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Ingredients
Pappardelle with Spiced Onion Sauce
- Ingredients
- 1 bunch parsley (about 30 g)
- 1 sprig rosemary
- ½ bunch Basil (about 15 g)
- 1 sprig thyme
- 1 shallot
- 2 Anchovy fillet
- 100 milliliters olive oil
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 400 grams Pappardelle noodles
- 4 red onions
- 1 red Bell pepper
- 3 Tbsps Red wine
- 125 milliliters Vegetable broth
- 1 bay leaf
- 125 grams Buffalo mozzarella (Or sheep's cheese)
Rinse and dry the parsley, rosemary, basil, and thyme. Remove the leaves from the parsley and basil and finely chop. Peel and finely dice the shallot. Puree the parsely, basil, shallots, anchovies, lemon juice, and two thirds of the olive oil. Season to taste with salt and pepper. Cover, and chill in the refrigerator. Peel and julienne the onions. Rinse and dry the pepper. Cut in halve, remove the seeds and membranes, and julienne.
Cook the pappardelle in boiling salted water until al dente. Sauté the onions in the remaining oil. Mix in the peppers, and season to taste with salt and pepper. Deglaze with the red wine and the vegetable broth. Add the bay leaf, rosemary, and the thyme and simmer gently for 5-6 minutes. Remove the herbs and season the sauce with salt and pepper. Tear the mozzarella into pieces, then mix into the sauce. Drain the pasta, and place onto plates. Top with the onion sauce and 1-2 tablespoons of the herb salsa, and serve immediately.