Would you like to save this?
We'll email this post to you, so you can come back to it later!
Savory Symphony Pappardelle twirls wide ribbons of pasta in a luscious herb-infused sauce that feels like a warm hug. You’ll love how this gourmet pasta dish comes together with everyday ingredients for an Italian cuisine classic you can make at home.
Let me share why this savory pasta has become a staple in my kitchen.
Why You’ll Love This Recipe
- No oven needed—ready on the stovetop in under an hour
- Herb-infused sauce bursting with fresh sage, rosemary, and garlic
- Perfect for cozy comfort food nights or elegant dinner parties
- Uses pantry staples and minimal prep for busy cooks
- Easily adapted for vegetarians or with added protein
- Great as a quick cooking video demo for visual learners
- Pair with crusty bread or a crisp salad for a complete meal
- Consistently earns rave reviews (4.8/5 average in my home-cook group)
With all those perks, let’s gather the ingredients you need.
Ingredients
- 12 oz (340 g) dried pappardelle (sub: fettuccine or homemade pasta)
- 2 tbsp extra-virgin olive oil (I love Colavita)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh sage leaves, chopped (sub: 2 tsp dried)
- 2 tbsp fresh rosemary, chopped (sub: 1 tsp dried)
- ¼ cup fresh parsley, chopped
- ½ cup low-sodium chicken stock or vegetable broth
- ½ cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese (sub: Pecorino Romano)
- 2 tbsp unsalted butter (optional, for shine)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a gentle kick)
Directions
For a quick visual guide, check out the cooking video at the top. Now, let’s cook this savory pasta.
- Cook the Pasta
Bring a large pot of water to a rolling boil. Add a generous pinch of salt and the pappardelle. Stir gently and cook until al dente, about 7–9 minutes per package instructions. - Reserve Pasta Water
Before you drain, scoop out ½ cup of the hot pasta water and set aside—it helps your sauce cling to every noodle. Drain the pasta and give it a quick shake. - Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil. Add chopped onion and cook 3–4 minutes until translucent and sweet. - Add Garlic and Herbs
Stir in minced garlic, sage, and rosemary. Cook for about 1 minute until fragrant—watch closely, it browns fast. - Deglaze and Simmer
Pour in the chicken stock, scraping up any browned bits from the pan. Let it bubble gently for 2 minutes to concentrate the flavor. - Add Cream and Cheese
Lower the heat, pour in heavy cream, and bring to a gentle simmer. Gradually whisk in the Parmesan until the sauce is silky and smooth. - Toss Pasta with Sauce
Add the drained pappardelle and reserved pasta water to the skillet. Toss with tongs—almost like waltzing—until each ribbon is coated in the herb-infused sauce. - Finish with Butter
Stir in unsalted butter for a glossy finish, then taste and season generously with salt, pepper, and red pepper flakes if you like a mild heat. - Plate and Garnish
Divide the pasta among warmed plates, sprinkle with chopped parsley, and serve immediately. A little extra cheese on top never hurts!
Servings & Timing
Yield: 4 servings
Prep Time: 15 minutes prep (chopping herbs takes most of it)
Cook Time: 20 minutes cooking—35 minutes total
Variations
- Grill chicken breast strips and toss them in for added protein.
- Replace pappardelle with gluten-free ribbons for a GF version.
- Stir in sun-dried tomatoes and olives for a Mediterranean twist.
- Use fresh homemade pasta for an ultra-decadent texture.
- Add spinach or arugula at the end for extra greens.
- Swap sage for basil and lemon zest for a bright summer vibe.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze individual portions in freezer-safe boxes for up to 1 month. To reheat, warm gently in a skillet over medium-low heat with a splash of broth or cream; microwave works in a pinch but can dry the noodles.
FAQs
I often get these questions—here are quick answers.
Q: Can I use dried herbs instead of fresh?
A: Yes—use one-third the amount of dried herbs to fresh for a similar flavor punch.
Q: How do I avoid mushy pasta?
A: Stop cooking one minute before al dente, then finish in the sauce for perfect texture.
Q: What’s a good substitute for heavy cream?
A: Half-and-half or a 1:1 mix of milk and cream cheese works, though your sauce will be lighter.
Q: Is this recipe suitable for vegetarians?
A: Absolutely—just swap the chicken stock for vegetable broth.
Q: Can I prep the sauce ahead of time?
A: Make the sauce up to 2 hours early, then rewarm gently and toss with freshly cooked pasta.
Q: How can I make this dairy-free?
A: Use dairy-free cream and a vegan Parmesan alternative—still delicious!
Q: What wine pairs well?
A: A crisp Italian Pinot Grigio or a light Chardonnay balances the herb flavors nicely.
Conclusion
Savory Symphony Pappardelle brings the best of Italian cuisine right to your kitchen table. With fresh herbs, garlic, and Parmesan, this gourmet pasta dish feels both comforting and special. Give it a whirl, then come back and leave me a comment—let me know your favorite twist!
Savory Symphony Pappardelle
Ingredients
- 12 oz dried pappardelle
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 cup fresh sage chopped
- 2 tablespoons fresh rosemary chopped
- 1/4 cup fresh parsley chopped
- 1/2 cup chicken stock or vegetable broth
- 1/2 cup heavy cream or half-and-half
- 1 cup Parmesan cheese freshly grated
- 2 tablespoons unsalted butter optional, for shine
- Salt and pepper to taste
- Red pepper flakes pinch, optional
Instructions
- Bring a large pot of salted water to a rolling boil. Add pappardelle and cook until al dente, about 7–9 minutes per package instructions.
- Before draining, scoop out 1/2 cup of pasta cooking water and set aside; then drain the noodles.
- In a large skillet over medium heat, warm the olive oil. Add chopped onion and cook for 3–4 minutes until translucent.
- Stir in minced garlic, sage, and rosemary, cooking for about 1 minute until fragrant.
- Pour in the stock, scraping up any browned bits, and let simmer for 2 minutes.
- Stir in the heavy cream and bring to a gentle simmer, then whisk in Parmesan until smooth.
- Add the drained pappardelle and reserved pasta water to the skillet, tossing until the sauce coats every ribbon.
- Toss in butter for shine, season with salt, pepper, and red pepper flakes to taste.
- Plate the pasta, sprinkle chopped parsley on top, and serve immediately.
Notes
Nutrition
