20 Delicious Pappardelle Recipes for Every Occasion

Dive into the world of pappardelle, where every wide, ribbon-like noodle promises a delightful bite of comfort and elegance. Whether you’re craving a quick weeknight dinner, a seasonal masterpiece, or a cozy dish to warm your soul, our roundup of 20 delicious pappardelle recipes has something for every occasion. Keep reading to discover your next favorite pasta dish that’s sure to impress at any table!

Creamy Mushroom Pappardelle

Mmm, imagine diving into a bowl of pasta so creamy, so dreamy, it’ll make you forget all about that questionable decision to wear white on a spaghetti night. Our Creamy Mushroom Pappardelle is here to save your dinner game with its luxurious sauce and hearty mushrooms, all hugging those wide, gorgeous noodles like they’re long-lost lovers.

Ingredients

• 8 oz wide pappardelle pasta
• 2 tbsp rich extra virgin olive oil
• 1 lb fresh cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pappardelle and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Lower the heat to medium, add the minced garlic, and sauté for 1 minute until fragrant.
4. Stir in the heavy cream, Parmesan cheese, black pepper, and sea salt. Simmer gently for 3-4 minutes until the sauce thickens slightly. Tip: Keep the heat low to prevent the cream from curdling.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the drained pasta and butter to the skillet with the mushroom sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Garnish with chopped parsley and extra Parmesan cheese before serving.

Unbelievably creamy with a perfect bite from the al dente pappardelle, this dish is a texture lover’s dream. Serve it with a side of crusty bread to sop up every last drop of that luxurious sauce, or go wild and top it with a fried egg for an extra layer of decadence.

Pappardelle with Beef Ragu

Gather ’round, pasta lovers, because we’re about to dive fork-first into a dish that’s as hearty as your grandma’s hugs and as comforting as your favorite sweatpants. Pappardelle with Beef Ragu isn’t just food; it’s a love letter to your taste buds, penned in rich, meaty sauce and wide, luxurious noodles.

Ingredients

• 1 lb ground beef (preferably 80/20 for that perfect fat content)
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely diced (because nobody likes a chunky surprise)
• 2 cloves garlic, minced (fresh, because powdered is a crime)
• 1 carrot, finely diced (for a sweet, earthy backbone)
• 1 celery stalk, finely diced (it’s not soup, but it’s essential)
• 1 cup dry red wine (something you’d drink, because cooking wine is a scam)
• 28 oz canned crushed tomatoes (San Marzano if you’re fancy)
• 1 lb pappardelle pasta (wide, because more surface area = more sauce hugs)
• Salt and freshly ground black pepper (to make everything pop)
• Freshly grated Parmesan cheese (for that salty, umami finish)

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onion, carrot, and celery, cooking until they’re softer than your resolve on a cheat day, about 5 minutes.
3. Stir in the garlic and cook for 30 seconds, just until it’s fragrant enough to make your neighbors jealous.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon until it’s browned and no longer pink, about 5 minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot (those bits are flavor gold, don’t waste them).
6. Add the crushed tomatoes, then reduce the heat to low and let the ragu simmer uncovered for 1.5 hours, stirring occasionally. The sauce should thicken and reduce, becoming richer than a TikTok influencer.
7. Meanwhile, cook the pappardelle in a large pot of salted boiling water until al dente, about 10 minutes. Reserve 1/2 cup of pasta water before draining.
8. Toss the drained pasta with the ragu, adding reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste.
9. Serve hot, topped with a snowfall of Parmesan cheese.

Every bite of this pappardelle with beef ragu is a symphony of textures and flavors—the silky pasta, the tender, slow-cooked beef, and the bright, tangy tomatoes all playing in perfect harmony. Try serving it with a side of crusty bread to sop up every last drop of sauce, because wasting ragu is practically a sin.

Lemon Garlic Pappardelle with Shrimp

Ready to dive into a dish that’s as vibrant and lively as your last summer vacation? This Lemon Garlic Pappardelle with Shrimp is a symphony of flavors that’ll have your taste buds dancing faster than you can say ‘seconds, please!’

