Creamy Pappardelle with Chicken & Bacon

This quick comfort food dish uses store-bought rotisserie chicken as a shortcut. I loved the freshness and pop of color from the fresh herbs and the minced carrot.

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. My daughter and I are big Antoni fans! 🙂 I modified the proportions. Next time I would reduce the amount of chicken meat- just personal preference.

Yield: Serves 8

• coarse salt
• 8 oz bacon (about 5 slices), cut crosswise into 1/2-inch wide pieces
• 1/2 large yellow onion, finely chopped (about 3/4 cup)
• 4 large garlic cloves, gently smashed and peeled
• 1/2 T chopped fresh sage
• 1/2 T coarsely chopped fresh rosemary
• freshly ground black pepper
• 1 1/2 cups heavy cream
• 16 oz pappardelle (I used two 227 g packages)
• 1 medium carrot, finely chopped
• 4 to 6 cups shredded rotisserie chicken, at room temperature (I used 6 cups but would reduce the amount next time)
• freshly grated Parmigiano-Reggiano cheese, for serving
• coarsely chopped fresh flat-leaf parsley, for serving, optional

1. Bring a large pot of well-salted water to a boil.
2. Meanwhile, cook the bacon in a skillet large enough to hold the pasta and sauce or a wide heavy saucepan over medium-high heat, stirring frequently, until just cooked through with crispy edges, about 5 minutes. (I used an enameled cast iron pan.)
3. Transfer the bacon to a plate, leaving the fat in the pan.
4. Add the onion, garlic, sage, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently until the onion is tender, about 5 minutes.
5. Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 5 minutes.
6. Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes.
7. Drain the pasta, reserving 2 cups of the pasta cooking water.
8. Add the pasta to the sauce with 3/4 cups of the pasta water, the chicken, and the reserved bacon. Toss to combine.
9. Add more pasta water to loosen the sauce, if desired.
10. Top with cheese, parsley, if using, and salt and pepper to taste. Serve.

Pappardelle with Pancetta, Broccoli Rabe, & Pine Nuts

I could eat broccoli rabe with a side of broccoli rabe- an absolute favorite. My husband could eat pappardelle with a side of pappardelle. 😉 Now you can see why this dish was perfect for our Valentine’s Day dinner! Everyone loved it. ❤

This recipe was adapted from Bon Appétit, contributed by Kristine Kidd. I modified the proportions and method. Fabulous.

Yield: Serves 6 to 8

• 4 tablespoons extra-virgin olive oil, divided
• 8 garlic cloves, peeled, flattened
• 1 large yellow onion, chopped
• 8 ounces cubed pancetta
• 2 teaspoons fennel seeds, crushed (I used a mortar & pestle)
• 1/2 teaspoon dried crushed red pepper flakes
• 2 large bunches broccoli rabe (also called rapini; generous 2 pounds), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
• 2 cups water
• 17.64-ounce (500 g) package dried pappardelle pasta
• 2 cups freshly grated Pecorino Romano cheese, plus additional for serving
• 1/2 cup raw pine nuts, toasted (@375 degrees for about 5 minutes)

1. Heat 4 tablespoons oil in heavy large skillet, preferably with a lid, over medium heat. (I used a large enameled cast iron pan.)
2. Add garlic and cook until golden brown, stirring frequently, about 2 minutes. Discard garlic.
3. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes.
4. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally.
5. Stir in broccoli rabe tops, sprinkle with salt, and add 2 cups water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 2 cups cooking liquid.
7. Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved pasta cooking liquid by tablespoonfuls to moisten if necessary.
8. Stir in 2 cups of the cheese. Season to taste with salt and generous amount of pepper.
9. Transfer to shallow bowls, if desired. (I served it in the pot.) Sprinkle with pine nuts and garnish with additional cheese.

Simple Sunday Soups

This first soup, Italian Bean Soup with Pappardelle, was hearty and delicious. It was inspired by a soup from Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. The second soup, Spanish Garlic Soup, was inspired by an “end of the month” meal, a “meal to make quickly with whatever is on hand and money is tight,” from José Andrés.

The recipes for these simple soups were adapted from Milk Street, the Italian bean and pasta soup from Milk Street Magazine, contributed by Rebecca Richmond, and the Spanish garlic soup from Milk Street TV, contributed by Christopher Kimball and Matthew Card.

Italian Bean Soup with Pappardelle

Yield: Serves 4

• 2 T extra-virgin olive oil, plus more to serve
• 1 medium yellow onion, chopped
• Kosher salt and freshly ground black pepper
• 2 T tomato paste
• 2 to 4 medium garlic cloves, smashed and peeled
• 2 15.5 oz cans Roman (borlotti), cranberry, or pinto beans, rinsed and drained
• 2 tsp chopped fresh rosemary or sage
• 1 piece Parmesan rind, plus finely grated Parmesan, to serve
• 8 to 9 oz fresh or dried pappardelle, tagliatelle, or fettucine, cut or broken into 2-inch lengths (see Note)
• freshly squeezed juice of 1/2 to 1 lemon (I used a Meyer lemon)

1. In a large saucepan over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.
2. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
3. Add the beans, rosemary, Parmesan rind (use if you have it!), 5 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
4. Off heat, remove and discard the Parmesan rind. Using an immersion blender, pulse the bean mixture until creamy but not completely smooth. (see Note) (Alternatively, if transferring to a blender, let cool for 10 minutes and purée in 2 batches before returning to the pot.)
5. Bring to a simmer over medium. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). (I used dried pappardelle, broken into 2-inch lengths, and cooked it for 6 to 7 minutes.)
6. Taste and season with salt and pepper. Stir in freshly squeezed lemon juice, to taste.
7. Ladle the soup into bowls, drizzle with oil and top with grated Parmesan and additional pepper, as desired.

