Pappardelle Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 1/2 tbsp kosher salt. Add the pappardelle and cook according to package directions until just shy of al dente (usually 7–9 minutes for dried). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Brown the sausage

While pasta water heats, heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the removed-casing sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes.

Add aromatics

Push the browned sausage to one side, reduce heat to medium, add the diced onion to the pan and cook until softened, about 4 minutes. Add the minced garlic, crushed red pepper flakes and 1/2 tsp black pepper; cook until fragrant, about 30–45 seconds, stirring constantly so garlic doesn't burn.

Deglaze

Pour in 1/4 cup dry white wine or chicken broth to deglaze the pan, scraping up brown bits from the bottom; let the liquid reduce by half, about 1–2 minutes.

Lower heat to medium-low and stir in 1 cup prepared romesco sauce and 1 tbsp fresh lemon juice to the sausage mixture. Add 1/2 cup of the reserved pasta water to loosen the sauce; simmer gently for 2–3 minutes to meld flavors. Taste and adjust seasoning — add up to the remaining reserved pasta water (in 1/4 cup increments) if you prefer a looser sauce.

Prepare broccolini

Preheat a grill pan or outdoor grill to medium-high. Toss broccolini with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Grill

Grip broccolini in a single layer and grill until charred at the edges and tender-crisp, about 2–3 minutes per side (4–6 minutes total) depending on stem thickness. Remove to a plate and keep warm.

Return drained pappardelle to the large pot or a warm wide sauté pan. Add the sausage-romesco sauce and toss gently to coat. If the pasta seems dry or the sauce is too thick, add reserved pasta water 1–2 tbsp at a time until you reach a glossy, clingy consistency (you will likely use 1/4–1/2 cup).

Add about 1/2 cup of the grated Parmigiano-Reggiano to the pasta and toss to combine; this will thicken the sauce and add savory richness. Taste and adjust with salt or pepper if needed.

Toss in half of the grilled broccolini, reserving the rest for garnish, and combine gently so some stem pieces remain whole.

Divide the pappardelle among 4 warmed bowls or plates. Top each serving with remaining broccolini, a sprinkle of the remaining Parmigiano-Reggiano, chopped parsley, a light drizzle (1 tsp) of extra-virgin olive oil and optional red pepper flakes for heat.