Ingredients

• 8 oz wide, ribbon-like pappardelle pasta
• 1 lb large, succulent shrimp, peeled and deveined
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced to aromatic perfection
• 1/2 tsp crushed red pepper flakes for a subtle kick
• Zest and juice of 1 large, sunny lemon
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh parsley, for a burst of color
• Salt, to season like a pro

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the pappardelle according to package instructions until al dente, about 8-10 minutes. Tip: Save 1/2 cup of pasta water before draining for later use.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, seasoning with salt, and cook until they turn pink and opaque, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
4. Return the shrimp to the skillet, adding the lemon zest, lemon juice, and reserved pasta water. Stir to combine and let simmer for 1 minute to meld the flavors.
5. Toss the drained pasta into the skillet, adding the Parmesan and parsley. Stir everything together until the pasta is evenly coated and glossy. Tip: If the sauce seems too thick, add a splash more pasta water to loosen it up.

Yum! The result is a dish with the perfect balance of tangy lemon, spicy garlic, and tender shrimp, all clinging to those luxurious pappardelle ribbons. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to sop up every last drop of that delectable sauce.

Pappardelle alla Carbonara

Ever find yourself staring into the fridge, dreaming of a dish that’s both indulgent and surprisingly simple? Pappardelle alla Carbonara is here to save your dinner with its creamy, dreamy sauce clinging to those wide, luxurious noodles.

Ingredients

• 8 oz of wide, ribbon-like pappardelle pasta
• 4 slices of thick-cut, smoky bacon, diced
• 2 large, golden-yolked eggs
• 1/2 cup of freshly grated, nutty Parmigiano-Reggiano
• 1/4 cup of sharp, tangy Pecorino Romano
• 2 cloves of garlic, minced into oblivion
• 1/2 tsp of freshly cracked black pepper, for that spicy kick
• Salt, just a pinch to wake up the flavors

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Tip: Reserve a tablespoon of bacon fat for extra flavor in the sauce.
3. In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, Pecorino Romano, minced garlic, black pepper, and a pinch of salt until well combined. Tip: Let the mixture sit to allow the flavors to meld.
4. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Immediately add the hot pasta to the skillet with the bacon, tossing to combine.
5. Remove the skillet from heat. Quickly stir in the egg and cheese mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta. Tip: The residual heat will cook the eggs safely without scrambling them.

Unleash this bowl of comfort onto your plate, where the silky sauce and the smoky bacon play a delicious game of tag with the tender pappardelle. Serve it up with a sprinkle of extra cheese and a side of ‘how did you make this so fast?’

Wild Boar Pappardelle

Kickstart your culinary adventure with a dish that’s as wild as your weekend plans—Wild Boar Pappardelle. This hearty, flavor-packed pasta is your ticket to impressing dinner guests or treating yourself to something spectacularly savory.

Ingredients

• 1 lb wild boar meat, ground (for that deep, gamey goodness)
• 12 oz pappardelle pasta (wide, ribbon-like for the perfect sauce hug)
• 2 tbsp rich extra virgin olive oil (the liquid gold of the kitchen)
• 1 cup finely diced yellow onion (for a sweet, aromatic base)
• 3 cloves garlic, minced (because everything’s better with garlic)
• 1 cup dry red wine (choose one you’d drink, it makes all the difference)
• 28 oz can San Marzano tomatoes, crushed (for a sweet, tangy sauce)
• 1 tsp crushed red pepper flakes (for a gentle kick)
• 1/2 cup freshly grated Parmesan cheese (the salty, nutty cherry on top)
• Salt and finely ground black pepper to taste (because seasoning is key)
• Fresh basil leaves, torn (for a bright, herbal finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Tip: Swirl the oil to coat the pan evenly.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
4. Increase the heat to medium-high and add the ground wild boar, breaking it apart with a spoon. Cook until browned, about 7 minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 5 minutes. Tip: Those browned bits are flavor gold—don’t let them go to waste!
6. Add the crushed tomatoes, season with salt and pepper, and simmer on low heat for 30 minutes, stirring occasionally.
7. Meanwhile, cook the pappardelle in a large pot of salted boiling water until al dente, about 10 minutes. Drain, reserving 1/2 cup of pasta water.
8. Toss the cooked pasta with the wild boar sauce, adding reserved pasta water as needed to loosen the sauce.
9. Serve hot, garnished with freshly grated Parmesan and torn basil leaves.

