Classic Italian Pappardelle Pasta Recipe

Ingredients

  • 250 grams of Pappardelle pasta
  • 2 tablespoons of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 400 grams of canned tomatoes
  • 1/2 cup of red wine
  • 1 teaspoon of sugar
  • Salt and pepper to taste
  • 1/2 cup of fresh basil leaves, torn
  • 1/2 cup of Parmesan cheese, finely grated

Steps and instructions

  1. Fill a large pot with water, add a pinch of salt, and bring to a boil.
  2. Add the Pappardelle pasta to the boiling water and cook until al dente, according to package instructions. Drain and set aside.
  3. In a large pan, heat the olive oil over medium heat.
  4. Add the finely chopped onion to the pan, cooking until it becomes translucent and soft.
  5. Add the finely chopped garlic to the pan and cook for 1-2 minutes, until fragrant.
  6. Pour the canned tomatoes into the pan, along with the red wine. Stir well.
  7. Add the sugar, salt, and pepper to the tomato mixture. Stir well and let it simmer for about 15-20 minutes, until the sauce thickens.
  8. After the sauce has thickened, add the cooked Pappardelle pasta to the pan. Toss to combine, ensuring all pasta is coated with the sauce.
  9. Just before serving, stir in the torn basil leaves.
  10. Serve the Pappardelle hot, topped with a generous sprinkling of finely grated Parmesan cheese.

Tools for making

  • Large pot - For boiling the pasta
  • Pan - To cook the sauce
  • Knife - For finely chopping the onion and garlic
  • Cutting board - To use while chopping the onion and garlic
  • Wooden spoon - For stirring the sauce
  • Tongs - To toss the pasta in the sauce
  • Grater - To finely grate the Parmesan cheese

Recipe variations

  • Replace the Pappardelle pasta with a different type of pasta such as linguine or fettuccine.
  • Add cooked chicken, shrimp, or sausage to make it a meaty pasta dish.
  • Include sautéed mushrooms for an earthy flavor.
  • Make it a vegetarian option by omitting the meat and adding a variety of roasted vegetables like bell peppers, zucchini, and eggplant.
  • Create a creamy version by stirring in some heavy cream or cream cheese.
  • Add a kick of spice by incorporating crushed red pepper flakes or diced jalapenos.
  • Experiment with different herbs such as thyme, oregano, or parsley to enhance the flavors.
  • For a cheesy twist, mix in grated Gruyere or Fontina cheese.
  • Replace the canned tomatoes with fresh tomatoes for a fresher taste.
  • Try using whole wheat or gluten-free pasta for a healthier alternative.

Recipe overview

Discover the comforting simplicity of Italian cuisine with our Pappardelle pasta recipe. This dish brings together broad, flat pasta ribbons in a robust tomato and red wine sauce, all infused with aromatic garlic and onions. Finish off with fragrant basil leaves and a generous dusting of rich Parmesan cheese for a satisfying home-cooked meal. Expect a hearty, flavorful dish that is sure to impress at your next dinner. Despite its gourmet taste, this recipe is straightforward to make, making it perfect for both weeknight meals and special occasions. So, roll up your sleeves and let's dive into the heart of Italian cuisine with this delicious Pappardelle pasta recipe.

Common questions

  1. Can I use a different type of pasta? Yes, you can substitute Pappardelle with other long and wide pasta such as Fettuccine or Tagliatelle.
  2. Can I use fresh tomatoes instead of canned tomatoes? Absolutely! You can use fresh tomatoes instead of canned ones. Simply blanch, peel, and chop around 400 grams of fresh tomatoes to replace the canned tomatoes.
  3. Can I omit the red wine? Yes, if you prefer not to use red wine, you can substitute it with an equal amount of vegetable broth or tomato juice.
  4. Can I add meat or vegetables to the sauce? Certainly! Feel free to customize the sauce by adding cooked ground meat, sautéed vegetables, or even seafood to enhance the flavors.
  5. How long can I store the leftovers? Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave before enjoying.

Serving dishes and utensils

Origin stories

Pappardelle, a type of pasta that hails from the region of Tuscany in Italy, is as rich in history as it is in flavor. This wide, flat pasta, whose name derives from the Italian verb 'pappare', meaning to gobble up, was traditionally made for feasts following a hunting catch. Its hearty and robust nature made it the perfect choice for heavy, meaty sauces, especially those made with game such as wild boar or hare. So next time you sit down to a plate of Pappardelle, remember, you are partaking in a meal designed for the celebration of a successful hunt, a tradition going back centuries in the rustic Tuscan countryside.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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