Pappardelle With Spicy Meat Sauce

Pappardelle might not be a type of pasta you normally keep stocked in the kitchen, but this recipe could very well change that. The large, broad, flat noodles are like a wider fettuccine, and they act as a great base for meat, chunky sauces, ensuring you get a nice amount of both pasta and topping in each forkful. For this recipe, we cooked up a quick and easy meat sauce, made with ground beef, anchovy fillets, garlic, crushed red pepper, and canned crushed tomatoes. After browning the meat, you’ll stir in the seasonings, then simmer the sauce with a bit of dry white wine until it thickens.

pappardelle-spicy-meat-sauce
Photo by David Prince
Pappardelle With Spicy Meat Sauce 3.8 179 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 543 calories
    • Calories 136 calories from fat
    • Fat 15 g
    • Sat Fat 5 g
    • Cholesterol 63 mg
    • Sodium 659 mg
    • Protein 36 g
    • Carbohydrate 64 g
    • Sugar 0 g
    • Fiber 7 g
    • Iron 7 mg
    • Calcium 290 mg
Pappardelle might not be a type of pasta you normally keep stocked in the kitchen, but this recipe could very well change that. The large, broad, flat noodles are like a wider fettuccine, and they act as a great base for meat, chunky sauces, ensuring you get a nice amount of both pasta and topping in each forkful. For this recipe, we cooked up a quick and easy meat sauce, made with ground beef, anchovy fillets, garlic, crushed red pepper, and canned crushed tomatoes. After browning the meat, you’ll stir in the seasonings, then simmer the sauce with a bit of dry white wine until it thickens.

Ingredients

  1. Check 12 ounces pappardelle
  2. Check 1 tablespoon olive oil
  3. Check 3/4 pound ground beef
  4. Check 6 cloves garlic, chopped
  5. Check 2 anchovy fillets
  6. Check 1/4 teaspoon crushed red pepper
  7. Check kosher salt and black pepper
  8. Check 1 28-ounce can crushed tomatoes
  9. Check 1/4 cup dry white wine
  10. Check 1/2 cup grated Parmesan (2 ounces)

Directions

  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 4 to 5 minutes.
  3. Stir in the garlic, anchovies, red pepper, ½ teaspoon salt, and ¼ teaspoon black pepper.
  4. Add the tomatoes and wine and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.
  5. Toss the pasta with the sauce and ¼ cup of the Parmesan. Sprinkle with the remaining Parmesan before serving.