A creamy, flavorful seafood-infused sauce that can transform the ordinary into the extraordinary. This was one of Executive Chef (& Pappardelle's co-founder) David Bowen’s earliest sauces and inspired current owner, Jim, to add sauces to Pappardelle’s line-up.
Preparation: To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Chicken Stock (Roasted Chicken Stock, Mirapoix Stock (Carrot, Celery, Onions), Dried Chicken Stock, Salt, Gelatin, Water, White Wine), Red Bell Peppers, Heavy Cream (Mono and Diglycerides, Polysorbate 80, Carrageenan), Seafood Stock (Fish Stock, White Wine, Dried Fish Gelatin, Salt, Mirepoix Stock (Carrots, Celery, Onions)), White Wine (Contains Sulfites), Half & Half (Milk, Cream, < 1% Disodium Phosphate & Sodium Citrate), Shallots, Extra-Virgin Olive Oil, Tomatoes, Butter, Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Spices. Contains: Fish, Milk, Wheat.