Pappardelle, that flat, wide ribbon-like pasta loves red or cream sauces. It’s a filling one. But be sure to cook al dente; that’s when you know you have a bowl of pasta. All that’s required is a salad to start and some bread (of course). Here’s three different pappardelle pasta supper recipes from great bloggers who have done all the testing for you. We’ve made sure they’re all easy. Go ahead, wrap some around your fork.
Pappardelle with Turkey Ragu
What’s extra nice about this Pappardelle with Turkey Ragu (besides the speed) is the use of ground turkey and carrots. In most pappardelle recipes with vegetables, you’re likely to see green peas or another green vegetable for colour. Here, it’s a subtle flavour in orange and tomato red, beautiful on a white plate. A little white wine – in the sauce and in your glass – makes it special. Not fancy, but good things often aren’t.
Pappardelle with Double Tomato Sauce
This is a delicious vegetarian pappardelle pasta supper worthy of any Sunday. Many fantastic vegetables and flavors going on here – great texture, protein, vitamins, carbs… and cheese! It only takes about 25 minutes to put together. Serve with a big green salad and a fresh baguette (butter optional). Put it all in the center of the table and pass family style.
Pappardelle with Dolcelatte
Share this classic pappardelle pasta supper from Gino D’Acampo with hungry family and friends – the ones who adore mushrooms. It’s a three-cheese pappardelle pasta with pancetta, peas and mushrooms, so it’s rich. Extra sweet if you have fresh garden peas and a medley of fresh mushrooms. Don’t shy away from that meaty fungi flavour. The pancetta balances everything with a light smoky flavour. Really, all you need is fresh greens and a bottle of crisp, dry white wine.