Farfalloni with Spicy Tomato Cream
For the pasta…
Make your usual egg pasta dough. Once rested, roll a portion of the dough into a semi-thin sheet (setting 6 on my KitchenAid). Cut to your desired size--farfalloni are “big butterflies,” larger than farfalle, and mine were about 2” tall x 2.5” wide, with fluted edges on the sides. See my farfalle guide for the technique and make sure to pinch the center firmly, not only to seal but to make sure it will cook at a similar rate as the wings!
What you’ll need...
4 garlic cloves, minced
1 shallot, minced
2 tablespoons tomato paste
1 cup stock of choice
⅓ cup heavy cream (or plant-based alternative)
¼ cup parmigiano reggiano
A generous dash of Worcestershire sauce
A generous spoonful of preferred chili sauce/paste (Calabrian chillies would be great here!)
For the sauce...
Sweat the shallot in 1 tablespoon of butter over medium heat with a pinch of salt. Follow with the garlic, tomato paste, and Worcestershire sauce. Cook briefly until garlic is fragrant and tomato paste darkens, stirring constantly, about 2 minutes. Add the stock, stir to combine, and simmer until slightly reduced and thickened, about 5 minutes. Season to taste, reduce heat to low, and follow with the cream. Stir to combine, simmer again until thickened. Add as much chili sauce as desired and adjust seasoning as needed.
Once the pasta has finished cooking, transfer it directly to sauce with a slotted spoon and add the parm. Stir to coat and allow the cheese to melt. Serve immediately, topped with more cheese if desired. Enjoy!