23 Delightful Pappardelle Pasta Recipes for Food Enthusiasts

Picture this: wide, luxurious ribbons of pappardelle pasta, perfectly cooked and ready to be draped in your favorite sauces. Whether you’re craving quick weeknight dinners, seasonal specialties, or ultimate comfort food, we’ve gathered 23 delightful recipes that will transform your pasta game. Get ready to discover new favorites that will have everyone asking for seconds—let’s dive into these irresistible pappardelle creations!

Creamy Mushroom Pappardelle with Truffle Oil

Diving into comfort food season calls for this rich, earthy pasta. Creamy mushroom pappardelle with truffle oil delivers restaurant-quality flavor with minimal fuss. It’s the ultimate weeknight luxury that comes together in under 30 minutes.

Ingredients

– 8 oz pappardelle pasta (or fettuccine if unavailable)
– 2 tbsp olive oil (or any neutral oil)
– 1 lb mixed mushrooms, sliced (cremini and shiitake recommended)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1 tbsp truffle oil (adjust to preference)
– Salt and black pepper to taste
– 2 tbsp chopped fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden color.
5. Flip mushrooms and continue cooking for another 4 minutes until evenly browned and tender.
6. Reduce heat to medium-low and add minced garlic, stirring constantly for 30 seconds until fragrant.
7. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
8. Stir in grated Parmesan cheese until completely melted and sauce thickens slightly, about 2 minutes.
9. Drain cooked pasta, reserving 1/4 cup pasta water.
10. Add drained pasta to the mushroom sauce along with 2 tablespoons of reserved pasta water.
11. Toss continuously for 1-2 minutes until pasta is well coated and sauce clings to noodles.
12. Remove skillet from heat and drizzle with truffle oil, tossing gently to distribute.
13. Season with salt and black pepper to taste.
14. Garnish with chopped fresh parsley and additional Parmesan cheese before serving.
Perfectly al dente pappardelle cradles the velvety mushroom sauce, while truffle oil adds an aromatic depth that elevates each bite. Serve immediately with crusty bread to soak up every drop of the luxurious cream sauce, or top with a fried egg for extra richness.

Slow-Cooked Beef Ragu with Pappardelle

Rich, hearty beef ragu simmers for hours, developing deep flavors that cling perfectly to wide pappardelle noodles. This slow-cooked sauce transforms tough cuts into tender perfection with minimal hands-on work. Rustic Italian comfort food at its finest, ideal for cozy dinners or entertaining.

Ingredients

– 2 lbs beef chuck roast, cut into 2-inch cubes (or substitute short ribs)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, finely diced
– 2 carrots, finely diced
– 3 garlic cloves, minced
– 1/2 cup dry red wine (such as Chianti or Cabernet)
– 28 oz canned crushed tomatoes
– 2 cups beef broth
– 1 tbsp tomato paste
– 1 tsp dried oregano
– 1 bay leaf
– 1 lb pappardelle pasta
– Salt and black pepper (measure as specified in steps)
– Fresh parsley for garnish (optional)

Instructions

1. Pat beef cubes dry with paper towels and season all sides with 1 tsp salt and 1/2 tsp black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef in a single layer until deeply browned on all sides, about 3-4 minutes per side, working in batches to avoid crowding.
4. Remove beef and set aside, leaving drippings in the pot.
5. Add onion and carrots to the pot and cook until softened, about 5 minutes, scraping up browned bits from the bottom.
6. Add garlic and cook until fragrant, about 30 seconds.
7. Stir in tomato paste and cook for 1 minute until darkened slightly.
8. Pour in red wine, scraping the bottom to deglaze, and simmer until reduced by half, about 2 minutes.
9. Return beef to the pot along with any accumulated juices.
10. Add crushed tomatoes, beef broth, oregano, and bay leaf, stirring to combine.
11. Bring to a simmer, then cover and transfer to a 300°F oven.
12. Braise for 3 hours until beef shreds easily with a fork.
13. Remove bay leaf and shred beef directly in the pot using two forks.
14. Cook pappardelle in salted boiling water according to package directions until al dente.
15. Drain pasta, reserving 1/2 cup pasta water.
16. Toss pappardelle with ragu, adding pasta water as needed to reach desired sauciness.
17. Serve immediately garnished with fresh parsley if using.
What makes this ragu exceptional is the way the shredded beef melts into the tomato-rich sauce, creating a velvety texture that coats every noodle. The long braise develops complex, savory-sweet flavors that improve overnight. Try serving it with crusty bread for dipping or topping with ricotta for extra creaminess.