Notes:

• If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares.
• Don’t puree the beans until completely smooth; leave them with some texture.

Spanish Garlic Soup (Sopa de Ajo)

Yield: Serves 4

• 6 scallions, trimmed and thinly sliced, whites and greens separated
• 6 large garlic cloves, thinly sliced
• 6 T extra-virgin olive oil, divided, plus extra
• 4 tsp sweet paprika
• 1 1/2 tsp smoked paprika
• 6 oz sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
• 6 cups water
• 2 T chicken bouillion (I used Better Than Boullion)
• Kosher salt and freshly ground black pepper
• 4 large egg yolks
• 2 T sherry vinegar

1. In a medium saucepan over medium-low, combine the scallion whites, garlic and 3 tablespoons of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
2. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
3. Add 1 cup of the bread cubes and stir well.
4. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
5. Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
6. In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot broth. (It is important to do this step to prevent the yolks from curdling when added to the pot.)
7. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar.
8. Taste and season with salt and pepper.
9. To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.

Italian Sausage & Mushroom Ragu with Pappardelle

I love Christopher Kimball’s Milk Street television show and cookbooks. I recently joined their mailing list too. I have received a million emails from them since about offers and products, etc., but getting recipes like this one makes it worth the spam. 😉

This was our Election Day comfort food meal. It was quick and absolutely delicious. Perfect. The recipe was inspired by chef Vitaly Paley of Portland, Oregon, via 177milkstreet.com, contributed by Julia Rackow. I used cremini instead of portobello mushrooms and modified the proportions. I loved how the mushrooms lightened up the meaty sauce.

Yield: 6 servings

• 2 T salted butter
• 7 garlic cloves, finely chopped
• 1 pound cremini mushrooms, trimmed and finely chopped or portobello mushrooms, stems and gills removed, caps finely chopped
• 2 large shallots, halved and thinly sliced
• 1 pound sweet Italian sausage, preferably bulk (I used sausage links and removed the casings)
• 1 cup full-bodied, dry red wine (I used a Cabernet Sauvignon)
• 1 1/2 cups chicken stock
• 1/2 tsp cinnamon
• Kosher salt and freshly ground black pepper
• 14 1/2 to 16 oz can crushed tomatoes
• 16 oz dried pappardelle or tagliatelle
• minced fresh parsley, for garnish, optional
• grated Parmesan, for serving, optional

1. Finely chop the garlic and mushrooms in a food processor.
2. In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle. (I used a wide enameled cast iron pan.)
3. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
4. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat, if necessary.
5. Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
6. Stir in the broth, cinnamon, and 3/4 teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
7. Reduce the heat to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes.
8. Taste and season with salt and pepper. Set aside, covered.
9. While the sauce simmers, in a large pot, bring 4 quarts of water to a boil.
10. Add the pasta and 2 tablespoons of salt and cook until the pasta is al dente.
11. Reserve 1/2 cup of the cooking (pasta) water, drain the pasta and return it to the pot or a serving dish.
12. Add the sauce to the pasta (I layered it) and toss to coat. If needed, add a few tablespoons of the reserved pasta water to adjust the consistency of the sauce. (I did not add pasta water but kept it to add when reheating the leftovers.)
13. Serve garnished with parsley. Pass grated Parmesan at the table, as desired.

Creamy Tagliatelle with Asparagus & Herbs

I love springtime pasta dishes loaded with vegetables. This version was creamy, rich, and absolutely delicious. Chopping the asparagus so that it could be completely incorporated throughout the pasta was genius.

This recipe was adapted from Ruth Rogers of River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant cookbook, via Food 52. I modified the proportions to use one pound of pasta. I also left the asparagus tips intact. Amazing!

