Savory Symphony Pappardelle
This Savory Symphony Pappardelle features wide, ribbon-like noodles swirled in an herb-infused cream sauce for a gourmet pasta dish that's perfect for weeknight comfort or dinner parties.
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
Leftovers keep in the fridge for up to 3 days; reheat gently in a skillet with a splash of broth. Swap Parmesan for Pecorino Romano for a sharper taste.