Marvel at the tender, gamey wild boar mingling with the silky pappardelle, all coated in a robust, wine-kissed tomato sauce. For an extra touch of elegance, serve with a side of crusty bread to sop up every last drop of that delicious sauce.

Pappardelle with Truffle Cream Sauce

Zesty and utterly indulgent, this Pappardelle with Truffle Cream Sauce is like a hug in a bowl for your taste buds, promising to whisk you away to a rustic Italian trattoria with every forkful.

Ingredients

• 8 oz wide, ribbon-like pappardelle pasta
• 2 tbsp luxuriously rich unsalted butter
• 1 small shallot, minced to whisper-thin perfection
• 1 cup heavy cream, as velvety as a cloud
• 1 oz freshly grated Parmigiano-Reggiano cheese, with a nutty depth
• 1 tbsp black truffle oil, earthy and aromatic
• Salt, just a pinch to elevate the flavors
• Freshly cracked black pepper, for a subtle kick

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea to season the pasta from within.
2. Add the pappardelle pasta and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat until it’s foamy and fragrant.
4. Add the minced shallot to the skillet and sauté for 2-3 minutes, until translucent and soft, stirring constantly to avoid browning.
5. Pour in the heavy cream, stirring gently to combine with the butter and shallots. Let it simmer for 3-4 minutes, until slightly thickened. Tip: Keep the heat medium to prevent the cream from separating.
6. Stir in the grated Parmigiano-Reggiano cheese until melted and smooth, creating a luscious sauce.
7. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy pasta water is gold for adjusting sauce consistency.
8. Add the cooked pappardelle to the skillet, tossing gently to coat in the truffle cream sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
9. Drizzle with black truffle oil and season with salt and freshly cracked black pepper, tossing once more to combine.

Rich and creamy with a luxurious truffle aroma, this dish is a showstopper when served with an extra sprinkle of Parmigiano-Reggiano and a drizzle of truffle oil for that Instagram-worthy finish.

Spinach and Ricotta Pappardelle

Dive into a dish that’s as fun to say as it is to eat—Spinach and Ricotta Pappardelle, where wide ribbons of pasta meet the creamy, dreamy duo of ricotta and spinach in a dance of flavors that’ll have your taste buds throwing a party.

Ingredients

• 8 oz dried pappardelle pasta
• 2 cups fresh baby spinach, roughly chopped
• 1 cup whole milk ricotta cheese, creamy and smooth
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to aromatic perfection
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• 1/2 cup freshly grated Parmesan cheese, salty and nutty
• Salt, just a pinch to elevate the flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea to perfectly season the pasta from within.
2. Add the pappardelle pasta to the boiling water and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned. Tip: Keep the garlic moving to avoid bitterness.
4. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
5. Add the cooked pappardelle to the skillet with the garlic oil, tossing to coat evenly. Tip: The starchy pasta water is your secret weapon for creating a silky sauce that clings to every noodle.
6. Remove the skillet from heat and stir in the chopped spinach, allowing the residual heat to wilt it gently.
7. Fold in the ricotta cheese and half of the Parmesan, mixing until the pasta is luxuriously coated. If needed, add a splash of reserved pasta water to loosen the sauce.
8. Season with a pinch of salt, then divide the pasta among plates. Sprinkle with the remaining Parmesan for a cheesy finish.

Creamy, with a slight bite from the al dente pasta and a vibrant green hue from the spinach, this dish is a visual and textural delight. Serve it with a crisp white wine and watch as it disappears before your eyes.

Pappardelle with Sausage and Peppers

Ever find yourself staring into the fridge, dreaming of a dish that’s both a hug in a bowl and a party on your palate? Well, buckle up, buttercup, because this Pappardelle with Sausage and Peppers is about to take your taste buds on a joyride they won’t forget.

