PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
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
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
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
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
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
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
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)
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.
More about "chicken sausage pappardelle pasta recipes"
PAPPARDELLE WITH ITALIAN SAUSAGE (FRESH & FLAVORFUL ...
From spendwithpennies.com
5/5 (6)Total Time 1 hr 55 minsCategory Dinner, Entree, Main Course, PastaCalories 514 per serving
- Chop tomatoes, bell pepper, and onion into 1" pieces. Toss with garlic, olive oil, balsamic vinegar, and 1 teaspoon of Italian seasoning.
- Spread in a single layer on a foil-lined pan and roast 20 minutes. Stir and turn oven to broil. Broil 10 minutes or until vegetables are tender and have some light browning on the edges.
RED PEPPER GARLIC CHICKEN SAUSAGE PASTA - HALF BAKED HARVEST
From halfbakedharvest.com
4.5/5 (6)Total Time 30 minsCategory Main CourseCalories 344 per serving
- In a small pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Turn off heat and set aside.
- Heat a large skillet over medium high with a tablespoon of olive oil. Add the chicken sausages and break up using a wooden spoon; brown all over. Add the bell peppers and saute until soft.
- In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve about 1/2 cup of pasta water and drain the rest.
- Add the pasta to the sausage skillet and toss, toss, toss to combine. Carefully add the garlic oil and as much pasta water as you need to make a sauce. Add the parmesan and toss some more.
SAUSAGE PAPPARDELLE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine ItalianTotal Time 2 hrs 30 minsCategory MainsCalories 550 per serving
10 BEST CHICKEN PAPPARDELLE PASTA RECIPES | YUMMLY
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SAUSAGE AND MARSALA PAPPARDELLE PASTA - FOODIECRUSH
From foodiecrush.com
4.8/5 (4)Estimated Reading Time 4 minsServings 4-6
- Bring a large stock pot of water to a boil then generously salt with kosher salt. Add pappardelle pasta and cook until al dente then drain, reserving 1/2 cup pasta sauce.
- While pasta is cooking begin cooking the sauce. In a 10-inch skillet over medium-high, heat olive oil and then add red bell pepper slices and onion and cook for 4-5 minutes or until onion softens, stirring occasionally. Season with kosher salt, add mushrooms and cook for another 3 minutes. Add garlic, turkey sausage and red pepper flakes and cook until turkey is warmed through, about 3 minutes.
- Add cream, marsala, tomatoes and rosemary to skillet and cook for about 3 minutes or until sauce thickens and tomatoes soften. Gently fold in pasta to skillet until coated. If you'd like more sauce, add reserved pasta water one tablespoon at a time or another pour or two of cream if you want a heavier sauce. Garnish with parmesan, kosher salt and more rosemary if desired. Serve immediately.
SPICY SAUSAGE AND MUSHROOM PAPPARDELLE RECIPE | SIDECHEF
From sidechef.com
5/5 (7)Total Time 20 minsCuisine ItalianCalories 82 per serving
- Heat a heavy bottom skillet over medium high heat. Once hot, add Canola Oil (1 tablespoon) and the Hot Italian Chicken Sausage Link (2) and cook for 3 minutes until it starts to brown.
- Add the White Mushroom (8 ounce) and cook for another 3 minutes until soft. I like to add a tablespoon of butter here because I'm bad. You can pretend you didn't hear that.
- Add the Garlic (2 clove) and Crushed Red Pepper Flakes (1 pinch) and cook until fragrant, about 30 seconds. Add the Spinach Leaves (2 cup) and cook until it's wilted.
CHICKEN CACCIATORE AND PAPPARDELLE RECIPE | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 4 mins
- Heat bone broth and dried mushrooms in pot to low boil, reduce by a third and reconstitute the mushrooms
TOMATO PAPPARDELLE PASTA WITH ITALIAN SAUSAGE AND PEPPERS ...
From joyfulhealthyeats.com
5/5 (3)Total Time 35 minsCategory DinnerCalories 362 per serving
- Add in olive oil and italian sausage, cook for 3-4 minutes on all four sides of the italian sausage. You will want it to be browned on all sides. Remove from the pan and let cool.
