Pappardelle alla romagnola
Instructions
Simmer in a broth, chopped onions, ham and Rosemary.
Add the tomatoes, season with salt and pepper and cook over low heat for about 30 minutes, turning occasionally.
Cook the noodles in salted water, drain and coat with the sauce prepared with Parmesan to taste.
Ingredients and dosing for 4 persons
- 350 g of type pasta pappardelle
- 1 bit of onion
- 80 g of ham
- Rosemary
- Ladle 1/2 of broth
- 300 g of peeled tomatoes
- Salt
- Black pepper
- Grated parmesan cheese