Delicious pappardelle

Ingredients

• 350 gpappardelle, preferably fresh
• 100 gdiced ham
• 3sausages
• 1shallot
• 50 gbutter
• to tastesalt
• to tasteblack pepper
• 150 gstracchino
• 2–3 tbsp (30–45 ml)milk
• to tastegrated Parmesan
• 2 tbsp (30 ml)olive oil

Instructions

1. 1

   Brown the meat

   Heat 2 tablespoons of oil in a saucepan. Add the finely chopped shallot, diced ham and sausages cut into small pieces, and brown them.

2. 2

   Cook the sauce

   Cook for about 10 minutes, adding a small ladleful of hot water if needed.

3. 3

   Prepare the cheese

   Meanwhile, make the stracchino cream.

4. 4

   Soften the stracchino

   Put the cheese in a bowl and stir in the milk until softened.

5. 5

   Combine the sauce

   Add the cheese cream to the meat mixture and stir thoroughly.

6. 6

   Boil the pasta

   Cook the pasta in plenty of salted water.

7. 7

   Toss the pappardelle

   Drain the pasta when al dente, then toss it in the pan with the sauce.

8. 8

   Finish with Parmesan

   Serve with plenty of grated Parmesan.

What is pappardelle?

Pappardelle are broad ribbons of pasta associated with central Italy, especially Tuscany, where their width suits substantial sauces. This version pairs them with sausage and ham, then softens the savoury mixture with stracchino.

The recipe relies on a contrast of textures: wide, tender pasta, browned pieces of meat and a smooth cheese coating. Fresh pappardelle is suggested, though dried pasta can also be used.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 37g protein, 74g carbs, 40g fat.

Pappardelle supplies most of the carbohydrates, while the sausage, ham, stracchino, butter and oil contribute much of the fat; the meats and cheese also provide protein. Serve a moderate portion alongside vegetables or salad to add freshness and balance the richness.

Build the savoury base

Shallot: chop it finely so it softens quickly and blends into the sauce rather than leaving large pieces.

Ham and sausage: cut the sausages into small pieces and brown them with the ham and shallot. The recipe gives about 10 minutes for cooking; add a little hot water if the pan begins to look dry.

Make the stracchino cream

Stracchino: soften the cheese in a bowl with 2–3 tablespoons of milk before adding it to the pan. This makes it easier to distribute through the meat mixture.

Mix gently but thoroughly so the cheese coats the meat and pasta. Add the milk within the stated range, using only enough to soften the cheese.

Cook pasta to the right texture

Salted water: cook the pappardelle in plenty of well-salted water, following the packet timing if using dried pasta.

Al dente: drain the pasta while it still has a slight bite, then toss it in the pan with the sauce. Fresh pasta may cook more quickly, so check it as it cooks.

Finish and serve

Tossing: combine the drained pasta and sauce while both are hot so the cheese mixture clings to the ribbons.

Parmesan: serve the pasta with plenty of grated Parmesan, as the recipe directs. A simple green salad or cooked vegetables make a fresh contrast to the rich sauce.

Timing and preparation

The recipe specifies about 10 minutes for cooking the meat mixture, but does not give a total preparation or pasta-cooking time. Have the cheese softened while the sauce cooks, then boil the pasta so it is ready to toss just before serving.

The listed butter has no corresponding step in the method, while the method calls for 2 tablespoons of oil. Follow the method for cooking the sauce and use the butter only if you choose to incorporate it.

Recipe notes & tips

• Chop the shallot finely so it softens evenly with the meat.
• Cut the sausages into small pieces for easier mixing with the broad pasta ribbons.
• Keep a little hot water nearby in case the meat mixture needs moisture as it cooks.
• Soften the stracchino with the milk before adding it to the pan.
• Drain the pasta al dente so it holds its shape when tossed with the sauce.
• Grate the Parmesan just before serving for the best texture.

Variations

• Use dried pappardelle: cook it according to the packet instructions and drain it al dente.
• Add mushrooms: brown sliced mushrooms with the shallot and meat.
• Add herbs: finish with chopped parsley for a fresh note.
• Include greens: stir cooked spinach into the sauce before tossing with the pasta.
• Adjust the cheese: add the milk gradually until the stracchino reaches a spoonable consistency.

Common mistakes to avoid

• Large sausage pieces: cut them smaller so they distribute through the pasta.
• Dry meat mixture: add a small ladleful of hot water if needed during cooking.
• Lumpy cheese: soften the stracchino with milk in a bowl before adding it to the pan.
• Overcooked pasta: check it while boiling and drain as soon as it is al dente.
• Leaving the pasta plain: toss it with the sauce in the pan so the ribbons are coated.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water or milk, stirring until hot; the sauce may thicken as it cools.

Frequently asked questions