September 19, 2020
Pappardelle with Tomato Basil Mushroom Sauce
Pg. 144
Ryan Kate, Season 3
40 down…59 to go!
I’m three hours in and have two pasta dishes down! Just like the first recipe, Pappardelle with Bacon Cream Sauce, this one was so simple and quick (apart from the time it took to make the pasta from scratch).
Boiling the pasta only took three minutes. The veggies didn’t take long to cook, either. You sauté your minced shallot and garlic for about four minutes, add tomatoes, then mushrooms, and cook for a few minutes more. Pour veggies over pasta and top with parmesan cheese and basil!
I wanted to garnish it with more basil — I had bought a bunch — but it spoiled really quickly, and I only had a few good ones to work with. Next time, I will add all the basil!
What I did differently:
- I was supposed to chop the mushrooms but I thought if the tomatoes were gonna stay whole, the mushrooms could too.
- I doubled the garlic. I always double the garlic.
All my love,
Dani, a big tid
P.S. Have you ever made homemade pasta? Tell me what you’ve made!
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Amazing dinner!