Pappardelle with Lemon Garlic Shrimp

Zesty and bright, this pappardelle with lemon garlic shrimp comes together in under 30 minutes. Perfect for busy weeknights when you want something elegant but effortless. The combination of citrus, garlic, and fresh herbs creates a restaurant-quality dish at home.

Ingredients

– 8 oz pappardelle pasta (or other wide noodle)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (about 1 tbsp)
– 1 lemon, juiced and zested (about 3 tbsp juice)
– 1/4 cup fresh parsley, chopped (plus extra for garnish)
– 1/4 tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pappardelle to boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add shrimp to hot skillet in a single layer, seasoning immediately with salt and black pepper.
6. Cook shrimp for 2 minutes per side until pink and opaque, flipping only once for better browning.
7. Transfer cooked shrimp to a clean plate, leaving oil and juices in the skillet.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
9. Stir in lemon juice, lemon zest, and red pepper flakes, scraping up any browned bits from the pan bottom.
10. Drain cooked pasta, reserving 1/2 cup pasta water for sauce consistency.
11. Add drained pasta directly to the skillet with the lemon-garlic sauce.
12. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats noodles evenly.
13. Return shrimp to the skillet along with any accumulated juices.
14. Add chopped parsley and toss everything together until well combined.
15. Remove from heat and serve immediately. Creamy pasta strands cling to plump, garlicky shrimp in every bite. The bright lemon cuts through the richness while red pepper flakes provide subtle heat. Try serving with crusty bread to soak up every last drop of the flavorful sauce.

Pappardelle Carbonara with Pancetta

Creamy, comforting, and surprisingly simple to master, this pappardelle carbonara delivers restaurant-quality results in under 30 minutes. Crispy pancetta and sharp Pecorino Romano create a bold flavor base that clings to every wide ribbon of pasta. Forget complicated sauces—this version relies on perfect timing and technique for its signature silky texture.

Ingredients

– 8 oz pappardelle pasta (or fettuccine if unavailable)
– 4 oz pancetta, diced (thick-cut bacon works too)
– 2 large eggs, room temperature
– 1 cup grated Pecorino Romano cheese (freshly grated melts best)
– 3 cloves garlic, smashed (remove before serving)
– 1/2 tsp black pepper, freshly ground
– 1/4 cup reserved pasta water (save from boiling pot)
– 2 tbsp olive oil (or any neutral oil)

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Heat olive oil in a large skillet over medium heat until shimmering.
4. Add diced pancetta and cook for 5-7 minutes until crispy and golden brown.
5. Add smashed garlic cloves to the skillet and cook for 1 minute until fragrant.
6. Remove skillet from heat and discard garlic cloves.
7. Whisk eggs, grated Pecorino Romano, and black pepper in a medium bowl until fully combined.
8. Reserve 1/4 cup of starchy pasta water before draining the pappardelle.
9. Immediately transfer hot pasta to the skillet with pancetta, tossing to coat in rendered fat.
10. Slowly pour the egg mixture over the pasta while continuously tossing with tongs.
11. Add reserved pasta water 1 tablespoon at a time until sauce reaches a creamy, clinging consistency.
12. Serve immediately in warmed bowls. Velvety sauce clings to each wide noodle, balanced by salty pancetta crunch. For a fresh contrast, top with arugula tossed in lemon juice right before serving—the bright greens wilt slightly against the warm pasta.

Pappardelle with Spinach and Ricotta

A comforting bowl of pappardelle with creamy ricotta and fresh spinach comes together in under 30 minutes. This simple pasta dish delivers restaurant-quality flavor with minimal effort.

Ingredients

– 8 oz dried pappardelle pasta
– 5 oz fresh spinach
– 1 cup whole milk ricotta cheese
– 2 tbsp olive oil, or any neutral oil
– 3 garlic cloves, minced
– 1/4 tsp red pepper flakes, adjust to heat preference
– 1/2 cup reserved pasta water
– Salt for pasta water
– Freshly ground black pepper, to taste

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of pasta water before draining the pasta.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and cook for 1 minute until fragrant but not browned.
6. Stir in red pepper flakes and cook for 30 seconds to release their flavor.
7. Add fresh spinach to the skillet and cook for 2-3 minutes until wilted, stirring constantly.
8. Reduce heat to low and add ricotta cheese to the skillet.
9. Gradually stir in reserved pasta water until the sauce reaches a creamy consistency.
10. Add cooked pappardelle to the skillet and toss to coat evenly with the sauce.
11. Season with black pepper and additional salt if needed.
12. Serve immediately while hot. Here the wide pappardelle noodles perfectly cradle the creamy ricotta sauce, while the spinach adds fresh brightness. Try topping with toasted pine nuts for extra crunch, or serve alongside grilled chicken for a complete meal.

