INGREDIENTS
8 oz pappardelle nests / 225 g
10 oz cherry tomatoes, halved / 280 g
1 small red onion, thinly sliced
2 handfuls fresh spinach
6 garlic cloves, thinly sliced
6 oz tomato paste / 170 g
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1/2 tsp chili flakes
1 tsp kosher salt
1 tsp black pepper
Zest of 1 lemon
3 tbsp olive oil / 45 ml
1 cup heavy cream / 240 ml
2 1/2 cups chicken broth / 600 ml
Toppings
Fresh basil leaves, torn
Grated Parmesan
Protein of choice: grilled chicken, shrimp, Italian sausage links
INSTRUCTIONS
- 1
Add the pappardelle nests, cherry tomatoes, red onion, spinach, and garlic to a large skillet. Sprinkle in the oregano, basil, parsley, chili flakes, salt, pepper, and lemon zest. Spread the tomato paste evenly over the top, then drizzle in the olive oil and pour in the heavy cream and chicken broth.
- 2
Bring to a gentle simmer over medium heat, cover, and cook for 10 minutes, stirring occasionally so the pasta separates and cooks evenly and the tomato paste melts into the sauce.
- 3
Once the pasta is tender and the sauce has thickened, give everything a final mix.
- 4
Serve topped with fresh basil, grated Parmesan, or protein of your choice (grilled chicken, shrimp, or Italian sausage links are best).