Ingredients

• 1 lb fresh pappardelle pasta, wide ribbons that hug every bite
• 1 lb Italian sausage, casings removed for that crumbly, savory goodness
• 2 large bell peppers, sliced into vibrant strips (go for a mix of colors for that Instagram-worthy look)
• 3 cloves garlic, minced to aromatic perfection
• 1/4 cup rich extra virgin olive oil, for that silky, golden base
• 1/2 tsp crushed red pepper flakes, for a cheeky little kick
• 1/2 cup freshly grated Parmesan cheese, because cheese is life
• Salt, just enough to make the flavors pop

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salt it like the sea for pasta that’s seasoned from the inside out.
2. While the water heats, warm the olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until golden brown, about 5 minutes.
3. Toss in the bell peppers and garlic, sautéing until the peppers are just tender but still have a bit of crunch, about 4 minutes. Tip: Don’t overcrowd the pan, or you’ll steam instead of sauté.
4. Sprinkle in the red pepper flakes, giving everything a good stir to wake up those flavors.
5. Drop the pappardelle into the boiling water and cook until al dente, about 3 minutes. Tip: Fresh pasta cooks faster than dried, so keep an eye on it!
6. Reserve 1/2 cup of pasta water, then drain the pasta and add it directly to the skillet with the sausage and peppers.
7. Toss everything together, adding a splash of pasta water if needed to create a light sauce that clings to the noodles.
8. Finish with a generous sprinkle of Parmesan cheese and a pinch of salt, tossing once more to combine.

Now, this dish isn’t just a meal; it’s a masterpiece of textures and flavors. The pappardelle’s luxurious silkiness plays perfectly against the sausage’s hearty crumble and the peppers’ crisp-tender bite. Serve it up in a big, family-style bowl and watch as it disappears before your eyes—no leftovers here, folks!

Pumpkin Sage Pappardelle

Oh, the joys of autumn! When the leaves start to turn and the air gets crisp, there’s nothing like a bowl of Pumpkin Sage Pappardelle to warm your soul. This dish is a hug in a bowl, with its creamy pumpkin sauce hugging every inch of that wide, luxurious pasta.

Ingredients

• 1 lb fresh pappardelle pasta (wide, ribbon-like noodles that love to soak up sauce)
• 2 cups pure pumpkin puree (smooth, velvety, and packed with fall flavor)
• 1/2 cup heavy cream (rich, decadent, and makes the sauce irresistibly creamy)
• 1/4 cup unsalted butter (for that golden, nutty sauté)
• 2 tbsp fresh sage leaves (finely chopped, for a fragrant, earthy punch)
• 1/2 tsp ground nutmeg (warm, spicy, and just a pinch goes a long way)
• Salt to taste (because even the best dishes need a little balance)
• 1/2 cup grated Parmesan cheese (sharp, salty, and the perfect finishing touch)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pappardelle and cook for 3-4 minutes, or until al dente. Tip: Fresh pasta cooks faster than dried, so keep an eye on it!
2. While the pasta cooks, melt the butter in a large skillet over medium heat until it starts to foam slightly, about 2 minutes.
3. Add the chopped sage to the skillet and sauté for 1 minute, until fragrant. Tip: Don’t let the sage burn; it should just release its oils and perfume the butter.
4. Stir in the pumpkin puree, heavy cream, and nutmeg. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy pasta water is gold for adjusting the sauce’s consistency.
6. Add the cooked pappardelle to the skillet with the pumpkin sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce.
7. Serve immediately, garnished with grated Parmesan cheese.

Fluffy, fork-tender pappardelle meets a velvety pumpkin sauce that’s just the right amount of sweet and savory. For an extra autumnal touch, serve with a side of roasted Brussels sprouts or a crisp apple salad.

Pappardelle with Lobster and Cream

Alright, let’s dive into a dish that’s as luxurious as it is laughably easy to mess up if you’re not paying attention—Pappardelle with Lobster and Cream. Imagine wide, ribbon-like pasta cuddling up to succulent lobster pieces, all swathed in a velvety cream sauce that’s richer than a tech billionaire. Sounds dreamy, right? Let’s make it happen.

Ingredients

• 8 oz fresh pappardelle pasta
• 1 lb live lobster, or 2 lobster tails (about 8 oz each)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 cup heavy cream (the richer, the better)
• 1/2 cup dry white wine (something you’d actually drink)
• 1/4 cup freshly grated Parmesan cheese (none of that pre-grated stuff)
• 1 tbsp fresh parsley, finely chopped (for that pop of color)
• Salt and freshly ground black pepper to taste (because seasoning is key)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package instructions until al dente, about 3-4 minutes. Tip: Always taste a minute before the suggested time to avoid mushy pasta.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds—don’t let it burn!
3. Add the lobster meat to the skillet, cooking until just opaque, about 2-3 minutes per side. Tip: If using live lobster, boil it for 8 minutes first, then remove the meat.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 2 minutes.
5. Stir in the heavy cream and let the mixture simmer gently until it thickens slightly, about 3 minutes. Tip: Keep the heat medium-low to prevent the cream from separating.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Toss the pappardelle into the skillet with the lobster and sauce, adding a splash of pasta water if needed to loosen the sauce.
7. Sprinkle with Parmesan cheese and parsley, then season with salt and pepper to taste. Give everything a good toss to combine.

