Preheat your oven to 400 degrees F. Line a baking sheet with parchment and add the grapes. Drizzle the grapes with about a teaspoon of olive oil and sprinkle with salt, pepper and the minced rosemary. Transfer to the oven to roast for about 15 minutes, until mostly softened. Set aside to cool until you’re able to handle. At that time, pull the grapes off the vine, one by one.
In a small sauté pan, set over very low heat, add about two teaspoons of olive oil. Add the shallots, garlic, pinch of salt and red pepper flakes. Cook until very softened, about 7 to 10 minutes. Mix in the creme fraiche and set aside.
Meanwhile, bring a pot of salted water to a boil. Add the pappardelle and cook per the instructions on the package (mine said 3 minutes and was very accurate). Drain the pasta and immediately return to the pot. Drizzle in a teaspoon of olive oil and toss the pasta. Mix in the creme fraiche/shallot mixture and toss until the pasta is thoroughly coated. Add the reserved grapes and diced sopressata; gently toss. Divide amongst bowls and garnish with Parmesan and fresh basil leaves.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme