when it comes to noodles, i am kinda extreme – i either like really thin like angel hair or really thick like lasagna. so when i saw rachael ray make this pasta dish with pasta dish, i was intrigued because i never ate or heard of pappardelle pasta before.
i really like it! it is thicker, chewier and absorbs the gravy well. trader joe’s has a lemon pepper pappardelle pasta that i used for this recipe. it added an extra citrus flavor to the pasta which i really enjoyed. give this pasta and recipe a try!
- 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
- 2 tablespoons extra virgin olive oil
- 4 large cloves garlic, crushed
- 2 tablespoons all-purpose wheat flour
- 2 tablespoons tomato paste
- 1-1/2 cups chicken stock
- 2 tablespoons minced rosemary leaves, a couple of sprigs
- 1 tablespoon Worcestershire sauce
- grated Pecorino Romano cheese, optional
- A couple handfuls arugula or baby spinach leaves, thinly sliced, optional
Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
While the pasta is working, start gravy for pasta. In a deep medium skillet melt 2 tablespoons olive oil over medium heat. Add a clove of crushed garlic and cook a couple of minute. Whisk flour into garlic infused oil. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, if necessary.
Drain pasta and toss with sauce. Add a handful of cheese and mix, if desired. Scatter arugula or spinach across pasta, to garnish.
original recipe from 30 Minute Meals: Chicken Marvalasala and Pappardelle with Rosemary Gravy