Oh, the glory of this dish! The pappardelle is perfectly tender, the lobster is sweet and succulent, and the cream sauce is so indulgent you’ll want to lick the plate. Serve it with a crisp green salad to cut through the richness, or go all out with a glass of that white wine you used in the sauce. Cheers to that!

Pappardelle al Pesto

Venture into the realm of pasta perfection with this Pappardelle al Pesto recipe, where wide ribbons of pasta meet the vibrant embrace of homemade pesto. It’s a dish that sings of summer, even if you’re making it in your pajamas at midnight.

Ingredients

• 8 oz of wide, ribbon-like pappardelle pasta
• 2 cups of fresh, fragrant basil leaves, tightly packed
• 1/2 cup of rich extra virgin olive oil
• 1/3 cup of toasted pine nuts, for that nutty crunch
• 2 cloves of garlic, minced to aromatic perfection
• 1/2 cup of finely grated Parmesan cheese, plus extra for serving
• 1/4 tsp of sea salt, to taste
• 1/4 tsp of freshly ground black pepper, for a slight kick

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the pappardelle pasta to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, combine the basil leaves, olive oil, pine nuts, garlic, Parmesan cheese, salt, and pepper in a food processor. Blend until smooth. Tip: Scrape down the sides as needed for a uniformly creamy pesto.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately toss the hot pasta with the pesto, adding reserved pasta water as needed to loosen the sauce.
5. Serve the pasta with an extra sprinkle of Parmesan cheese and a few basil leaves for garnish.

Yield to the allure of this dish, where the silky pappardelle and herby pesto create a harmony of textures and flavors. Try serving it with a side of crusty bread to sop up every last bit of that glorious green sauce.

Pappardelle with Duck Confit

Just when you thought pasta couldn’t get any more indulgent, along comes this showstopper: Pappardelle with Duck Confit. It’s like the pasta and duck had a luxurious love child, and we’re all invited to the feast.

Ingredients

• 8 oz wide, ribbon-like pappardelle pasta
• 2 cups tender, shredded duck confit (crispy skin included)
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to aromatic perfection
• 1/2 cup dry white wine (the kind you’d actually drink)
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup freshly grated Parmesan cheese, because pre-grated is a crime
• 1 tbsp fresh thyme leaves, for a herby whisper
• Salt and freshly ground black pepper, to make everything pop

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the pappardelle until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1 minute.
3. Pour in the white wine, letting it simmer and reduce by half, about 3 minutes. This is your chance to deglaze the pan and grab all those tasty bits.
4. Stir in the shredded duck confit and thyme, warming through for 2 minutes. Tip: Crisp up the duck skin separately for an extra crunch.
5. Lower the heat and add the heavy cream, stirring gently to combine. Let it simmer until the sauce thickens slightly, about 2 minutes.
6. Drain the pasta, reserving 1/2 cup of pasta water. Toss the pappardelle with the duck sauce, adding pasta water as needed to loosen the sauce.
7. Finish with a generous sprinkle of Parmesan cheese and a crack of black pepper. Tip: Always grate your Parmesan fresh for the best flavor.

Unbelievably rich and comforting, this dish pairs the silkiness of pappardelle with the deep, gamey notes of duck confit. Serve it with a simple green salad to cut through the richness, or go all out with a glass of that white wine you used in the sauce.

Pappardelle with Asparagus and Prosciutto

Whisking you away to a culinary adventure that’s as easy as it is elegant, let’s dive into a dish that marries the rustic charm of pappardelle with the springtime vibes of asparagus and the salty whisper of prosciutto. Perfect for those nights when you want to impress without the stress, this recipe is your ticket to flavor town with a first-class seat.

