Pappardelle Alla Fiesolana

• Heat olive oil in a large skillet over medium heat. Once hot, add chopped onion and sauté 3-5 minutes until softened and translucent.  
• Add coarsely chopped bacon and chopped garlic to the skillet. Sauté another 3 minutes, stirring occasionally, until the bacon is crispy and garlic is fragrant. 
• Add salt and Tuttorosso Tomato Sauce. Let the mixture simmer over low heat for 30 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
• While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until just shy of al dente.
• After the sauce has simmered for 30 minutes, remove from heat. Stir in heavy cream and grated parmesan until fully incorporated, creating a smooth and creamy sauce. 
• Using tongs, transfer the cooked pappardelle directly from the pot to the skillet with the sauce. Toss the pasta in the sauce, adding a few tablespoons of reserved pasta water as needed to achieve a glossy creamy consistency.
• Serve topped with fresh parsley and extra parmesan.  Enjoy immediately!

Pappardelle Alla Fiesolana is a comforting, old-world Italian dish featuring a rich tomato and cream sauce made with Tuttorosso Tomato Sauce. Smoky bacon adds depth and flavor, while Parmesan and fresh parsley bring balance to this hearty pasta. This easy-to-make recipe is perfect for weeknight dinners or when you're craving a cozy, indulgent Italian meal. Pair it with a crisp side salad and garlic bread.   @daniela_dish   @thefeedfeed