I imagine that this the primary time, after testing recipes for a few years, that I truly doubled a recipe in order that there could be sufficient to feed the 2 of us.
I bought recent pappardelle at an area pasta store the place you should buy, recent day by day, pasta in bulk. I actually admire that, as a result of I should buy what I would like, and never have small quantities of varied leftovers from prepackaged pasta that often are available in considered one of 2 sizes, 10 ounce packages, or 1 pound packages. That being stated, within the case of this recipe, having somewhat bit extra, or much less, pappardelle just isn’t an issue, being which you could all the time alter the sauce substances a bit.
There have been 2 parts on this recipe that I used to be not sure of, and truly wished that I may change. Being that it was a check recipe, I exercised some self-control, and cast forward, limiting myself to the recipe as written.
In terms of parsley, I’ve solely used the leaves of the plant. With cilantro, I do use the stems in addition to the leaves, however with parsley I all the time thought the stems to be powerful, and have by no means chopped them up and used them as you do right here. The stems have been a pleasant addition to the sauce, and I appreciated the thought that I used to be utilizing one thing that will have simply ended up within the compost bin.
The opposite ingredient that I silently needed to vary was retaining the fennel seeds complete. I like fennel seeds quite a bit, however have all the time toasted them in a small forged iron pan, after which floor them. When leaving them complete, they weren’t one thing to get caught in your enamel, however ended up being little pops of taste.
In each instances, I discovered a brand new approach, appreciated the outcomes of each, and can use each of them once more.
We have been serving a Napa Valley Zinfandel with this for dinner, so I truly used 1/3 C. of that dry Zinfandel for my purple wine within the dish.
I went to 4 shops, searching for passata, strained tomatoes, together with 2 locations the place I used to purchase jars of them. I couldn’t discover them, however they’re very simple to make, no have to even search them out. I drained cans of diced tomatoes positioned the drained tomatoes within the meals processor, and pulsed them until I had a pleasant chunky sauce.
The completed dish made for a comforting, bistro-style bowl of pasta. It was very simple to throw collectively, and one thing I can see making once more, particularly if I’ve a bunch of parsley that I want to discover a use for. We loved a inexperienced salad with skinny slices of purple onion and cubed beets with this dish.
