Chicken Sausage Pappardelle Pasta Recipes

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PAPPARDELLE WITH SAUSAGE RAGU



Pappardelle with Sausage Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound sweet or spicy Italian sausage
1 red onion, diced
1 carrot, peeled and diced
Kosher salt
1/2 cup dry white wine
1 1/2 cups tomato puree, such as Mutti
One 2-inch rind Parmesan cheese
1 pound fresh Pappardelle, recipe follows
1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil
1 1/2 cups 00 flour, such as Caputo, plus more for dusting
1/4 cup semolina flour, such as Caputo, plus more for dusting
1/4 teaspoon kosher salt
1 large egg plus 8 yolks

Steps:

  • Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
  • Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
  • In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
  • Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
  • Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.

PAPPARDELLE WITH CREAMY CHICKEN SAUCE



Pappardelle with Creamy Chicken Sauce image

This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g

CHICKEN SAUSAGE PAPPARDELLE PASTA RECIPE



Chicken Sausage Pappardelle Pasta Recipe image

Jazz up your pasta plans using our Chicken Sausage Pappardelle Pasta Recipe! This 30-minute pappardelle pasta recipe is tasty with broccoli and Parmesan.

Provided by My Food and Family

Categories     Sausage

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/2 lb. pappardelle pasta, uncooked
2 cups broccoli florets
1 Tbsp. oil
1 lb. chicken sausage links, cut into 3/4-inch-thick slices
1 red pepper, cut into thin strips, halved crosswise
1 cup fat-free reduced-sodium chicken broth
2/3 cup half-and-half
1 tsp. dried oregano leaves
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add sausage; cook on medium heat 5 min., stirring occasionally. Add peppers; cook and stir 5 min. or until peppers are crisp-tender and sausage is done.
  • Drain pasta mixture. Add to skillet along with broth, half-and-half and oregano; cook and stir 3 to 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 min. or until cheese is melted. Sprinkle with Parmesan.

Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

PAPPARDELLE PASTA WITH ITALIAN SAUSAGE



Pappardelle Pasta with Italian Sausage image

This is a delicious comfort food recipe that's done in as little as 30 minutes. It's perfect for school nights!

Provided by Donna Berrns

Categories     Main Dish

Yield 4 people

Number Of Ingredients 18

4 links Harvest Meats Italian Sausage (sliced, 1/4" thick)
650 ml pasta/marinara sauce (store-bought, or see recipe below)
1 medium yellow onion (chopped)
2 Tbsp. pesto
500 grams pappardelle or lasagne pasta
1 sprig fresh oregano
4 stems fresh basil
100 grams parmigiano reggiano (grated)
4 Tbsp. extra virgin olive oil
salt & pepper (to taste)
1 can (796 ml) crushed tomatoes
1 Tbsp. extra virgin olive oil
1 medium yellow onion (chopped)
1 1/2 tsp. garlic (minced)
1/2 cup good red wine, such as Chianti
1 Tbsp. fresh flat-leaf parsley (chopped)
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Steps:

  • Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.
  • Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.
  • Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
  • Pappardelle pasta is a distinctive wide-ribbon pasta. Since it's not commonly available, a quick and easy way to make it is to start with lasagne pasta strips. (Sshhh! Don't tell your secret.) Cook pasta according to directions. Before pasta is cooked to al-dente stage, add 1 Tbsp. extra virgin olive oil to the pot and stir.
  • Drain pasta and cool slightly with cold running water. Drain and drizzle another 2 Tbsp. of extra virgin olive oil and toss. Set aside to cool. Once the pasta has cooled, fold each strip in half and cut to desired width.
  • Heat large frying pan to medium heat. Drizzle 1 Tbsp. extra virgin olive oil and add chopped onions. Saute the onions on low-medium heat until softened.
  • Turn heat back up to high and add sausages. Stir and sear sausages until golden. Add pesto sauce and stir. Turn heat back down to low-medium and add pasta/marinara sauce. Season with salt and pepper to taste. Add pappardelle (or cut lasagna strips) and toss to coat evenly for about 2 to 3 minutes.
  • Turn heat off and add fresh oregano and fresh basil. Toss and plate. Top with freshly grated parmigiano reggiano and fresh cracked pepper.

PAPPARDELLE CON SALSICCIA E SPINACI (PAPPARDELLE WITH SAUSAGE AND SPINACH)



Pappardelle con Salsiccia e Spinaci (Pappardelle with Sausage and Spinach) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

Salt
2 tablespoons olive oil
1 tablespoon minced sweet onion
1 teaspoon minced garlic
4 large leaves fresh basil, julienned
3 ounces chicken stock
4 plum tomatoes, chopped
Freshly ground white pepper
2 links sweet Italian sausage, roasted and sliced thin on an angle
1 cup lightly chopped baby spinach leaves
6 ounces fresh pappardelle pasta (approximately 16 ribbons)
1 1/2 tablespoons grated Parmigiano-Reggiano
1 tablespoon sweet butter
1/2 teaspoon white truffle-infused olive oil

Steps:

  • Fill a medium pot half full of water; add salt and bring to a boil over high heat.
  • In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat
  • Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil.

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