Pappardella Alla Cream & Tagliatelle

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1 Jar of Sugo Sauce
8 oz Mushrooms 
2 Red Peppers 
1 Cup of Double Whipping Cream
2 Cups Small Cherry Tomatoes
1 Small Box of Arugula
 Fresh Parmesan
2 Tablespoons Extra Virgin Oil 
500g of Pappardelle

Slice Mushrooms & Pepper. Then Sauté in Olive Oil add Jar of Sugo Sauce and let simmer for 10 mins reduce heat and add Cream and mix.

Cook Pasta for 2min less than stated cooking time

Then add pasta to sauce mix well.

Place pasta on plate then Assemble Arugula and small Cherry Tomatoes on Top. Add Large shavings of Parmesan over ingredients then drizzle with Olive oil. 

Bon Appite!

Sugo Sauce ( Marinara)

2 tablespoons Extra Olive Oil
4 Large Cloves of Garlic ( Minced)
1 Small Onion ( Finely Chopped)
4 Cups of Tomato Puree (28oz)
1 tablespoon Chopped Fresh Italian Parsley Leaves
1 Large fresh Basil Stem ( without Leaves)
1/2 teaspoon of Sea salt
Pinch of Baking Soda or Sugar

Heat Olive oil in a large pot over a Medium heat, add onion's & garlic sauté until lightly caramelized (+/- 6mins).

Add tomatoes & salt bring to a simmer, add parsley & basil stem, simmer until it's a sauce like consistency (15/20mins)

Taste & adjust the Seasoning If Sauce is to acidic then add baking soda, If you like your sauce a little sweet then add some sugar Cook for an extra 5mins.

Bon Appite 


3 tablespoons Virgin Olive Oil
1 tablespoon Butter Unsalted
1 Jar of Homemade Sugo Sauce
1 Med onion (finely chopped)
2 Cloves Garlic
3/4 pound of Mushroom (Caps omly)
4 Ounces of Chopped Smokey Bacon
1/2 cup Fresh chopped Italian parsley
1 cup Heavy whipping cream
1 pound of dry Fettuccine
Parmigiano- Reggiano for Grating
Salt & Pepper

Cook Pasta in a large pot of boiling water & add 2 tablespoons of salt & a drop of Olive Oil, cook as per direction on pasta box -1min Reserving 1 cup of cooking Liquid when cooked

In a Large pan heat oil & butter over medium to high heat add onions & garlic cook until golden, add mushrooms & bacon cook until water has absorbed from mushrooms ( 10min) Add Sugo Sauce and cook for 5 mins, Add Cream and continue to cook for 3 mins turn of heat Add Reserving liquid 1/4 cup at a time as needed to moisten add parsley and server over pasta and grated Parmigiano-Reggiano

Bon Appite