Ingredients

• 8 oz wide, ribbon-like pappardelle pasta
• 1 lb fresh, crisp asparagus, trimmed and cut into 2-inch pieces
• 4 oz thinly sliced prosciutto, torn into bite-sized pieces
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to aromatic perfection
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp crushed red pepper flakes for a gentle kick
• Salt and freshly ground black pepper to season
• 1/2 cup reserved pasta water
• Zest of 1 lemon for a bright finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pappardelle and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for later use.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Add the asparagus pieces to the skillet, seasoning with salt and pepper. Cook, stirring occasionally, until the asparagus is tender-crisp, about 4-5 minutes. Tip: Don’t overcook the asparagus to maintain its vibrant color and crunch.
4. Toss in the torn prosciutto pieces, cooking just until they begin to crisp slightly, about 1-2 minutes.
5. Drain the pasta and add it directly to the skillet with the asparagus and prosciutto. Sprinkle the grated Parmesan and lemon zest over the top, then toss everything together, adding reserved pasta water as needed to create a light sauce that coats the pasta beautifully. Tip: The starchy pasta water is key to achieving a silky sauce, so don’t skip it!
6. Serve immediately, garnished with additional Parmesan and a twist of black pepper. Kissed with lemon zest and draped in prosciutto, this dish is a symphony of textures—from the tender pasta to the crisp asparagus and the melt-in-your-mouth prosciutto. Try serving it with a chilled glass of Pinot Grigio to elevate the experience from dinner to dining.

Pappardelle with Porcini Mushrooms

Ready to dive into a dish that’s as fun to say as it is to eat? Pappardelle with Porcini Mushrooms is like a cozy hug in a bowl, perfect for when you want to impress your taste buds without trying too hard.

Ingredients

• 8 oz dried pappardelle pasta
• 1 oz dried porcini mushrooms, rehydrated and finely chopped
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to perfection
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup grated Parmesan cheese, freshly shaved
• 1 tbsp unsalted butter, creamy and smooth
• Salt, just a pinch to elevate the flavors
• Finely ground black pepper, for that perfect kick
• Fresh parsley, chopped for a vibrant finish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
3. Add the rehydrated porcini mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they’re beautifully golden.
4. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2 minutes, allowing the flavors to meld together like old friends.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the skillet along with the reserved water, butter, and Parmesan cheese. Toss everything together until the pasta is evenly coated in the creamy sauce.
6. Season with salt and a generous grind of black pepper. Give it one final toss to combine all the flavors.
7. Garnish with fresh parsley before serving. For an extra touch of elegance, serve with an additional sprinkle of Parmesan on top.

Silky pappardelle ribbons swathed in a creamy porcini mushroom sauce offer a luxurious texture and earthy depth. Serve this dish with a crisp white wine and watch as it becomes the star of your dinner table.

Pappardelle with Chicken and Artichokes

Oh, the joys of a dish that brings the rustic charm of Italy right to your kitchen with minimal fuss and maximum flavor! This pappardelle with chicken and artichokes is like a hug in a bowl, perfect for those nights when you want to impress without the stress.

Ingredients

• 8 oz wide, ribbon-like pappardelle pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup marinated artichoke hearts, drained and roughly chopped
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/4 tsp crushed red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the pappardelle according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter!
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer until reduced by half, about 2-3 minutes.
5. Stir in the heavy cream, Parmesan cheese, and lemon juice, bringing the sauce to a gentle simmer. Add the artichoke hearts and cooked chicken back to the skillet, stirring to coat everything in the creamy sauce.
6. Toss the drained pappardelle into the skillet, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles beautifully.
7. Garnish with chopped parsley and an extra sprinkle of Parmesan before serving. Tip: For an extra zing, a squeeze of fresh lemon right at the end brightens the whole dish!

Velvety ribbons of pappardelle swirled in a creamy, garlicky sauce with tender chicken and tangy artichokes make every forkful a delight. Serve it with a crisp green salad and a glass of the same white wine you cooked with for a meal that’s as easygoing as it is elegant.

Pappardelle with Sun-Dried Tomatoes and Olives

Craving a pasta dish that’s as vibrant as your personality? Look no further than this pappardelle masterpiece, where sun-dried tomatoes and olives come together in a symphony of flavors that’ll make your taste buds dance.

