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Whole Wheat Toasted Onion Pappardelle with a Creamy Sun-Dried Tomato Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Whole Wheat Toasted Onion Pappardelle
  • 1 medium onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup heavy cream
  • 1/2 cup drained, oil-packed sun-dried tomatoes, finely chopped*
  • Freshly grated Parmesan cheese

*Or use 1/2 cup Pappardelle's (7 oz.) Sun-Dried Tomato Pesto

  1. Add onion, garlic, salt, and pepper to a large skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add cream, and sun-dried tomatoes. (-Or- *Use 1/2 cup Pappardelle’s (7 oz.) Sun-Dried Tomato Pesto in place of sun-dried tomatoes.) Simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
  2. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water. Add pasta and cheese to sauce. Toss to coat pasta, adding enough reserved cooking water to thin sauce as desired. 

From This Recipe

$6.49 | 7 oz. container