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You are here: Home / Recipes / Italian / Pappardelle alla Contadina

Pappardelle alla Contadina

December 4, 2014 By Manu 4 Comments

Pappardelle alla Contadina

A few weeks ago, I reviewed the Toollio, an amazing multi-function food processor that really makes your life easier in the kitchen.  I am very happy with it and, as promised, I am doing a little series on recipes developed using the Toollio to showcase its versatility.  After making some hearty meatballs and a luscious cheesecake, today I will show you how useful the Toollio can be to make an amazing pasta sauce.  I decided to call this dish Pappardelle alla Contadina (where Contadina means “Peasant style”) because it uses mostly ingredients that would be easily accessible to peasants in Italy.  Even porcini mushrooms are not hard to come by in the Italian country side.  I used the Toollio to thiny slice the carrots, which are the star of this sauce, and to grate some Parmigiano Reggiano to be generously sprinkled on top of the pasta.  The Toollio saved me a lot of time!  This recipe is hearty, creamy, fast to make and it tastes delicious.  Yet another great weekday dinner idea made in a jiffy thanks to the Toollio!  Enjoy and stay tuned for more recipes made using the Toollio!

Pappardelle alla Contadina

Toollio Veg 3 (1 of 1)

Pappardelle alla Contadina
5 from 2 votes
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Pappardelle alla Contadina

Pappardelle alla Contadina - a hearty, creamy and quick recipe for your midweek dinners.

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 1 small onion sliced
  • 2 tbsp extra virgin olive oil
  • 3 carrots thinly sliced
  • 15 gms – ½ oz. dried porcini
  • 1 cup hot water mixed with ¼ cup hot milk
  • 150 ml – 2/3 cup red wine
  • Salt & Pepper to taste
  • 230 ml – 1 cup fresh cream
  • 360 gms – 12.5 oz. pappardelle egg pasta
  • Parmigiano Reggiano finely grated

Instructions

  1. Grate some Parmigiano Reggiano using the Toolio’s Cheese Grater attachment and keep it aside.
  2. Thinly slice the carrots using the Toollio’s Vegetable Cutter attachment and keep them aside.
  3. Sauté the sliced onion in a saucepan with the extra virgin olive oil for a minute or 2, until soft and translucent.
  4. Add the thinly sliced carrots and stir.
  5. Add the red wine and cook, uncovered, on a slow flame until the wine evaporates.
  6. In the meantime, put the dried porcini mushrooms in a bowl with the hot water and milk and keep them there to soften for 10 minutes.
  7. Drain the porcini and filter the porcini liquid. Add both to the carrot and wine sauce and keep cooking until the carrots are soft and the liquid has almost evaporated. Season with salt and pepper and keep aside.
  8. Cook the pappardelle following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish cooking together with the sauce. Put the drained pasta in a saucepan with the carrot and porcini sauce, add the cream and mix well while cooking it on a slow flame for 1 or 2 minutes.
  9. Serve immediately with some thinly grated Parmigiano Reggiano and ground pepper on the top.

Toollio 10 (1 of 1)

Pappardelle alla Contadina

Pappardelle alla Contadina

 

This is a sponsored post, but the opinions and recipe in this post are my own.

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Related Posts:

  • Pasta with Braised Onions
  • Pasta with Peas #SundaySupper
  • Pasta with Fried Zucchini
  • Minestrone
  • Linguine with Potatoes

Filed Under: Italian, Mains, Mediterranean, Pasta, Sponsored Post, Vegetables, Vegetarian Tagged With: carrots, dinner, easy, Italian, mains, mushrooms, Pappardelle, pasta, peasant, porcini, quick, red wine, sauce, vegetarian

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Comments

  1. Maureen | Orgasmic Chef says

    December 4, 2014 at 7:10 pm

    I’m glad you’re giving that gadget a good workout. It’s a winner, I think. I wish I could afford one. 🙂

    Reply
  2. [email protected] says

    December 5, 2014 at 6:45 am

    CARROTS!! I didn’t know what it was, it looked so fancy sliced up so thin I thought maybe it was truffles! YUM! This is a classic simple pasta made interesting just by slicing those carrots thinly. Thanks for sharing this!!

    Reply

Trackbacks

  1. Pappardelle alla Contadina | Italian Food &... says:
    December 5, 2014 at 7:39 pm

    […] A few weeks ago, I reviewed the Toollio, an amazing multi-function food processor that really makes your life easier in the kitchen. I am very happy with it and, as promised, I am doing a little series on recipes developed using the Toollio to…  […]

    Reply
  2. May Menu Plan says:
    May 2, 2019 at 8:50 pm

    […] Pappardelle alla Contadina […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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