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Pappardelle with Creamy Tomato Sauce

Chef Alan CoxonThis recipe for Pappardelle with Creamy Tomato Sauce has been reproduced courtesy of Chef Alan Coxon.

National Vegetarian Week 2009 is 18th to 24th May. Celebrate with Alan Coxon's flavoursome recipes that will even have tenacious carnivores converted!

Alan's vegetarian recipes incorporate his Heart of England Fine Food (HEFF) nominated Luxury Golden Baby Beetroots with Roman Vinaigre, a great product for both vegetarians and omnivores alike!

Before red beetroots became fashionable, mainly for their pigment, golden beetroots were the original and most popular variety in the Roman period. By using golden beetroots Alan has brought a taste of the past to this traditional pickle.

Alan's Luxury Golden Baby Beetroots with Roman Vinaigre is part of the Historic Food range, currently comprising three Historic Vinaigres and seven Historic Pickles and Chutneys, available in stores across the UK. For more information visit or

Ingredients for Pappardelle with Creamy Tomato Sauce

1 pinch salt and fresh ground black pepper
300g pappardelle pasta
100ml double cream
1 tbsp green peppercorns, crushed
2 of Alan Coxon's Luxury Golden Baby Beetroots with Roman Vinaigre, chopped

For the tomato sauce:
2 tbsp olive oil
½ onion, roughly chopped
4 garlic cloves, crushed
240g canned tomatoes
1 tbsp tomato purée
½ tsp caster sugar
1 tbsp Alan Coxon's Mediaeval Ale-Gar
1 pinch salt and fresh ground black pepper
1 tbsp fresh basil leaves, torn

How to make Pappardelle with Creamy Tomato Sauce

  • First make the tomato sauce.
  • Heat the olive oil in a heavy-based saucepan and add in the onions. Fry gently for 2-3 minutes, then add the garlic and fry for a further 2-3 minutes, stirring regularly.
  • Add the canned tomatoes, tomato puree, sugar, Mediaeval Ale-Gar, salt, freshly ground pepper and basil.
  • Bring to the simmer, reduce the heat and cook gently for 6-7 minutes. Leave to cool slightly then blend using a hand or jug blender.
  • Bring a large pan of salted water to the boil. Add in the pappardelle and cook until al dente then drain.
  • Meanwhile, heat the double cream and half the tomato sauce in a saucepan (reserving the remainder for future use), stirring well.
  • Stir in the green crushed peppercorns, the diced golden beetroots.
  • Season to taste with salt and freshly ground pepper and serve with the pappardelle.

Serves 4

Chef Alan Coxon

Published with permission of Alan Coxon