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.
12 ounces pappardelle
1 tablespoon olive oil
3/4 pound ground beef
6 cloves garlic, chopped
2 anchovy fillets
1/4 teaspoon crushed red pepper
kosher salt and black pepper
1 28-ounce can crushed tomatoes
1/4 cup dry white wine
1/2 cup grated Parmesan (2 ounces)
Calories from fat 136
Sat fat 5g
How to Make It
Cook the pasta according to the package directions. Drain and return it to the pot.
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.
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