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beetroot pappardelle w/ white wine, chilli and mozzarella

For 1

  • 1 portion fresh beetroot pappardelle (or plain pappardelle)
  • 1 drizzle olive oil (about 10ml)
  • 1 clove of sliced garlic (or danspasta garlic oil)
  • 1 sliced small chilli (or danspasta chilli oil)
  • 1 splash white wine (about 100ml)
  • 1 handful chopped parsley (about 5g)
  • 1 knob of fresh mozzarella cheese (or handful of shredded)

 

step 1: drizzle olive oil in a pan on low to medium heat, add sliced garlic (or danspasta garlic oil) and sliced chilli (optional)
step 2: drop the pappardelle into salted boiling water and cook for 2-3 minutes
step 3: add white wine to the sauce and toss in chopped parsley
step 4: once the pappardelle is cooked, use tongs to add to the sauce. toss until every strand of of pasta is coated in the sauce
step 5: throw in mozzarella and cook until melted. Serve and enjoy!
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