Pappardelle Pasta Recipe
Make Pappardelle Pasta Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh pasta
Sauce
Finish & garnish
Method
Fresh pasta
- 1
Bring water to a boil
Fill a large pot with 4–5 liters of water. Bring to a vigorous boil, then add 1 tablespoon kosher salt so the water tastes like the sea.
- 2
Cook pappardelle
Add 400 g fresh pappardelle to the boiling water and cook until al dente, usually 2–4 minutes depending on thickness. Stir gently to keep noodles separate. Reserve 1 cup (240 ml) pasta cooking water before draining.
Sauce
- 3
Sweat aromatics
While water comes to a boil, heat 2 tablespoons olive oil and 2 tablespoons butter in a large wide skillet over medium heat. When butter foams, add the minced garlic, diced shallot and 1/4 tsp crushed red pepper flakes. Cook gently 2–3 minutes until fragrant and translucent but not browned.
- 4
Deglaze
Increase heat to medium-high, add 60 ml dry white wine (if using) and scrape any browned bits from the pan. Allow wine to reduce by half, about 1–2 minutes.
- 5
Cook tomatoes
Add 300 g halved cherry tomatoes to the skillet. Cook, stirring occasionally, until tomatoes soften and begin to burst, about 5–7 minutes. Use the back of a spoon to gently break a few larger tomatoes to release juices.
- 6
Finish sauce
Lower heat to medium-low. Stir in 120 ml heavy cream, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tsp kosher salt. Simmer gently 2–3 minutes to thicken slightly. Add 12 g chopped fresh basil and freshly ground black pepper to taste (about 1 tsp). Taste and adjust seasoning.
Combine & finish
- 7
Toss pasta with sauce
Add drained pappardelle directly to the skillet with the sauce. Turn heat to low. Add 1/2 cup (120 ml) reserved pasta cooking water gradually as needed to loosen and emulsify the sauce so it clings to the noodles. Toss gently with tongs or two forks until pasta is evenly coated, 1–2 minutes.
- 8
- 9
Serve
Divide pappardelle among warm plates or a shallow serving bowl. Garnish with a few basil chiffonade or microgreens and an additional sprinkle of grated cheese. Serve immediately.
