3 minutes).
Stir in basil, tomatoes, garlic, and cream.
Cook, uncovered, stirring often, until tomatoes are soft (6 to 8 minutes).
Transfer to a food processor or blender; whirl until smooth.
Return sauce to pan; set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until barely tender to bite (3 to 4 minutes for dry pappardelle, about 2 minutes for fresh pappardelle, 4 to 6 minutes for noodles); or cook according to package directions.
Drain well.
Meanwhile, reheat sauce over low heat.
Season to taste with salt and white pepper.
Sprinkle with mozzarella cheese.
Heat without stirring just until cheese is melted (about 3 minutes).
Add pasta; mix lightly, using 2 spoons.
If you can't find these noodles you can use lasagne noodles.