Yield: Serves 6 to 8

• 2 1/4 pounds thin asparagus spears
  
• 6 garlic cloves, peeled
  
• 6 tablespoons chopped mixed fresh herbs (basil, mint, parsley, oregano)
  
• 3/4 cup (12 tablespoons) heavy cream
  
• 3 tablespoons olive oil
  
• 6 tablespoons unsalted butter
  
• coarse salt and freshly ground black pepper, to taste
• 14 to 16 ounces taglierini, tagliatelle, or pappardelle pasta
  
• 5 to 6 ounces Parmigiano Reggiano cheese, freshly grated
  

1. Trim or snap off the tough ends from the asparagus spears. Cut into 1-inch pieces; reserve tips in a separate bowl.
2. Finely chop the 1-inch pieces of asparagus all together with 2 of the garlic cloves and the herbs in a food processor. (I chopped the garlic and herbs first and then added the asparagus.)
3. Bring the cream to a boil in a saucepan with the remaining 4 whole garlic cloves and simmer until the cloves are soft. Remove from the heat; discard the garlic.
4. Heat the olive oil and butter in a separate large pan and sauté half of the chopped asparagus for 5 minutes, stirring. (I used a 14-inch skillet.)
5. Add the rest of the chopped asparagus-herb mixture and the reserved asparagus tips, followed by the flavored cream. Bring to the boil, then reduce the heat and simmer until the cream begins to thicken, about 6 minutes. Season to taste. Remove from the heat and keep warm.
6. Cook the pasta in a generous amount of boiling salted water, then drain thoroughly.
7. Add to the sauce along with about half of the Parmesan and toss together.
8. Serve with the remaining Parmesan.

Two Years Ago: Linguine with Asparagus & Egg

Three Years Ago: Rigatoni with Lemon-Chile Pesto & Grated Egg

Four Years Ago: Ricotta Gnocchi with Asparagus, Peas, & Mushrooms

Five Years Ago: Baked Shells with Cauliflower & Taleggio

Pasta Primavera with Asparagus, Peas, & Crème Fraîche

This quick and fresh dinner was truly springtime on a plate. It uses a combination of early spring vegetables- asparagus, peas, and scallions- which, as the author describes, makes it a “true celebration of the season.”

This recipe was adapted from the New York Times, contributed by Melissa Clark. I modified the proportions and omitted the tarragon. I also used reserved pasta water to adjust the consistency of the sauce. Loved it!

Yield: Serves 6

• 1/2 pound sugar snap peas, stems trimmed
• 3/4 pound asparagus, ends snapped
• 3 tablespoons unsalted butter
• 1 cup fresh English peas
• 1/3 cup (5 large) thinly sliced spring onion, white part only (or use shallot)
• 5 garlic cloves, finely chopped
•  coarse salt and freshly ground black pepper, to taste
• 16 ounces pappardelle, fettuccine or tagliatelle, preferably fresh
• 1 cup grated Parmigiano-Reggiano, at room temperature
• 6 oz (3/4 cup) crème fraîche or whole milk Greek yogurt, at room temperature
• 1/4 cup finely chopped parsley
• 1 tablespoon finely chopped tarragon, optional

1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. While the water is coming to a boil, slice snap peas in half and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
3. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes.
4. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
5. Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well, reserving 1 cup of pasta water.
6. Transfer pasta to the skillet of prepared vegetables or to a large bowl.
7. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs.
8. Thin sauce to desired consistency with reserved pasta water.
9. Season generously with salt and pepper, if needed, to taste. Serve.

One Year Ago:

• Linguine with Asparagus & Egg

Two Years Ago:

• Rigatoni with Lemon-Chile Pesto & Grated Egg

Three Years Ago:

• Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce
• Spicy & Garlicky Fresh Tomato Sauce with Pappardelle

Four Years Ago:

• Israeli Couscous with Spinach and Onions
• Spinach cooked with Onions (Mughlai Saag)

Pressure Cooker Pork Ragu with Pappardelle

I made this dish to celebrate Valentine’s Day with my meat-loving husband. ❤ One of his absolute favorite dishes is a pork ragu served over pappardelle; this dish is a wonderful weeknight version.

This recipe was adapted from the Good Housekeeping Test Kitchen. We ate it with roasted asparagus and cauliflower with a custardy French Apple Cake for dessert. My Valentine was pleased! 🙂

Yield: 8 servings

• 3 links (about 8 ounces) sweet Italian sausage, casing removed
• 2 tsp extra-virgin olive oil
• 2 1/2 lb. boneless pork shoulder, trimmed (I used country rib meat)
• 2 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 6 cloves garlic, chopped
• 1 cup dry red wine
• 28 ounces crushed tomatoes
• 1/2 cup whole milk
• 3 bay leaves
• 1/2 cup packed fresh basil leaves, torn, plus more for garnish, if desired
• 1 lb. pappardelle pasta
• freshly grated Parmesan, for serving

1. In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks.
2. With slotted spoon, transfer to large bowl.
3. Season pork all over with 1/2 teaspoon each salt and pepper.
4. In batches, add pork to pot; cook 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage.
5. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often.
6. Add wine; cook 3 minutes.
7. Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt.
8. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 20 minutes. Remove from heat; let pressure release naturally.
9. Meanwhile, cook the pappardelle according to the package directions.
10. Uncover cooker and discard bay leaves. Fork shred the pork. Stir in basil.
11. Serve tossed with pasta, garnished with Parmesan.

One Year Ago:

• Easy Enchilada Pie

Three Years Ago:

• Steakhouse Creamed Spinach versus “Lighter” Creamed Kale
• Rutabaga Oven Fries

Four Years Ago:

• Slow Cooker Barbecued Pulled Pork
• Swiss Chard Stuffed Shells
• Vodka Sauce