Pappardelle Rosa


A perfected pasta with a light red sauce and juicy prawns wrapped up in pappardelle pasta. The red wine triggers a release of flavors in the sauce making every ingredient more intense. The silky cream sauce carries a touch of heat from chipotle peppers and robust sweet flavors from our sun dried tomatoes. A dish so simple it can be thrown together using everyday pantry samples.

Total Cook Time: 15 minutes

Serves: 4

Print Recipe

Bella Products Used:

Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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Sun Dried Tomato Chipotle Topper Sauce 8.5 oz

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Sun Dried Tomato Chipotle Topper Sauce 7 oz

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  • 1lb pappardelle pasta
  • 1 tbsp Bella Sun Luci Olive Oil
  • 4 garlic cloves, roughly chopped
  • 1 tbsp whole dry oregano
  • ¼ c dry red wine
  • ½ lb prawns
  • 15 oz canned crushed tomatoes
  • 1 8.5 oz Bella Sun Luci Chipotle Sauce & Topper
  • 1 c  heavy cream
  • Salt and pepper to taste
  • Freshly grated Parmesan for garnish
  • Fresh basil leaves, chiffonade, for garnish


  1. Prepare the pasta as recommended on the package.
  2. In a large skillet add olive oil, garlic, and oregano over medium to high heat until garlic is fragrant.
  3. Drop the heat to just medium and add in the red wine, prawns, crushed tomatoes, and chipotle sauce. Stir until well combined and let sit for
  4. Add heavy cream incorporating to sauce in pan slowly. Salt and pepper sauce to taste.
  5. Add in the cooked pasta to the sauce and toss to coat.
  6. Serve warm and garnish with basil and parmesan cheese.

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