Pappardelle In My Belly!
Not too long after posting about my Roasted Tomato and Garlic Pesto Pasta recipe, I fell in love with this dish. It seems I like pasta as much as the blue Texas sky.
Pappardelle? It’s a wonderfully wide noodle that hails from Tuscany. It was during a trip to Italy when I first discovered a delightful dish of pappardelle resting underneath cinghiale (wild boar) paired with a nice glass of red. Despite the fact that Italy is half the size of Texas, its 20 regions are wildly diverse in geography, dialect, and food. Pappardelle is authentic to the hills of Tuscany.
Try this dish and I’ll hope you enjoy it!
Pappardelle costs about $5 and it’s worth its weight in gold!
If you’re adventurous you can also make pappardelle by hand – here’s a fun video that shows you the magic:
❤ Many foodies prefer to cook pasta 1 minute less than the package directions indicate for al dente perfection! What does “al dente” mean? In Italian… “to the tooth,” which implies the pasta is tender, but not mushy.
❤ I once had an Italian finger shaken at me for using red sauce from a jar. “Why would you use jarred sauce?” If you’re not in a hurry, try my homemade red sauce recipe.
3 Tablespoons | Olive Oil
1 ½ Pounds | Chicken Breast or Boneless Thighs, Chopped Into Chunks
To Taste | Salt and Pepper
1 | Yellow Onion, Diced
2 Stalks | Celery, Diced
1 | Red Pepper, Diced
1 ½ Teaspoons | Fresh Rosemary, Chopped
½ Teaspoon | Red Pepper Flakes
2 Cups | Bertolli Organic Pasta Sauce (Olive Oil, Garlic & Basil)
⅔ Cup | Chicken Broth
1 Pound | Pappardelle
¼ Cup | Italian Flat Leaf Parsley, Chopped
To Love | Parmigiano-Reggiano, Shredded
What To Do:
1. Heat the olive oil in a dutch oven or medium-sized pot over medium-high heat.
2. Season the chicken with the salt and pepper and saute it until golden brown (about 5 minutes).
3. Add the onion, celery, and red pepper – cook until the onion is soft and translucent (about 3 minutes).
4. Add the fresh rosemary and red pepper flakes. Cook 1-2 minutes to marry.
5. Add the pasta sauce and broth, stir, and bring to a boil. Shred the chicken with a fork or wooden spoon. Reduce heat and simmer for 15-20 minutes.
6. While the sauce is simmering, prepare the pappardelle and add to the sauce.
7. Transfer your chicken pappardelle to a pasta bowl (or plate). Top with freshly chopped parsley and parmigiano-reggiano. Molto bene!
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.
❤ Love Food? In a click and a scroll you can visit more of my favorite recipes – there’s more than 50 recipes here on the Home Style Austin blog!