Classic Bolognese Pappardelle

Ultimately, this rich meat sauce clings perfectly to wide pappardelle noodles. You’ll build layers of flavor through patient simmering. The result is worth every minute.

Ingredients

– 1 lb ground beef (80/20 blend for best flavor)
– 1 large onion, finely diced
– 2 carrots, finely diced
– 2 celery stalks, finely diced
– 3 cloves garlic, minced
– 1/4 cup olive oil (or any neutral oil)
– 1/2 cup dry red wine
– 1 (28 oz) can crushed tomatoes
– 1 cup whole milk
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1 lb dried pappardelle pasta
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add onions, carrots, and celery, cooking for 8-10 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Add ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned.
5. Pour in red wine, scraping any browned bits from the bottom of the pot.
6. Simmer wine for 3-4 minutes until reduced by half.
7. Stir in crushed tomatoes, salt, and pepper.
8. Bring sauce to a simmer, then reduce heat to low.
9. Partially cover pot and simmer sauce for 2 hours, stirring occasionally.
10. Stir in milk and continue simmering for 30 minutes uncovered.
11. Meanwhile, bring a large pot of salted water to a rolling boil.
12. Cook pappardelle according to package directions until al dente.
13. Reserve 1/2 cup pasta water before draining.
14. Stir Parmesan cheese into finished sauce until melted.
15. Toss drained pasta with sauce, adding pasta water as needed to loosen.
16. Serve immediately in warm bowls.
Keep the sauce at a bare simmer to prevent burning while developing deep flavor. The wide ribbons cradle the meaty sauce in every bite. For a restaurant touch, finish with extra Parmesan and a drizzle of olive oil.

Pappardelle with Sundried Tomatoes and Basil

Bold pasta deserves equally bold companions, and this pappardelle dish delivers exactly that. Sun-dried tomatoes bring intense sweetness while fresh basil adds vibrant herbal notes. You’ll have restaurant-quality pasta ready in under 30 minutes.

Ingredients

• 8 oz pappardelle pasta
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil (or use reserved sun-dried tomato oil)
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt to taste
• Freshly ground black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil and reserved sun-dried tomato oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
5. Stir in chopped sun-dried tomatoes and cook for 2 minutes to warm through.
6. Reserve 1/2 cup pasta water before draining the cooked pappardelle.
7. Add drained pasta directly to the skillet with the tomato mixture.
8. Pour in 1/4 cup reserved pasta water and toss continuously for 1 minute to create a light sauce.
9. Remove skillet from heat and stir in chopped basil and Parmesan cheese.
10. Season with salt and black pepper, tossing until evenly combined.

Fresh pappardelle boasts a wonderfully chewy texture that holds the robust sun-dried tomato sauce beautifully. The concentrated tomato flavor pairs perfectly with the peppery basil finish. For a creative twist, top with toasted pine nuts or serve alongside grilled chicken.

Wild Boar Pappardelle with Red Wine Sauce

Fragrant wild boar simmered in red wine creates a rich, deeply flavored sauce that clings perfectly to wide pappardelle noodles. This hearty pasta dish delivers restaurant-quality results with straightforward techniques. Browning the meat properly builds a flavorful foundation for the sauce.

