Pappardelle is made by completely cutting the strips in thin shapes. This delicious pasta variety provides a very nice fit recipe, especially with onions and parmesan.
Ingredients For The Noodles
3 Garlic Cloves
50 g dried tomatoes (well drained)
1-2 red chili peppers
75 g butter
Salt and black pepper
1 spoon sugar
350 ml wine
2 sprigs of rosemary
500 g pappardelle noodles
50 g Parmesan
Peel onions, halve and cut them into thin slices. Peel the garlic and cut it into thin slices. Cut the dried tomatoes into thin strips. Clean chili and dice finely. Steam all in a large pot in the butter vigorously. Season with salt, pepper, and a little sugar. Fill with wine and put the rosemary. Simmer in a closed pot over low heat for 25 to 30 minutes, stirring occasionally.
Cut salami into fine strips. Clean tomatoes and cut them in half. Roughly chop parsley. Mix the salami and tomatoes under the onions 3 to 5 minutes before the end of cooking. Fetch out sprigs of rosemary again.
Cook the noodles in salted water according to the instructions in the package. Drain and mix with the onions and parsley. Slice the Parmesan thinly in portions.
The pasta should be cooked with salty water only so far that they have a strong bite; inside has to be still noticeably solid. Otherwise, they would be too soft.