Homemade Pappardelle with Tomato and Vegetable Sauce

There’s nothing more comforting than a plate of homemade pappardelle coated in a vegetable-rich sauce. In this version, radicchio, aubergine, bell pepper, zucchini, and porcini mushrooms come together in a harmonious blend of flavors, elevated by a delicate hint of ginger and the fresh aroma of parsley.

To prepare the dish, start by washing and cutting the vegetables: dice the radicchio, cut the aubergine and bell pepper into small cubes, slice the zucchinis, and thinly slice the mushrooms. Heat a drizzle of extra virgin olive oil in a large pan, add the crushed garlic clove, and let it lightly brown. Add the radicchio and let it soften slightly, then add the remaining vegetables and cook until tender, stirring occasionally.

Next, pour in the tomato passata and season with salt. Grate a bit of fresh ginger directly into the sauce to give it that aromatic touch that makes the dish special. For a quicker option, you can use our ready-made Tomato sauce, already balanced with spices like ginger, turmeric, and cumin. Finely chop the fresh parsley and add it to the sauce to complete the aromatic profile.

While the sauce simmers, bring plenty of salted water to a boil and cook the pappardelle until al dente. Drain and transfer them to the pan with the sauce and vegetables, tossing well so every bite is full of flavor. Serve immediately with a generous sprinkle of freshly grated Grana cheese: the result is a warm, comforting, and flavorful dish, perfect for sharing with family or friends.

Enjoy your meal! 😋