Print This Recipe Texas Tomato Cream Sauce With Red Jalapeno Pasta 1 lb. Pappardelle’s Red Jalapeno Pasta 3 cups Texas Tomato Broth*, see below ¾ cup light cream or half & half Texas Tomato Broth* 6 tablespoons garlic, finely minced 3 tablespoons thyme 1 teaspoon basil 2 teaspoons salt 1 ½ tablespoons ground black pepper 3 tablespoons balsamic vinegar 3 tablespoons olive oil 2 ½ cups red onion, thinly sliced 4 lbs. Roma tomatoes, halved 2 ½ tablespoons brown sugar 3 cups tomato juice 2 cups tomato puree 1. For the broth: combine garlic, thyme, basil, salt, pepper, vinegar, olive oil and red onions and place in two 9 in. x 13 in. non-reactive, oven proof pans, spreading evenly to edges. Place tomatoes (cut side up) on top. Bake in 325 degree oven until tomatoes wilt and onions begin to caramelize, about 40 – 60 minutes. Scrape out tomatoes and onions, place in blender, and add brown sugar, tomato juice and tomato puree. Puree until smooth. Can be refrigerated up to 4 days (or frozen up to 2 months). 2. Combine broth and cream in saucepan and heat until hot but not boiling. –Or- Use 7.5 oz. Pappardelle’s Fire Roasted Red Pepper Pesto instead of broth (“*” item). 3. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to heated pasta bowl. 4. Pour sauce over pasta and serve at once. Serves 6 http://www.pappardellespasta.com Copyright © by Pappardelle's Pasta Co. Print This Recipe