Best 2 Pappardelle With Quick Fennel Ragu Recipes
Indulge in the culinary delight of Pappardelle with Quick Fennel Ragu, a harmonious blend of flavors that will tantalize your taste buds. Pappardelle, the wide, flat pasta, serves as a perfect canvas for the rich and aromatic ragu. The ragu, expertly crafted with ground pork, fennel, and a touch of chili flakes, delivers a symphony of savory goodness. Enhanced with the subtle sweetness of carrots and celery, the ragu offers a delightful contrast to the robust flavors of the pork and fennel. A splash of white wine adds a touch of elegance, while Parmesan cheese and fresh parsley provide the finishing touches, creating a dish that is both indulgent and sophisticated. In addition to the classic Pappardelle with Quick Fennel Ragu recipe, this article also presents a vegetarian variation that replaces the pork with hearty mushrooms, creating a flavorful and satisfying meatless option. For those seeking a lighter version, a Turkey Pappardelle with Fennel Ragu recipe is also included, offering a leaner protein choice without compromising on taste. Explore these delectable variations and embark on a culinary journey that will leave you craving more.
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PAPPARDELLE WITH QUICK FENNEL RAGU
Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.
PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Provided by Andy Baraghani
Categories Bon Appétit Pasta Spring Pea Bacon White Wine Fennel Milk/Cream Parmesan Thyme Chicken Dinner
Yield 4 servings
Number Of Ingredients 15
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.
Tips:
- For a vegetarian version of this dish, substitute crumbled tofu or tempeh for the ground beef.
- To make the ragu ahead of time, cook it according to the recipe and then let it cool completely. Store the ragu in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the ragu over low heat until warmed through.
- If you don't have pappardelle pasta, you can use another type of wide noodle, such as tagliatelle or fettuccine.
- Serve the pappardelle with a sprinkling of freshly grated Parmesan cheese and a glass of red wine.
Conclusion:
This pappardelle with quick fennel ragu is a delicious and easy-to-make dish that is perfect for a weeknight meal. The ragu is flavorful and packed with vegetables, and the pappardelle noodles are the perfect vehicle for soaking up all of the sauce. Whether you're a vegetarian or a meat-lover, this dish is sure to please everyone at the table.
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