Your shopping cart is empty.

Carrot Tarragon Pasta Pomodoro

Social Media Sharing


Serving Size: 
  • 1 lb. Pappardelle’s Carrot Tarragon Pasta
  • 2 lbs. fresh ripe plum tomatoes, peeled, seeded and coarsely chopped.
  • 6 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Sea salt
  • Parmesan cheese
  1. Put all the ingredients (except Parmesan cheese) in a saucepan and simmer for 20-40 minutes. The tomatoes need to reduce and separate from the butter.
  2. Remove from heat and discard the onion. (The onion is placed simmered with the tomatoes to primarily give the sauce it’s subtle sweetness.)
  3. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain.
  4. Pour noodles into the sauce and stir until noodles are completely covered in sauce. Serve. Sprinkle freshly grated Parmesan on top if so desired.

    (-Or- For those who enjoy basil, add a hearty dollop of Pappardelle’s Traditional Basil Pesto to the sauce right before serving.)

From This Recipe

$6.49 | 7 oz. container