Best 8 Pappardelle With Chicken Rag Recipes

PAPPARDELLE WITH SAUSAGE RAGU

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
• Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
• In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
• Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
• Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.

PAPPARDELLE WITH CREAMY CHICKEN SAUCE

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù

Steps:

• Pulse mushrooms and garlic in a food processor until finely chopped.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
• Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
• Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
• Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

CHICKEN MARVALASALA AND PAPPARDELLE WITH ROSEMARY GRAVY

Steps:

• Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
• While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
• While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.
• To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.
• Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS

Steps:

• Heat oil in a wide large saucepan or a Dutch oven over medium. Cook bacon, stirring often, until browned and crisp, about 5 minutes. Transfer to a small bowl with a slotted spoon.
• Increase heat to medium-high. Season chicken all over with salt, then set in pan, skin side down. Cook, turning halfway through, until golden brown on both sides, about 6 minutes total. Transfer to a plate.
• Pour off all but 2 Tbsp. fat from pan. Add onions and chopped fennel and cook, stirring occasionally, until soft and golden, 6-8 minutes. Add thyme and cook until fragrant, about 30 seconds. Pour in wine and simmer, stirring and scraping up brown bits, until reduced by half, about 5 minutes. Return bacon and chicken to pan (chicken should fit snugly in a single layer); pour in water to barely cover chicken. Bring to a simmer. Reduce heat to medium-low and set lid askew. Cook until chicken is tender, 45-60 minutes.
• Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.
• Add milk to pan and set over medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 8-12 minutes.
• Mix peas and chicken into sauce and cook until peas are just tender, about 4 minutes for fresh peas and 2 minutes for frozen. Season ragù with salt and plenty of pepper. Keep warm while you cook the pasta.
• Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta, butter, 1/2 cup grated Parmesan, and 1/2 cup pasta water to ragù and mix to coat pasta with sauce. Increase heat to medium (sauce should be bubbling just a little) and continue cooking, stirring and adding more cooking liquid as needed if sauce is too thick, until butter and cheese are melted and incorporated into ragù and pasta is well coated in sauce. Add parsley and toss to evenly distribute through pasta.
• Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.
• Do Ahead
• Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.

PAPPARDELLE WITH CHICKEN AND WILD MUSHROOM RAGù WITH ROSEMARY, BALSAMIC, AND PARMESAN

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prep the Vegetables Slice the wild mushrooms into ¼ inch pieces. Peel and roughly chop the garlic, shallot, and parsley. Holding a sprig of rosemary at its top, slide your fingers down the stem to strip off the leaves or needles. Roughly chop the rosemary needles. When the vegetables and herbs are chopped, slice the chicken breasts into ½ inch strips. 2 Cook the Pappardelle In a large pot, bring 3 quarts of water and 1 tbsp of salt to boil. When the water is boiling, add the pasta. Cook the pasta for 5-6 minutes, or until al dente. Strain the pasta and cool with cold running water to stop the cooking process. Let strain and set aside to dry. 3 Cook the Chicken Heat a large sauté pan over medium heat and add 1 tsp of olive oil. Season chicken with 1/2 tsp salt and 1/4 tsp pepper, to taste. Add to the sauté pan and cook, stirring occasionally, until just golden, about 3 minutes. Transfer to a bowl with a slotted spoon. 4 Make the Ragù Heat the same sauté pan you used to cook the chicken over medium-to-high heat. Add 1 tbsp. of olive oil and the chopped garlic and shallots to the pan and sauté for 1-2 minutes or until translucent. Add the mushrooms, rosemary, and a pinch of salt and pepper and cook, stirring constantly, until ingredients begin to brown, about 4 minutes. Add balsamic vinegar and cook until reduced by about half. Add the cooked chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes. Add the cooked pappardelle and mix together to incorporate ingredients and to warm the pasta. Add salt and pepper, to taste, if needed. 5 Plate the Dish Place pasta mixture in the middle of the plate or bowl, twirling the pasta as you go to build up some height. Sauce the plate with remaining ragù. Garnish with chopped parsley, baby arugula, and sprinkle with parmesan cheese.

