You’ve heard of penne. You’ve seen spaghetti. Are you craving something new for your weekly bowl of pasta? Look no further than pappardelle–this deliciously thin and wide pasta makes for the perfect pairing with a rich sauce. Sounds like a scrumptious combo.
How to Pronounce
Before we begin, a quick note for those of you that are curious: Pappardelle is pronounced “pah-pahr-dell-eh.”
“Pappare” means “to gobble up.” Soon, you might see why–this pasta promotes fun and flavor!
History & Curiosities
Dating back to the 14th century, pappardelle pasta originated in the Tuscany region and was enjoyed during special occasions. Now, it can be widely found in many regions.
Traditionally, pappardelle is made by rolling out the dough into thin sheets, then cutting into wide strips. While now, a pasta machine might be able to do this quicker, the style of this pasta ensures that the sauce stays on–from the bowl to the bite.
The long and flat nature of pappardelle makes it great with rich sauces. It is often sold in small knots that make it easy to portion out and ensure that the pasta separates in boiling water. In terms of cooking, pappardelle should be cooked like other pastas (no need to maneuver here!).
THE sauce
As previously mentioned, rich sauces go well with pappardelle. In addition, it is often paired with ragu sauce. Ragu is a meat-based Italian pasta sauce, often with vegetables. The textures of pappardelle go particularly well with this style, so here’s a sample recipe for you! Measure the ingredients as needed.
Note: a vegetarian alternative works with this recipe as well.
Ingredients
Pappardelle pasta
Diced meat (or meat alternative)
Chopped onion
Chopped carrots
Chopped celery
Minced garlic
Red wine
Crushed canned tomatoes
Beef stock (or vegetable stock)
Rosemary
Olive oil
Salt and pepper
Parmesan cheese (for serving)
Recipe
Marinate the meat in the red wine and rosemary overnight. While this is not a necessary step, it will elevate your dish.
Heat olive oil in a large pot, sauteing the vegetables until softened.
Add the minced garlic.
Drain the meat and add it to the pot.
Pour in red wine and simmer.
Stir in the tomatoes and beef/vegetable stock.
Add the rosemary sprig.
Season with salt and pepper as needed.
Bring the heat to low and simmer for a few hours.
Boil salted water and cook the pappardelle pasta until al dente.
Drain the pasta and reserve a cup of pasta water.
Add the pasta to the sauce. If the sauce is too thick, add some of the pasta water.
Top with Parmesan cheese and enjoy!
Let this be your summer of new pasta recipes that is good for any occasion. And may pappardelle lead the way!
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