Recipe | Pappardelle with Sweet Pepper Ragu

Pappardelle with Sweet Pepper Ragu

Chef Walter Pisano, Tulio Ristorante, Seattle

from the KCTS 9 Chefs 2008 Cookbook and DVD

serves 8

1/4 cup olive oil
1 each large red, yellow and orange pepper, seeded and cut into 1/4-inch strips
1 medium red onion
1 cloves roasted garlic
3 cups nage (vegetable stock)

Peel and halve the onions, and cut lengthwise into 1/4-inch slices, the same size as the pepper strips. In a large sauté pan, heat oil over medium flame and add onions and garlic. Cook until they soften and start to caramelize. Add the peppers and reduce heat to low. Cover and cook for 45 minutes or until tender, stirring occasionally. Add nage and cook an additional 15 minutes. Remove from heat. If making in advance, and place in a shallow pans; cool in the refrigerator. Makes approximately 1 quart.

fresh sheet pasta or purchased pappardelle noodles
3 tablespoons tomato sauce
6 basil leaves, torn or rough chopped
good quality virgin olive oil
goat cheese, crumbled

To serve, cook preferred pasta al dente and drain. Add tomato sauce and basil to the pepper mixture; salt and pepper to taste. Add pasta to the pepper mixture and toss. Place pasta in serving dishes. Drizzle with olive oil and garnish with goat cheese. The dish should be slightly soupy.

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