The Pasta That’ll Make You Do a Happy Dance: Roasted Tomato Sauce Pappardelle
Picture this: golden afternoon light streaming through your kitchen window, the sizzle of garlic hitting butter in a pan, and that incredible sweet-tangy perfume of tomatoes bubbling away like edible sunshine. That’s exactly where I want to transport you today, my fellow flavor adventurer! If you’ve ever dreamed of a pasta dish that feels like a warm hug but tastes like a Michelin-starred splurge, you’ve landed in the right place. Our Roasted Tomato Sauce Pappardelle with Toasty Garlic Breadcrumbs is that magical unicorn – weeknight-easy yet weekend-worthy.
Why does this dish make my taste buds throw a confetti parade? It’s all about contrasts: silky wide ribbons of pappardelle swimming in a rich, buttery tomato sauce that’s simmered with enough garlic to ward off vampires (and boring dinners). Then – BAM! – we crown it with crispy, garlicky breadcrumbs that add this irresistible crunch. It’s like your favorite tomato soup grew up, put on a tuxedo, and decided to party with carbs. No fancy skills needed, just a hungry heart and a willingness to lick the spoon. Trust me, this isn’t just pasta – it’s a mood booster served in bowls. Ready to make some magic?
Sun-Drenched Memories & Sauce-Stained Aprons
This recipe? Oh, it’s got roots. Picture 19-year-old me, wide-eyed and slightly panicked, studying abroad in a tiny Tuscan village. My host nonna, Lucia, didn’t speak English, and my Italian was… creative. But one rainy Tuesday, she dragged me into her tomato-scented kitchen, pressed a wooden spoon into my hand, and pointed at a mountain of San Marzano tomatoes. “Sugo,” she declared. What unfolded was a chaotic, glorious dance – me clumsily crushing tomatoes while she barked orders like “più amore!” (more love!) and “lentamente!” (slowly!).
When we finally sat down to eat that vibrant red sauce over thick pasta, something clicked. Lucia’s eyes crinkled as I moaned in delight, and she patted my sauce-splattered cheek. “Bravissima,” she murmured. That moment – the messy joy, the garlicky steam fogging up the windows, the way simple ingredients became soul food – lives in every batch of this sauce I make. It taught me that great cooking isn’t about perfection; it’s about pouring your heart into the pot and sharing the delicious evidence. Now, every time I smell tomatoes and garlic slow-dancing in butter, I’m back in Lucia’s kitchen, feeling gloriously, messily alive.
Your Flavor Arsenal: What We’re Working With
- 2 (28-oz) cans Delallo San Marzano tomatoes: These Italian gems are sweeter and less acidic than regular tomatoes – the VIPs of sauce! Chef Tip: Crush them by hand for rustic texture. Swap with fire-roasted tomatoes for a smoky twist.
- 20 garlic cloves, crushed: Yes, TWENTY! They mellow into sweet, jammy goodness. Insider Hack: Use a jar of minced garlic in a pinch (about 4 tbsp), but fresh is magic.
- 6 tbsp unsalted butter + 4 tbsp olive oil: Butter = velvety richness. Olive oil = fruity depth. Together, they’re Batman & Robin of fats.
- 1 tsp each red pepper flakes, dried basil & thyme: Flakes bring subtle heat, herbs add earthy notes. Sub Alert: Use 1 tbsp fresh herbs if you have ’em!
- 24 oz Delallo pappardelle: Wide ribbons = maximum sauce hug. Can’t find it? Fettuccine or tagliatelle work too.
- Parmesan for serving: The salty, umami cherry on top. Vegan? Try nutritional yeast.
For the Life-Changing Breadcrumbs:
- 8 slices whole grain bread: Stale is ideal! Chef Secret: Sourdough adds tang, ciabatta gives extra crunch.
- 4 tbsp olive oil + 2 tbsp butter: Double-fat toasting = next-level crispiness.
- 4 garlic cloves, chopped: Because more garlic is always the answer.Print
Roasted Tomato Sauce Pappardelle with Toasty Garlic Breadcrumbs
- Total Time: 45 mins
- Yield: serves 8
Description
A rich, buttery tomato sauce with bold aromatics gets paired with wide ribbons of pappardelle and finished with golden garlic breadcrumbs for a luxurious yet comforting pasta that’s weeknight-easy and weekend-worthy.
Ingredients
ScaleFor the Tomato Sauce:
2 (28-ounce) cans Delallo whole peeled San Marzano tomatoes, crushed by hand
20 garlic cloves, crushed
6 tablespoons unsalted butter, cut into pieces
4 tablespoons olive oil
1 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried thyme
Kosher salt and freshly cracked black pepper, to taste
For the Pasta:
24 ounces Delallo pappardelle pasta
Grated Parmesan cheese, for serving
For the Garlic Breadcrumbs:
8 thick slices whole grain bread, torn into small pieces (about 3 cups)
4 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, roughly chopped
1 teaspoon kosher salt
Instructions
Make the Sauce: In a large saucepan, heat olive oil and butter over medium heat. Add garlic, red pepper flakes, basil, and thyme. Sauté 2–3 minutes until fragrant. Add crushed tomatoes, season with salt and pepper, and simmer uncovered for 25–30 minutes, stirring occasionally.
Make the Breadcrumbs: In a skillet, heat olive oil and butter. Add garlic and cook 1 minute. Add bread and salt. Toast until golden and crisp, about 8–10 minutes. Set aside.
