Creamy Tomato Pappardelle
&
Velvet Garden Gimlet
a note from us
This is one of the simplest sauces we make. It’s just tomatoes, butter, and an onion, slowly simmered until it all melts together. A splash of cream makes it rich without being heavy, and the wide ribbons of pappardelle hold every bit of it.
We pair it with the Velvet Garden Gimlet, which has basil, rosemary, and elderflower with a silky foam on top. It’s bright and herbal, so it cuts through the cream well.
Kevin & Kate
The Cocktail
Velvet Garden Gimlet
The Menu
Creamy Tomato Pappardelle
Cook Along With Us
Your
Date Nite Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Tonight we’re setting the vibe with Dean Martin’s Italian Love Songs. It makes a pot of sauce on the stove feel like a trattoria.
Start the sauce together and let it simmer. Near the end, one of you cooks the pasta and sausage while the other shakes the gimlets.
What is a meal from your childhood that still feels like home?
notes from the kitchen
A few extra tips and tricks to help you get the most out of tonight's menu.
LET IT SIMMER
The long, slow simmer is what makes this sauce. The butter and tomatoes melt into something sweet and velvety that you can’t rush. Start it first and let it do its thing while you set the table and make the cocktails.
WHY THE ONION COMES OUT
The onion is there for flavor, not texture. It softens and sweetens the sauce as it simmers, and then you discard it. If you’d rather keep it, chop it finely and blend it into the sauce at the end.
CHOOSE YOUR TOMATOES
Use good whole canned Italian tomatoes. San Marzano are our favorite because they’re sweeter and less acidic, so the sauce needs very little sugar. Crush them by hand or with a spoon as they cook.
SAUSAGE OPTIONS
Mild Italian sausage keeps it cozy. Hot Italian sausage adds a nice kick against the cream. For a vegetarian version, skip the sausage and finish with extra Parmesan and a drizzle of good olive oil.
MAKE IT AHEAD
The marinara keeps in the fridge for up to 4 days and tastes even better the next day. Make a double batch and freeze half. Warm it gently, then stir in the cream just before you add the pasta.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you love this week. and as always,
Keep the Plates Full and the Spark Alive
Stories worth Savoring
Our latest blog posts for inspiration, reflections, and recipes.
