No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pappardelle

Explore 10 recipes, 1 gallery, and more

Asian-Style Pasta

Time:40 mins
Ingredients
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 eggplants, 1 pound each, peeled and cut into 1/2-inch chunks
  • 8 ounces snow peas, strings removed, halved diagonally
  • 2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
  • 8 ounces pappardelle (broad noodles with curly edges)
expand

Beef and Tomato Stroganoff

Time:1 hour
Ingredients
  • Coarse salt and ground pepper
  • 3/4 pound pappardelle or wide egg noodles
  • 1 tablespoon extra-virgin olive oil
  • 1 pound sirloin steak, patted dry and thinly sliced
  • 1/2 pound button mushrooms, trimmed and thinly sliced
  • 3 cups reserved tomato sauce
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup sour cream
  • Grated Parmesan, for serving
expand

Pappardelle with Hot Sausage Sauce

Ingredients
  • 6 hot or sweet Italian sausages
  • 1/4 cup best-quality olive oil
  • 3/4 cup chopped onion
  • 1 1/2 cups dry white wine
  • 2 cans (28 ounces each) imported San Marzano Italian plum tomatoes, hand crushed
  • Salt, to taste
  • 6 fresh basil leaves, torn
  • 1 pinch dried oregano
  • freshly ground black pepper, to taste
  • 1 pound pappardelle pasta
  • 2 tablespoons freshly grated Pecorino Romano cheese, plus more to taste, if desired
expand

Pappardelle with Caramelized Onions

expand

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Ingredients
  • 1 tablespoon olive oil
  • 9 ounces best-quality spicy sausage, casing removed
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
  • 2 tablespoons fresh thyme, leaves
  • 1 to 2 small dried red chiles, crumbled
  • Coarse salt and freshly ground pepper
  • Fresh Pappardelle
  • 3 to 4 tablespoons unsalted butter
  • 1/2 cup loosely packed flat-leaf parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese
expand

Pappardelle Pasta with Mushrooms and Brussels Sprouts

Ingredients
  • Coarse salt and freshly ground pepper
  • 1/2 pound egg pappardelle pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1 cup small brussels sprouts, thinly sliced lengthwise
  • 1 cup fresh maitake mushrooms, trimmed and cut into 2-inch pieces
  • 1 1/2 cups fresh chanterelle mushrooms, trimmed and sliced
  • 1 teaspoon finely chopped oregano
expand

Pappardelle with Creamy Chicken Sauce

Time:35 mins
expand

Pappardelle with Caramelized Onions and Parmesan

Time:40 mins
expand

Mushroom Pappardelle with Taleggio Cheese

Ingredients
  • 10 ounces dried pappardelle
  • Coarse salt and freshly ground pepper
  • 1 stick unsalted butter
  • 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
  • 1/2 cup finely chopped shallots (from 2 large shallots)
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
expand

Pappardelle with Rabbit, Ramps, and Wild Garlic

Ingredients
  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 1 rabbit (about 2 pounds), cut into 6 pieces, or 2 pounds bone-in chicken pieces
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 14 ounces wild (spring) garlic (about 8), white and pale-green parts only, finely chopped
  • 6 ounces ramps (about 14), leaves and bulbs separated, bulbs halved lengthwise
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1 1/2 cups dry Riesling
  • 1 pound pappardelle
expand

advertisement

advertisement

advertisement

advertisement