Sauce For Pappardelle Pasta Recipes

PAPPARDELLE WITH CREAMY CHICKEN SAUCE

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.

RECIPE: FRESH PAPPARDELLE WITH ROASTED TOMATO SAUCE

Steps:

• Make the pasta dough: In a stand mixer fitted with the dough hook attachment, combine all of the dough ingredients. Mix on medium speed until a dough begins to form, then transfer to a clean work surface. Knead the dough until it fully comes together, then wrap in plastic wrap and rest in the refrigerator for 1 hour.
• Meanwhile, make the roasted tomato sauce: Preheat the oven to 400 F. Spread 2 tablespoons of the olive oil onto a baking sheet. Lay the sliced onions on the sheet, then top with the garlic, oregano, salt and pepper. Lay the tomatoes over the seasoned onions, face-side down. Pour the remaining olive oil over the top of the mixture and season with salt and pepper.
• Transfer to the oven and cook until the vegetables are tender and lightly golden, 20 minutes. Remove from the oven and let cool. When cool enough to handle, remove the skins from the tomatoes and discard, then transfer the contents of the tray to the bowl of a food processor. Pulse the mixture until a chunky sauce comes together, then season with salt and pepper. Transfer to a large skillet and set aside.
• On a lightly floured work surface, roll the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta roller. Sprinkle the dough with more all-purpose flour and begin to roll out. Gradually make the roller thinner until the pasta sheets are ⅛ inch thick. Using a knife, cut the dough into 10-by-1-inch strips of pasta.
• Assemble the pasta: Bring a large pot of water to a boil, then season with salt. Cook the pasta until al dente, 3 to 4 minutes. Drain the pasta, reserving ¼ cup of the cooking liquid.
• Bring the large skillet of tomato sauce to a light simmer, then add the drained pasta and reserved cooking liquid. Toss until incorporated, then season with salt and pepper. Divide between plates, garnish with basil leaves and freshly grated Parmesan, and serve.

HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)

Steps:

• Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
• Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
• Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
• Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
• Toss pasta with sauce adding pasta water to thin out if needed.
• Serve hot with parmesan cheese.

CHEAT'S HOMEMADE PAPPARDELLE WITH QUICK TOMATO SAUCE

Steps:

• Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil's hot, add the garlic and chilli and fry until lightly coloured.
• Drop in most of the basil - stand back as it will crackle and spit in the oil - and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You'll end up with a chunky sauce - if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
• Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
• Drain the pasta strips in a colander, reserving a little of the cooking water.
• Stir the pasta into the warm sauce. If it's a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.

PAPPARDELLE IN SAFFRON CREAM

Steps:

• Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
• Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

BEEF BOLOGNESE SAUCE WITH PAPPARDELLE PASTA

Steps:

• Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan.
• Add ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink.
• Transfer cooked meat to a medium-sized bowl. Wipe the pan clean with paper towel.
• Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
• Add carrots and onions to the pan and cook until the vegetables begin to soften, stirring often about 5 minutes.
• Add garlic and cook for 1 minute.
• Add sliced mushrooms and cook for 2 minutes.
• Add the tomato paste and cook for 1 minute.
• Add the browned meat, crushed tomatoes, oregano, salt, and pepper, stir well to combine.
• Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
• Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour. Stir every 10 minutes. Add some water if the sauce starts to look dry.
• About 20 minutes before the sauce is done cooking, bring a pot of water to boil.
• Cook the pappardelle noodles according to manufacturer's direction.
• Top pasta with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.