Wednesday, 20 June 2012

tomato chicken pappardelle

Lily and my favourite pasta at the moment is pappardelle, big wide ribbons of deliciousness.
This is a simple sauce which is just my sweet tomato sauce  that I use for just about everything.  I did add 2 tablespoons of tomato paste to the sauce to add more depth of flavour (but not essential).  The key to the sauce is to make sure you reduce it right down so there is no liquid left.

For this recipe I used

  • 3 serves of pappardelle
  • 2-3 tablespoons of tomato sauce - you don't need much
  • 1 chicken thigh chopped
  • 1 tablespoon of finely chopped italian parsley
  • parmesan cheese
  • salt and pepper 
  • olive oil

Put your pasta on first.  Cook your chicken in a large fry pan (so that you can add the cooked pasta to the pan).  Next add the tomato sauce, then the pasta, followed by the parsley.  Add some pasta water to loosen it up a bit.  Toss it all around, serve in it your favourite bowl and add some olive oil and parmesan cheese and black pepper.

Other recipes that use my basic sweet tomato sauce can be found here and here on pizza, here with spicy lamb and lebanese bread and here, with meatballs and couscous.


  1. This looks so nice I could eat it now.

  2. This is a fantastic recipe! I favourited your blog ages ago after a google search turned up your recipe for Dio brownies, and have been slowly working my way through your pasta dishes (your prawn linguine is brilliant!). I've never been able to make a really good tomato-sauce pasta before until now, and I think it's because I was using too much sauce. Thanks so much for the helpful hint to only use 2-3 tablespoons and to use pasta water as well. Genius!