creamy fig and chilli pasta
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creamy fig and chilli pasta
  • 400g pappardelle
  • 2 tablespoons olive oil
  • 1 long red chilli, seeds removed and thinly sliced
  • 3 cloves garlic, sliced
  • 2 tablespoons finely grated lemon rind
  • ¼ cup (60ml) dry sherry
  • 2 cups (500ml) single (pouring) cream
  • 8 black figs, torn
  • sea salt and cracked black pepper
  • shaved parmesan, to serve