Cook Pasta: Boil pappardelle in salted water until al dente. Drain and toss with sauce.
Serve: Plate pasta with a generous shower of breadcrumbs and grated Parmesan.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 460
- Fat: 22g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 13g
Let’s Get Cooking: Your Roadmap to Awesome
Step 1: Sauce Seduction (10 mins active + 30 mins simmer)
Grab your heaviest saucepan (trust me, thin pans scorch dreams). Heat olive oil and butter over medium until the butter’s foaming subsides – that’s your cue! Add garlic, pepper flakes, basil, and thyme. Sauté 2-3 minutes until it smells like Italy in your kitchen (don’t let garlic brown!). Now channel your inner nonna: dump in those hand-crushed tomatoes. Pro Hack: Add 1 tsp sugar if your tomatoes taste acidic. Season with salt and pepper. Simmer uncovered 25-30 mins, stirring occasionally. The sauce should thicken to coat a spoon. Chef Whisper: Throw in a Parmesan rind while simmering for bonus umami!
Step 2: Breadcrumb Alchemy (10 mins)
While sauce bubbles, make your “poor man’s Parmesan” – aka garlic breadcrumbs! Heat olive oil and butter in a skillet over medium. Add chopped garlic; sizzle 1 minute until fragrant (not brown!). Toss in torn bread and salt. Stir constantly like it’s your job (because it is!) for 8-10 mins until deeply golden and crisp. Critical Tip: They burn FAST near the end – stay vigilant! Transfer to a bowl immediately (they keep cooking in hot pan).
Step 3: Pasta Perfection (8-10 mins)
Bring a huge pot of water to a rolling boil. Salt it like the sea (1 tbsp salt minimum!). Add pappardelle. Stir immediately to prevent clumping. Cook 1-2 mins LESS than package says – it’ll finish in the sauce. Reserve 1 cup pasta water before draining! Game-Changer Move: Don’t rinse pasta – you want that starchy cling!
Step 4: The Grand Finale (2 mins)
Return drained pasta to its pot. Pour in that glorious sauce. Toss gently over low heat 1-2 mins, adding splashes of reserved pasta water until sauce coats every ribbon like liquid velvet. Taste! Need more salt? Pepper? Do it now!
Plating Like a Pro (aka Get Fancy in 10 Seconds)
Twirl generous nests of saucy pappardelle into warm bowls using tongs (height = drama!). Shower with those addictive garlic breadcrumbs – they should audibly CRUNCH when they land. Finish with a snowdrift of grated Parmesan and maybe a basil leaf if you’re feeling extra. Serve IMMEDIATELY with extra breadcrumbs on the side (because people will fight for them). Want the full experience? Garlic-rubbed crostini for sauce-dunking and a simple arugula salad with lemon vinaigrette cut through the richness. Now cue the “oohs” and “ahhs”!
Shake It Up: Delicious Detours
1. Protein Power: Add 1 lb cooked spicy Italian sausage or crispy pancetta with the garlic. Vegans: toss in roasted chickpeas or white beans at the end.
2. Creamy Dreamy: Stir in ½ cup ricotta or cream after saucing pasta. Vegan? Swirl in cashew cream.
3. Garden Bounty: Sauté 2 cups veggies (zucchini, mushrooms, spinach) with the garlic.
4. Seafood Fiesta: Top with seared shrimp or scallops and a squeeze of lemon.
5. Spice Wanderlust: Add 1 tbsp harissa or smoked paprika to the sauce for global flair.
Clara’s Kitchen Confessions
This recipe evolved from my “garlic overkill phase” in college (remember 20 cloves? I wasn’t kidding!). Early attempts involved tragic breadcrumb fires – hence the CONSTANT stirring warning. Lesson learned! Now, I double the breadcrumbs because my partner hides containers of them like squirrel treasure. Pro tip: The sauce freezes beautifully for 3 months. I stash portions in mason jars for emergency pasta cravings. Funny story: Once subbed pappardelle with ramen noodles during a pantry crisis (don’t judge!). Surprisingly delicious, but Lucia would’ve side-eyed me hard. Final thought: This dish tastes even better reheated next day – if leftovers exist!
Your Burning Questions, Answered
Q: Can I use fresh tomatoes?
A: Absolutely! Roast 4 lbs halved Roma tomatoes with olive oil at 400°F (200°C) for 45 mins first to concentrate flavor. Skip the cans, use those instead!
Q: My sauce tastes acidic. Help!
A: No panic! Stir in 1 tsp sugar or honey, or a pinch of baking soda. A pat of butter also mellows acidity beautifully.
Q: Breadcrumbs got soggy. What did I do wrong?
A: Two culprits: 1) You added them too early (always top pasta RIGHT before serving). 2) Your bread wasn’t dry enough. Next time, toast torn bread on a sheet pan at 300°F (150°C) for 10 mins before frying.
Q: Can I make this ahead?
A: 100%! Sauce and breadcrumbs keep separately 3 days refrigerated. Reheat sauce gently; re-crisp breadcrumbs in a skillet. Cook pasta fresh!
Nutritional Spotlight (Per Serving)
Calories: 460 | Carbs: 50g | Fat: 22g | Protein: 13g | Fiber: 4g
Note: Using whole grain bread boosts fiber. Parmesan adds calcium!
This Roasted Tomato Pappardelle with Garlic Breadcrumbs brings together comfort, elegance, and just the right amount of crunch. With pantry-friendly ingredients and big flavor payoff, it’s the kind of pasta that turns any night into something special—no reservations required.