HOME

Steps:

• Heat oil in a large, flameproof casserole dish (16-cup capacity) over a high heat. Add chicken in two batches. Cook for about 3 minutes on each side, or until browned. Remove
• Add onion, celery, carrot, pancetta, garlic and rosemary to same dish. Cook, stirring occasionally, over a medium heat, until soft. Add paste. Cook, stirring, for 1 minute.
• Add wine. Boil for 1 minute. Add stock. Return chicken. Bring to boil. Cover with lid.
• Cook in a moderately slow oven (160°C) for about 1 hour, or until chicken is falling apart. Remove from oven. Stand, covered, for 5 minutes.
• Skim excess oil from top of ragu using a large metal spoon or absorbent kitchen paper. Using tongs, remove chicken. Thickly shred. Stir back into sauce in casserole dish. Season.
• Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain
• Add pasta to ragu. Toss to coat. Serve.

HOMEMADE PAPPARDELLE PASTA WITH MEAT RAGU

Steps:

• Pat all the meat dry and season liberally with salt and pepper. Heat a slick of oil in a wide pot over medium-high heat. Add the meat, in batches and without crowding the pan, and cook for 5-7 minutes per side until well-browned all over. Transfer to a plate and continue browning the rest of the meat.
• In a food processor, combine the mushrooms with the garlic confit and blend until finely chopped.
• Drain off all but 1 tablespoon fat in the pot, reserving fond and return the heat to medium on the pot. Add the diced onion, carrots, and celery and cook for 6-7 minutes until beginning to soften.
• Add the puréed mushroom mixture and turn the heat to medium-high. Cook, stirring often, for an additional 8-10 minutes until all the aromatics are well-browned and beginning to soften.
• Pour in the red wine and scrape up the browned bits stuck to the bottom. Bring to a boil and add the beef stock and crushed tomatoes. Taste and season with salt, pepper, thyme, and crushed red pepper. Bring to a boil and then add the meat and any juices from the bowl to the pot.
• Reduce heat, cover, and simmer for 3-4 hours, stirring occasionally and adding more stock as necessary if the ragu reduces too much.
• Remove the meat from the sauce and shred, discarding any large pieces of fat. Return the shredded meat to the pot and simmer, uncovered, for another 30 minutes. Taste and season to your preferences.
• While the ragu is simmering, prepare the pappardelle pasta.
• In a food processor, combine the flour and salt and pulse until blended.
• In a separate bowl, combine the eggs, egg yolks, and water and whisk with a fork until fully combined.
• As the food processor is running, pour the eggs into the flour and pulse until a sticky dough is formed. You may need to add more water, a splash at a time, if the dough is too dry and crumbly.
• Pour the dough onto a clean, floured surface and knead, adding more flour as necessary, for 8-10 minutes until the dough is no longer sticky.
• Roll the dough into a ball and wrap with plastic wrap. Transfer to the refrigerator for 45 minutes to rest.
• Set up the manual pasta machine at the widest setting. Turn the dough onto a floured surface and cut it into 4 equal pieces. Using your hands or a rolling pin, shape a piece of the dough into a rectangle and flatten it a bit.
• Run the dough through the machine set to '0'. Flour the dough liberally on both sides and fold in half and run it through '0' again. Unfold the dough and flour again, if it feels sticky. Turn the machine to '1' or '2' and run the dough through again.
• Continue on, increasing the tightness of the roller, until you reach '6' on the machine and the dough is about 26-30'' long and you can see your fingers through it. You will make about 5-6 passes through the machine and you should flour the dough regularly to ensure that it doesn't become sticky.
• After the dough has been run through at '6', lay it flat and cut into 1" wide ribbons. You may wish to cut the ribbons in half if you'd like your pappardelle to be shorter.
• Transfer the ribbons to a sheet pan to dry, flouring them as necessary to prevent them from sticking.
• Continue on with the remaining 3 pieces of dough and allow all the dough to rest for 10-15 minutes on the sheet pan.
• When you are ready to serve dinner, bring a large pot of salted water to a boil. Cook the pappardelle pasta until al dente, about 1-3 minutes. Reserve 1/3 cup of the pasta cooking water before you drain the pasta.
• Add the reserved pasta cooking water to the simmering ragu and toss the cooked pappardelle with the sauce. Turn off the heat.
• Divide the pasta and ragu between bowls and garnish with parmesan cheese, if desired. Enjoy!