27492 nif simple pappardelle pasta Recipes

olive oil, red onion, diced (2 cups), garlic cloves, minced, sun-dried tomatoes packed in oil with herbs, rough chopped, marinated artichoke , 1/4rd, cayenne, white wine, flour, vegetable stock, pappardelle pasta , cooked al dente, asiago cheese, shredded, fresh parsley, pine nuts, toasted

asparagus, pappardelle pasta, saffron, butter, onion, peas (fresh shelled garden ), orange zest, fresh, orange juice, fresh, salt, parmesan cheese, freshly grated

pappardelle pasta (or linguine, or whatever), portabella mushroom, olive oil, onion, diced, salt and black pepper, garlic cloves, chopped, tomato paste, red wine, cream, chopped parsley, minced rosemary or 1 tbsp marjoram, parmesan cheese , for serving

dried porcini mushrooms (1 cup), boiling-hot water, carrots , quartered lengthwise, then cut into 1-inch pieces, celery ribs, cut into 1-inch pieces, shallots , quartered lengthwise, red bell pepper , cut into 1-inch pieces, extra virgin olive oil, fresh rosemary, chopped, salt, black pepper, tomato paste, dry red wine, dried pappardelle pasta, parmigiano-reggiano cheese, finely grated plus, parmigiano-reggiano cheese , additional for serving

bacon , cut into 1-inch pieces, dry pappardelle pasta, leeks, white and light green parts only , halved lengthwise and thinly sliced (2 cups), tomatoes (about 3 cups)

dried porcini mushrooms (about 1/2 oz), boiling water, uncooked pappardelle pasta or bucatini, salt, divided, olive oil, chopped shallots, exotic mushroom blend, sliced or coarsely chopped, garlic cloves, minced, dry sherry, parmigiano-reggiano cheese, divided, heavy whipping cream, chopped fresh sage, cracked black pepper, truffle oil, sage leaves (optional)

green swiss chard, head radicchio, lemon, olive oil, garlic cloves, thinly sliced, reduced-sodium chicken broth, dry sherry, heavy cream, freshly shredded asiago cheese, divided, shredded white and dark chicken meat (from 1 2 1/2- to 3-lb. rotisserie chicken), salt and freshly ground black pepper, dried pappardelle pasta

recipe mealmaker meatballs (see below ), dried pappardelle pasta or fettuccine, fennel bulb, trimmed and cut into thin, bite-sized strips, onion, quartered and thinly sliced, carrot , thinly bias-sliced, garlic, minced, olive oil or cooking oil, classico tomato and basil pasta sauce, salt and ground black pepper, italian fontina or mozzarella cheese, shredded, parmesan or romano cheese, finely shredded, mealmaker meatballs, egg, beaten, soft french or italian bread crumbs, chopped onion, garlic, minced, dried oregano or thyme, crushed, cayenne pepper, lean ground beef

sweet italian sausage, casings removed, crumbled, olive oil, mushrooms, thickly sliced, onions, chopped, fresh basil, chopped, fresh oregano, chopped, garlic cloves, chopped, dry white wine, crushed tomatoes in puree, canned, diced tomatoes (about 4 medium-large tomatoes), butter (1/4 stick), pappardelle pasta or 1 1/4 lbs mafaldine pasta, pecorino romano cheese, grated (about 4 1/2 oz)

linguine (or other pasta), olive oil, divided, butter, garlic cloves, minced, seasoned breadcrumbs, eggs, milk, parmesan cheese, shredded, plus more to garnish (optional), salt and pepper, fresh parsley, chopped, garnish

pappardelle pasta, olive oil, divided, zucchini, halved and sliced, asparagus, cut into 1 1/2-inch lengths, crown broccoli, cut into florets, fresh green beans, cut into 1-inch lengths, green onions, thinly sliced, garbanzo beans, drained and rinsed, reserved pasta water, chopped fresh basil, salt and pepper to taste, crumbled feta cheese

extra virgin olive oil, divided, garlic cloves, peeled and flattened, onion, chopped, salt and pepper, to taste, sliced pancetta, chopped, fennel seed, crushed, dry crushed red pepper (optional), broccoli or 1 large rabe, stems sliced 1/2-inch thick, tops cut into 2-inch pieces, water, dried pappardelle pasta, freshly grated pecorino romano cheese , plus additional for serving, pine nuts, toasted

chicken liver, butter, olive oil, scallions, white part only, minced, shallots, minced, garlic cloves, minced, fresh mushrooms, thinly sliced, dry vermouth, heavy cream, tomatoes, skinned, seeded, and chopped, sugar, chopped fresh basil (we prefer the italian seasoning, personal preference) or 1 tbsp dried basil (we prefer the italian seasoning, personal preference) or 1 tbsp italian seasoning, - 1 tsp (we prefer the italian seasoning, personal preference), dried sage (optional), salt, fresh ground pepper, crushed red pepper flakes (a pinch or two), vegetable oil, pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine), chopped fresh parsley

rabbit, cut up (or 6 rabbit legs), onion, chopped (1 cup), celery, cut in 1-inch chunks, carrot, cut in 1/2-inch pieces, garlic cloves, peeled, big fresh basil leaves (1/4 cup, packed to measure), coarse sea salt or 1 tsp kosher salt, extra-virgin olive oil, red pepper flakes, chicken stock or 6 cups vegetable stock, heated, fresh ground black pepper, pappardelle pasta , cooked al dente

portabella mushroom, butter, garlic clove, minced, salt & freshly ground black pepper, fresh pappardelle pasta (about 1/4 of the box), extra virgin olive oil, fresh arugula, washed and spun dry, tough stems removed, pine nuts, toasted, shaved locatelli romano cheese

asparagus, shallots, lemons, smoked salmon, sliced, pappardelle pasta, unsalted butter, heavy cream

unsalted butter, onion (diced ), sweet italian sausages (casings removed ), italian san marzano tomatoes, salt or pepper, dry white wine, pappardelle pasta, balsamic vinegar, fresh flat leaf italian parsley (chopped )

pappardelle pasta (wide ribbons, substitute fettuccine if unavailable), salt, boneless skinless chicken breast cutlets, ground black pepper, extra virgin olive oil, garlic, crushed, portobello mushroom caps, sliced, shiitakes, stemmed and sliced, butter, all-purpose flour, tomato paste , look for this in a tube (it s easy to store that way), chicken stock , eyeball it, minced rosemary leaves , a couple of sprigs, worcestershire sauce , eyeball it, capers, drained, marsala wine, grated pecorino romano cheese, a couple handfuls arugula or baby spinach leaves, thinly sliced