Ingredients

– 1 lb wild boar shoulder, cut into 1-inch cubes (or substitute pork shoulder)
– 12 oz pappardelle pasta
– 2 cups dry red wine, such as Cabernet Sauvignon
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 cup beef broth
– 1 tbsp tomato paste
– 1 tsp fresh rosemary, chopped (or ½ tsp dried)
– Salt and black pepper to taste
– 2 tbsp unsalted butter
– ¼ cup grated Parmesan cheese

Instructions

1. Pat wild boar cubes dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add boar in a single layer, working in batches if needed to avoid crowding.
4. Sear meat for 3-4 minutes per side until deeply browned, developing fond on the pan bottom.
5. Remove boar with a slotted spoon and set aside, leaving drippings in the pot.
6. Add diced onion to the pot and cook for 5 minutes until softened and translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
9. Pour in red wine, scraping the bottom to release all browned bits.
10. Simmer wine for 8-10 minutes until reduced by half.
11. Return boar to the pot along with any accumulated juices.
12. Add beef broth and rosemary, stirring to combine.
13. Bring to a boil, then reduce heat to low and cover partially.
14. Simmer gently for 2 hours until meat is fork-tender and sauce has thickened.
15. While sauce simmers, bring a large pot of salted water to a rolling boil.
16. Cook pappardelle according to package directions until al dente, about 8-10 minutes.
17. Reserve ½ cup pasta water before draining noodles.
18. Stir butter and Parmesan into the finished sauce until melted and incorporated.
19. Toss drained pappardelle with the sauce, adding reserved pasta water as needed to loosen.
20. Serve immediately in warm bowls with extra Parmesan for garnish.

Keep the sauce slightly thinner than you think it should be before adding pasta, as the noodles will absorb liquid. The wide pappardelle ribbons catch every bit of the rich, wine-infused sauce, while the tender boar shreds with gentle pressure from a fork. For a rustic presentation, serve in shallow bowls with crusty bread to soak up any remaining sauce.

Pappardelle with Creamy Alfredo Sauce

Pappardelle with creamy Alfredo sauce delivers pure comfort in every bite. This rich pasta dish comes together quickly for a satisfying weeknight meal. You’ll love how the wide noodles cradle the velvety sauce perfectly.

Ingredients

– 8 oz pappardelle pasta (or fettuccine if unavailable)
– 1 cup heavy cream
– 4 tbsp unsalted butter
– 1 cup freshly grated Parmesan cheese (plus extra for serving)
– 2 garlic cloves, minced (about 1 tsp)
– 1/4 tsp freshly grated nutmeg
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add pappardelle pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and gradually whisk in grated Parmesan until completely melted and smooth.
7. Stir in nutmeg, black pepper, and salt until well combined.
8. Reserve 1/2 cup of pasta water before draining the cooked pappardelle.
9. Add drained pasta directly to the sauce in the skillet.
10. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached.
11. Cook for 1 more minute, stirring constantly to coat every noodle.
12. Remove from heat and garnish with chopped fresh parsley.
Golden ribbons of pappardelle swim in that luxurious, velvety sauce that clings beautifully to each wide noodle. The nutmeg adds a subtle warmth that complements the rich Parmesan flavor perfectly. Try topping with grilled chicken or sautéed mushrooms for a heartier meal.

Pappardelle with Butternut Squash and Sage

Hitting all the cozy autumn notes, this pasta combines sweet squash with earthy sage in a simple yet impressive dish. Perfect for weeknights but fancy enough for company, it comes together with minimal effort. The wide pappardelle noodles cradle the creamy sauce beautifully.

Ingredients

– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 8 ounces pappardelle pasta
– 3 tablespoons olive oil (or any neutral oil)
– 4 tablespoons unsalted butter
– 1/4 cup fresh sage leaves
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 teaspoon nutmeg (freshly grated preferred)
– Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the baking sheet.
3. Roast squash for 25-30 minutes until tender and lightly browned at the edges, stirring halfway through.
4. While squash roasts, bring a large pot of salted water to a rolling boil.
5. Cook pappardelle according to package directions until al dente, reserving 1 cup pasta water before draining.
6. Heat remaining 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat.
7. Add sage leaves and cook for 1-2 minutes until crisp but not burned, then remove with a slotted spoon.
8. Add roasted squash to the skillet and mash lightly with a fork, leaving some chunks for texture.
9. Stir in heavy cream, remaining 2 tablespoons butter, and nutmeg, cooking for 2 minutes until slightly thickened.
10. Add cooked pappardelle and 1/2 cup pasta water to the skillet, tossing to coat evenly.
11. Stir in Parmesan cheese until melted and sauce clings to the pasta, adding more pasta water if needed.
12. Season with additional salt and pepper if desired, then top with crispy sage leaves.
Freshly made, the pasta boasts creamy texture with occasional sweet squash chunks against the crisp sage. The nutmeg adds subtle warmth that complements the earthy flavors beautifully. For a restaurant-style presentation, twirl portions with tongs and garnish with extra Parmesan shavings.

