Heat a frying pan (stainless > nonstick, no cast/carbon) up to medium heat
Add pasta to the pot
Add peppercorns to the pan and fry until they no longer make noise, then remove them from the pan
Deskin and deseed the tomatoes, then add them to the pan, being careful to avoid splattering
Cook, stirring constantly, until tomato pectin begin to gel
Once gelled, add in the heavy cream and continue stirring until the sauce thickens, salt to taste
Transfer undercooked pasta to sauce, being sure to bring over starched pasta water as you do so
Stir to emulsify the starched water into the sauce and coat the pasta as it cooks
Plate, garnish with Parmigiano Reggiano, and enjoy!
Tips
To deskin and deseed your tomatoes, use Kenji Lopez-Alt’s method. Cut the tomatoes in half, then run the cut edge along a cheese grater to shred the pulp, using the skin of the tomato as a barrier between your hand and the grater. Push the pulp through a mesh strainer to remove the seeds and fibrous bits.
Pour the tomato pulp into your wooden spoon instead of directly into the oil to help reduce splattering.
Per serving
Directions
Tips
Thank you!