- Into the same pan, immediately add in red onions. Stir and saute for 4-5 minutes until slightly caramelized.
PAPPARDELLE PASTA RECIPE WITH SAUSAGE AND VEGETABLES
From billyparisi.com
Cuisine American, ItalianTotal Time 1 hrCategory Dinner, Lunch, Main, Main CourseCalories 1112 per serving
- On a sheet pan lined with parchment paper spread out the zucchini, squash and tomatoes and coat with 2 tablespoons of olive oil. Season with salt and pepper and roast in the oven for 12 to 14 minutes or until the edges begin to crisp slightly.
- In a large saute pan with 3 tablespoons of olive oil add in the sausage and cool until browned and cooked through.
- In that same pan add in the snow peas and quickly saute. Next, gently add in the roasted vegetables from the oven and keep warm
CREAMY CAJUN PAPPARDELLE WITH ANDOUILLE SAUSAGE | BEV COOKS
From bevcooks.com
Estimated Reading Time 3 mins
- Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, according to package directions.
- In the meantime, sear the sliced sausage in a large skillet over medium heat. Once you get some nice sear marks on both sides, add the red bell pepper, and sauté about a minute. Stir in the chicken stock, heavy cream, and the cajun seasoning. No need to add salt, because the cajun seasoning is pretty salty. Go the full two tsp if you want that good kick. You do want that good kick. Simmer on medium low a minute or two, then transfer the al dente pasta into the skillet. Squeeze in the juice from half a lemon, and grate about 1/4 cup of the parmesan into the pasta. Toss toss toss, cover and let it sit in the pan, off the heat for five minutes. Give it another good toss, and transfer to a large serving bowl.
- TIP - the pasta will absorb the cream sauce, so keep tossing it until you get that beautifully coated, glossy sauce. You’ll flip out. This is crazy.
CHICKEN AND MUSHROOM PAPPARDELLE
From canadiancookingadventures.com
4.4/5 (25)Category PastaCuisine ItalianTotal Time 30 mins
- Next add in the sliced mushrooms and saute on medium to high heat till soft and browned how you like. Remove the cooked mushrooms and set aside.
- In the same pot add the cubed chicken and saute for a few minutes before adding in the diced onion. Saute on medium heat till the chicken has cooked fully and onions have become soft.
HEALTHY CHICKEN SAUSAGE PASTA WITH ROASTED TOMATOES • SALT ...
From saltandlavender.com
5/5 (4)Total Time 45 minsCategory Main CourseCalories 479 per serving
- Add the tomatoes, sausage pieces (either cut them up or take them out of the casings and crumble into small pieces), olive oil, garlic powder, Italian seasoning, and salt & pepper to a baking dish. Toss gently to coat. Roast for 20 minutes.
- Take the sauce out of the oven and give it a good stir. Roast for an additional 15-20 minutes (or until it's fully cooked and lightly browned), watching carefully towards the end that it doesn't burn.
PAPPARDELLE WITH SAUSAGE RAGU | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 2 hrs 15 minsCategory Main CourseCalories 617 per serving
- 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.
- 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.
PUMPKIN SAUSAGE PASTA WITH SAGE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (4)Total Time 40 minsCategory Main CourseCalories 515 per serving
- Cook the pasta in a large pot of boiling, salted water until it's al dente. (Al dente means "to the tooth." The pasta should be tender, but with a bite to it.) Drain the pasta, toss with a bit of olive oil, cover and set aside.
- Drizzle just a bit of olive oil on the bottom of a large sauté pan (about 12-inch). Place the pan over medium heat and squeeze the sausages from their casings into the pan. Break up the pieces with a wooden spatula and sauté just until cooked through, about 7 minutes. Add the cooked sausage to a bowl and set aside.
- Add the onions and garlic to the same pan over medium-low heat, adding a bit more oil if they begin to stick. Sauté, mixing often, until the onions are soft and beginning to brown, about 10 minutes.
- Return the cooked sausage to the pan and add the sage, cinnamon and chili paste. Mix and sauté for another few minutes to blend the flavors.
SNAKEBITE SAUSAGE AND PASTA RECIPE - THE WEARY CHEF
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5/5 (4)Category MainServings 4Estimated Reading Time 4 mins
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