Pappardelle Primavera with Grilled Vegetables

Looking for a vibrant pasta dish that celebrates seasonal produce? Pappardelle primavera delivers fresh flavors and satisfying textures in under 30 minutes. Let’s get straight to cooking.

Ingredients

• 8 oz pappardelle pasta
• 2 tbsp olive oil (or any neutral oil)
• 1 zucchini, sliced lengthwise into 1/4-inch strips
• 1 yellow squash, sliced lengthwise into 1/4-inch strips
• 1 red bell pepper, seeded and quartered
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup fresh basil, chopped
• Salt and black pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pappardelle pasta to the boiling water and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, preheat a grill or grill pan to medium-high heat (400°F).
4. Brush zucchini, yellow squash, and red bell pepper strips lightly with 1 tablespoon olive oil.
5. Grill vegetables for 3–4 minutes per side until tender and lightly charred.
6. Transfer grilled vegetables to a cutting board and let cool for 2 minutes.
7. Chop grilled vegetables into bite-sized pieces.
8. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
9. Add minced garlic and sauté for 1 minute until fragrant but not browned.
10. Stir in cherry tomatoes and cook for 2–3 minutes until they begin to soften.
11. Add chopped grilled vegetables to the skillet and toss to combine.
12. Drain cooked pasta, reserving 1/4 cup pasta water.
13. Add drained pasta to the skillet with vegetables.
14. Pour in reserved pasta water and toss everything together until well coated.
15. Stir in grated Parmesan cheese and chopped basil.
16. Season with salt and black pepper to taste.

Wide ribbons of pappardelle cling to the smoky grilled vegetables and tangy tomato sauce. For a fresh twist, top with extra basil and a drizzle of olive oil just before serving.

Lemon Asparagus Pappardelle

A bright spring pasta that comes together in under 30 minutes. Lemon asparagus pappardelle balances fresh, zesty flavors with rich, creamy texture. This dish celebrates seasonal produce with minimal effort for maximum impact.

Ingredients

– 8 oz pappardelle pasta
– 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 lemon, zested and juiced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add asparagus pieces and sauté for 4-5 minutes until bright green and tender-crisp.
5. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
7. Add lemon zest, lemon juice, and red pepper flakes, stirring to combine.
8. Drain cooked pasta, reserving 1/2 cup of pasta water.
9. Add drained pasta directly to the skillet with the sauce.
10. Sprinkle Parmesan cheese over the pasta and toss to coat evenly.
11. If sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
12. Season with salt and black pepper, then remove from heat.
13. Serve immediately while hot. Silky pappardelle ribbons cling perfectly to the creamy lemon sauce. The asparagus adds fresh crunch while the Parmesan provides salty depth. For an elegant presentation, garnish with extra lemon zest and serve alongside grilled chicken or shrimp.

Pappardelle with Sausage and Peppers

Dinner doesn’t get more satisfying than this hearty pasta dish. Pappardelle’s wide ribbons cradle a robust sausage and pepper sauce perfectly. It’s a complete meal that comes together in under 30 minutes.

Ingredients

• 1 lb sweet Italian sausage, casings removed (or hot for more spice)
• 1 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, thinly sliced
• 2 bell peppers (any color), sliced into strips
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• 12 oz pappardelle pasta
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add sausage, breaking it into small chunks with a wooden spoon, and cook for 5-7 minutes until browned.
4. Add onion and bell peppers to the skillet and cook for 6-8 minutes until softened.
5. Stir in garlic and cook for 1 minute until fragrant.
6. Pour in white wine, scraping any browned bits from the bottom of the pan.
7. Cook for 2-3 minutes until the wine is reduced by half.
8. Add crushed tomatoes, oregano, and red pepper flakes if using.
9. Bring sauce to a simmer, then reduce heat to low and cook for 15 minutes.
10. While sauce simmers, add pappardelle to boiling water and cook for 8-10 minutes until al dente.
11. Reserve 1/2 cup pasta water before draining the pappardelle.
12. Add drained pasta directly to the sauce in the skillet.
13. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats noodles.
14. Stir in parsley and Parmesan cheese until combined.
15. Season with salt and black pepper to taste.

Chewy pappardelle provides the perfect texture to hold the chunky sausage and pepper sauce. The sweet peppers balance the savory sausage, while the tomato base brings everything together. For a restaurant-style presentation, twirl portions into shallow bowls and finish with extra Parmesan and a drizzle of olive oil.

