Spinach Pappardella with Tomato cream

Now with all of your pasta making experience, make the Ecco La Pasta spinach pasta dough. Roll into thin sheets and hand cut them about 1” wide.

My trick for a great tomato cream sauce is to use any good tomato sauce and add reduced cream. Decadent but essential. A good gauge is to reduce 1 C of heavy to approximately ¼ cup. It should have a light nutty aroma and color.

Stir the reduced cream into the tomato sauce. Boil the Pappardella for 3-4 min. and top lightly with the sauce. This dish is to have a delicate feel to it.

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