Ingredients

• 8 oz wide pappardelle pasta, like ribbons of golden silk
• 1/4 cup rich extra virgin olive oil, for a luscious base
• 1/2 cup sun-dried tomatoes in oil, julienned for a chewy, tangy bite
• 1/3 cup Kalamata olives, pitted and halved, for a briny punch
• 3 cloves garlic, minced, because everything’s better with garlic
• 1/4 tsp crushed red pepper flakes, for a subtle kick
• 1/2 cup freshly grated Parmesan cheese, because cheese is life
• Salt, to perfectly season every layer
• Fresh basil leaves, torn, for a fragrant finish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the sun-dried tomatoes and olives, stirring to coat them in the garlic-infused oil. Cook for 2-3 minutes to warm through.
4. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Add the pasta to the skillet, tossing to combine. If needed, add a splash of the reserved water to loosen the sauce.
5. Remove from heat and stir in the Parmesan cheese until melted and creamy. Season with salt to taste.
6. Garnish with torn basil leaves before serving.

This dish boasts a delightful contrast of textures, from the tender pasta to the chewy tomatoes and briny olives. The flavors are bold and Mediterranean, making it a perfect centerpiece for a dinner that demands attention. Try serving it with a crisp white wine and a side of crusty bread to soak up every last drop of sauce.

Pappardelle with Lamb Ragout

Yikes, have we got a dish for you that’s so hearty, it’ll hug you from the inside out. Pappardelle with Lamb Ragout is the kind of meal that turns a regular Tuesday into a feast fit for royalty, with ribbons of pasta cradling a sauce so rich, it’s basically the culinary equivalent of a velvet robe.

Ingredients

• 1 lb ground lamb, preferably grass-fed for that deep, gamey goodness
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, diced into tiny, tear-inducing pieces
• 2 cloves garlic, minced until it’s practically whispering
• 1 cup dry red wine, something you’d actually drink
• 28 oz can of whole San Marzano tomatoes, crushed by hand for that rustic touch
• 1 lb pappardelle pasta, wide enough to hold all that saucy love
• Salt and freshly ground black pepper, because seasoning is not optional
• Freshly grated Pecorino Romano cheese, for that salty, umami kick

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until it shimmers like a mirage.
2. Add the diced onion and a pinch of salt, sautéing until translucent and sweet, about 5 minutes. Tip: The salt helps draw out moisture, speeding up the process.
3. Toss in the minced garlic, stirring for just 30 seconds until fragrant—any longer and it’ll throw a bitter tantrum.
4. Increase the heat to medium-high and add the ground lamb, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Don’t stir too much; letting it sit ensures a good sear.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3 minutes. Tip: Those browned bits are flavor gold.
6. Add the crushed tomatoes and their juices, then lower the heat to a gentle simmer. Let it bubble away, uncovered, for 45 minutes, stirring occasionally.
7. Meanwhile, cook the pappardelle in a large pot of salted boiling water until al dente, about 8 minutes. Reserve 1/2 cup of pasta water before draining.
8. Toss the drained pasta with the ragout, adding pasta water as needed to loosen the sauce. Season with salt and pepper to taste.
9. Serve hot, showered with Pecorino Romano cheese.

Comfort doesn’t even begin to cover it—this dish is a masterclass in texture, with the tender lamb and silky sauce clinging to each noodle like they’re old friends. Try serving it with a side of crusty bread to sop up every last bit of that glorious sauce.

Pappardelle with Roasted Garlic and Walnuts

Let’s face it, we’ve all had those days when only a bowl of carb-loaded, garlicky goodness will do. Today, we’re diving fork-first into a dish that’s as indulgent as it is simple, because let’s be honest, complexity is overrated when hunger strikes.

Ingredients

• 8 ounces of wide, ribbon-like pappardelle pasta
• 1 whole head of garlic, roasted to sweet, buttery perfection
• 1/2 cup of crunchy, toasted walnuts, roughly chopped
• 1/4 cup of rich extra virgin olive oil
• 1/2 teaspoon of fiery red pepper flakes
• 1/2 cup of freshly grated Parmesan cheese, plus extra for serving
• Salt, to season
• Freshly ground black pepper, for that sharp kick
• A handful of fresh parsley, finely chopped for a pop of color

