Papardelle (Marc Fosh)

  • Recipe difficulty: Medium
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  • Serves: Up to 4 people

Marc Fosh's pappardelle with red pepper tomato sauce

Marc Fosh's pappardelle with red pepper tomato sauce

Serves: 4
Preparation time: 5 mins
Cooking time: 20 mins


1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring until softened.

2. Add the chopped red peppers, tomatoes and basil. Cook over a medium heat for 15 minutes, stirring occasionally.

3. Pour the mixture into the Braun Multiquick 7 hand blender large chopper accessory and pulse until the mixture is smooth. Meanwhile, cook the pappardelle in a large pan of salted boiling water according to pack instructions.

4. Drain the pasta well and then return to the pan. Add the red pepper tomato sauce to the pasta and season with salt and pepper. Toss well and serve with grated Parmesan.


Marc Fosh's tip

Keep any leftovers in the fridge and add some fresh rocket for a delicious lunch-time pasta salad.



• 500g dried pappardelle
• 2 tbsp parmesan, grated

Ingredients for red pepper tomato sauce
• 1 onion, finely chopped
• 2 red peppers, seeded and chopped with skin on
• 1 garlic clove, crushed
• 1⁄2 tin of plum tomatoes
• 3 tbsp olive oil
• 10 fresh basil leaves
• Salt and pepper to season

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