Pappardelle alla "Fiesolana"
I came across this recipe on Pinterest one day and I wondered why I didn’t know it. It sounds Italian right? Yet after some googling I couldn’t find any Italian reference with it. Turns out it is a famous dish in an American restaurant somewhere in NY. It still sounded delicious and I wanted to veganize this asap.
Coming in hot with another super easy and delicious recipe using only a handful of ingredients you most likely already have laying around in your kitchen. Garlic, onion, tomato, bacon, parmesan and cream. These super staple ingredients make the most luscious and creamy pasta you’ll want to have for dinner every night of the week.
Recipe
Serves 2 people
Ingredients
300 gr of pappardelle pasta
1 small white onion or shallot, minced
1 large garlic clove, minced
400 ml of tomato passata
2 tbs of olive oil
60 gr of vegan bacon pieces
200 ml of plantbased cream, unsweetened
30-60 gr of vegan parmesan, find my favorite brand here
parsley or basil for garnish
salt and pepper to taste
How to
Start by bringing to a boil a pot of salted water for the pasta.
Meanwhile fry the minced onion and garlic in the olive oil over medium heat until transluscent and fragrant.
add the bacon and fry for another few minutes until the bacon has turned a little crispy.
Add the tomato passata, stir and heat through.
Add half of the grated parmesan, stir to combine.
Then add the cream, stir and leave to simmer for 5 minutes so all the flavours meld together.
Cook the pasta al dente, save some of the cooking water before draining.
Toss the pasta in the sauce, add a little pasta water if neccessary and serve with some more grated parmesan and parsley or basil on top.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