Pesto Pappardelle with Cherry Tomatoes

Ready for a pasta dish that delivers maximum flavor with minimal effort? Rustic pappardelle pairs perfectly with bright pesto and sweet tomatoes. This combination comes together quickly for a satisfying weeknight meal.

Ingredients

– 8 oz pappardelle pasta (or any wide noodle)
– 1/2 cup basil pesto (homemade or store-bought)
– 2 cups cherry tomatoes (halved for faster cooking)
– 2 tbsp olive oil (extra virgin preferred)
– 2 cloves garlic (minced, about 1 tbsp)
– 1/4 cup grated Parmesan cheese (plus more for serving)
– Salt (about 1/2 tsp, adjust to taste)
– Fresh basil leaves (for garnish, optional)

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining, then return pasta to the warm pot.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add cherry tomatoes cut-side down and cook undisturbed for 3 minutes until slightly blistered.
6. Flip tomatoes and add minced garlic, cooking for 1 more minute until fragrant.
7. Tip: Don’t overcrowd the skillet to ensure proper caramelization on the tomatoes.
8. Reduce heat to low and stir in pesto until evenly combined with the tomato mixture.
9. Add cooked pasta to the skillet along with 1/4 cup of the reserved pasta water.
10. Toss continuously for 2 minutes until the sauce coats every strand evenly.
11. Tip: The starchy pasta water helps create a silky, emulsified sauce that clings to the noodles.
12. Stir in Parmesan cheese until melted and incorporated throughout the dish.
13. Taste and adjust seasoning with additional salt if needed.
14. Tip: Let the pasta rest for 1 minute off heat before serving to allow flavors to meld.
15. Garnish with fresh basil leaves and extra Parmesan if desired.
Hearty pappardelle provides the perfect canvas for the vibrant pesto and sweet, blistered tomatoes. The wide noodles catch every bit of the garlicky sauce while maintaining a satisfying chew. Serve this immediately with crusty bread to soak up any remaining sauce, or top with grilled chicken for added protein.

Pappardelle with Lobster and Tarragon

Savor wide ribbons of fresh pappardelle paired with sweet lobster meat in a light, aromatic sauce. This elegant pasta dish comes together surprisingly quickly for a weeknight treat. Tarragon’s subtle anise flavor perfectly complements the rich seafood without overpowering it.

Ingredients

– 1 lb fresh pappardelle pasta (or dried if unavailable)
– 2 cooked lobster tails, meat removed and chopped
– 3 tbsp unsalted butter (divided use)
– 2 tbsp olive oil (extra virgin preferred)
– 3 garlic cloves, minced
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1 cup heavy cream
– 2 tbsp fresh tarragon, chopped (plus extra for garnish)
– 1/4 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
– 1 lemon, juiced (about 2 tbsp)
– 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pappardelle and cook for 3-4 minutes for fresh pasta (or follow package directions for dried), stirring occasionally to prevent sticking.
3. Reserve 1 cup of pasta water before draining, then set pasta aside.
4. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat until butter melts and foams.
5. Add minced garlic and cook for 1 minute until fragrant but not browned.
6. Pour in white wine and simmer for 2 minutes until reduced by half, scraping up any browned bits from the pan.
7. Add heavy cream and remaining 2 tablespoons butter, stirring until butter melts completely.
8. Stir in chopped lobster meat and cook for 2 minutes until heated through.
9. Add cooked pappardelle to the skillet along with 1/4 cup of reserved pasta water.
10. Toss pasta with sauce for 1-2 minutes until nicely coated, adding more pasta water if sauce seems too thick.
11. Stir in fresh tarragon, red pepper flakes (if using), and lemon juice.
12. Season with salt and black pepper, tasting and adjusting as needed.
13. Remove from heat and serve immediately.

Outstandingly creamy yet light, the sauce clings beautifully to each wide noodle while letting the lobster shine. The tarragon adds a sophisticated herbal note that pairs wonderfully with the sweet seafood. For an extra touch, serve with crusty bread to soak up every last bit of the delicious sauce.

Conclusion

Zesty, versatile, and utterly delicious—these 23 pappardelle recipes prove this wide-ribbon pasta is a must-try for any home cook. We hope you find a new favorite to whip up for dinner tonight! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest board to save for later. Happy cooking!