Instructions

1. Preheat your oven to 400°F. Slice the top off the head of garlic, drizzle with a bit of olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Tip: Save a cup of pasta water; it’s liquid gold for sauces.
3. In a dry pan over medium heat, toast the walnuts for 5 minutes, stirring frequently until fragrant. Let them cool, then give them a rough chop.
4. Squeeze the roasted garlic cloves into a bowl, mash into a paste, and whisk with olive oil, red pepper flakes, salt, and black pepper.
5. Drain the pasta, reserving some water. Toss the pasta with the garlic oil, adding pasta water as needed to create a silky sauce. Tip: The starch in the pasta water helps the sauce cling to every noodle.
6. Stir in the toasted walnuts and Parmesan, then garnish with parsley. Tip: For an extra nutty flavor, sprinkle some walnuts on top before serving.

Rich in flavor and with a texture that’s both creamy from the garlic oil and crunchy from the walnuts, this dish is a symphony of contrasts. Serve it with a side of crusty bread to sop up any leftover sauce, because let’s be real, you’ll want to.

Pappardelle with Eggplant and Ricotta Salata

Who knew that a simple pasta dish could whisk you away to the rolling hills of Tuscany with just one bite? Our Pappardelle with Eggplant and Ricotta Salata is a symphony of flavors that’s as fun to make as it is to devour.

Ingredients

• 8 ounces of wide, ribbon-like pappardelle pasta
• 1 large, glossy eggplant, diced into 1-inch cubes
• 2 tablespoons of rich extra virgin olive oil
• 3 cloves of garlic, minced to aromatic perfection
• 1/2 teaspoon of crushed red pepper flakes, for a gentle kick
• 1/2 cup of grated ricotta salata, with its delightfully salty tang
• 1/4 cup of fresh basil leaves, torn for a burst of color and freshness
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pappardelle and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook until golden and tender, about 10 minutes, stirring occasionally.
3. Add the minced garlic and red pepper flakes to the skillet with the eggplant. Cook for 1 minute, until fragrant, stirring constantly to avoid burning.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the eggplant mixture.
5. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Cook for another minute to let the flavors meld.
6. Remove from heat and stir in the grated ricotta salata and torn basil leaves. Season with salt to taste.

Serve this dish with an extra sprinkle of ricotta salata on top for a creamy contrast to the tender eggplant and al dente pasta. The combination of textures and flavors is nothing short of magical, making it a perfect dish to impress at your next dinner party or to enjoy on a cozy night in.

Pappardelle with Clams and White Wine Sauce

Today’s the day we ditch the dinner monotony with a dish that’s as fun to say as it is to eat—Pappardelle with Clams and White Wine Sauce. Trust me, your taste buds will thank you for this coastal escape, no passport required.

Ingredients

• 8 ounces of wide, ribbon-like pappardelle pasta
• 2 tablespoons of rich extra virgin olive oil
• 3 cloves of garlic, minced to fragrant perfection
• 1/2 teaspoon of crushed red pepper flakes, for a gentle kick
• 1 cup of dry white wine, something you’d happily drink
• 1 pound of fresh littleneck clams, scrubbed clean
• 1/4 cup of fresh parsley, chopped for a pop of color
• 2 tablespoons of unsalted butter, because everything’s better with butter
• Salt, just a pinch to make the flavors sing

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the pappardelle until al dente, about 8-10 minutes. Tip: Save a cup of pasta water for later—it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Pour in the white wine, bringing it to a simmer. Let it reduce by half, about 3-4 minutes, to concentrate the flavors.
4. Add the clams to the skillet, cover, and steam until they open, about 5-7 minutes. Discard any that don’t open—they’re not worth the risk.
5. Remove the skillet from heat. Stir in the butter until melted, then toss in the cooked pasta and parsley. Tip: If the sauce seems tight, loosen it with a splash of the reserved pasta water.
6. Season with a pinch of salt, give everything a final toss, and serve immediately.

Oh, the joy of twirling those tender noodles, each bite bursting with the briny sweetness of clams and the bright acidity of white wine. Serve it with a crusty baguette to sop up every last drop of that glorious sauce, and watch as your ordinary weeknight turns into a seaside feast.

Conclusion

Absolutely, this roundup of 20 Delicious Pappardelle Recipes offers something for every taste and occasion, from cozy family dinners to elegant gatherings. We hope these dishes inspire your next pasta night. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos