9 Delicious Pappardelle Recipes for Pasta Night

Traditionally, Bolognese sauce requires hours of babysitting as it simmers on the stove, but our recipe is virtually hands-off.

If you can't find pappardelle pasta, James suggests substituting fresh spaghetti or angel hair.

Pappardelle with Salmon and Leeks is as elegant as it is easy. Rosy salmon and pale green leeks are tossed with broad ribbons of pappardelle pasta and fresh herbs.

When this recipe first appeared in Cooking Light in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.

For a dinner that's sure to impress, this creamy lobster pasta is the move. An admittedly pricey ingredient, lobster instantly fancies up any meal. That said, opting for lobster tails—versus whole live lobsters—brings the cost (and the intensity of prep work required) down. While we love the wide, ribbon-like pappardelle noodles for this elegant lobster pasta recipe, you could substitute the same amount of fettuccine or your favorite pasta shape. 

The original inspiration for this dish was served at a San Francisco-based restaurant where the chef would braise beef shank and oxtail in red wine to make a brasato to be served with house-made mint pappardelle. For this recipe, instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.

For maximum flavor and chewy-soft texture, the mushrooms are roasted and then simmered in broth. Save a bit of pasta water to moisten each bowl before serving.

Using your favorite prepared pesto makes cooking this luscious cream sauce easy.

This scrumptious pasta dish has everything you need for a great meal all in one bowl.