Rating: 4 stars
187 Ratings
  • 5 star values: 44
  • 4 star values: 95
  • 3 star values: 30
  • 2 star values: 10
  • 1 star values: 8

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.

Kate Merker

Gallery

Credit: David Prince

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain and return it to the pot.

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  • 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.

  • Stir in the garlic, anchovies, red pepper, ½ teaspoon salt, and ¼ teaspoon black pepper.

  • Add the tomatoes and wine and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.

  • Toss the pasta with the sauce and ¼ cup of the Parmesan. Sprinkle with the remaining Parmesan before serving.

Nutrition Facts

543 calories; protein 36g; carbohydrates 64g; fiber 7g; fat 15g; saturated fat 5g; calcium 290mg; iron 7mg; sodium 659mg; cholesterol 63mg.
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