You can’t have a tomato menu without pasta. Pappardelle is a great pairing as each wide noodle absorbs the tomato sauce like a stringy sponge. Add in earthy mushrooms and you might not make it to the main course.

Serves 8

Cook Time: 20 minutes

Heat olive oil in a large saucepan and sauté shallot and garlic for about 2 minutes. Lower the head and add the white wine. Allow the wine to reduce by half over medium heat for about 5 minutes. Add in tomatoes and thyme and cook until sauce thickens; about 15 minutes. Next, add the broth and cook for another 10 minutes. Stir in the cream and simmer for only a minute. Season with salt and pepper. Transfer sauce to a high-powered blender and puree until smooth. Keep sauce warm until ready to serve.

While the sauce is cooking bring a large pot of salted water to the boil. Cook pasta to al dente and set aside. Drizzle a small amount of olive oil over pasta to prevent sticking.

While pasta is cooking, heat olive oil in a large sauté pan and cook mushrooms over high-heat until lightly golden, stirring occasionally. Season lightly with salt and pepper. Add the tomato sauce and pasta to the sauté pan and toss to blend. Serve in small pasta bowls with extra sauce and grated cheese, if desired.