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Pappardelle with Sausage Ragu
RECIPE COURTESY OF GIADA DE LAURENTIIS
Total: 2 hr 15 min (includes resting time)
Active: 55 min
Yield: 4 to 6 servings
2 tablespoons olive oil
1 pound sweet or spicy Italian sausage
1 red onion, diced
1 carrot, peeled and diced
1/2 cup dry white wine
1 1/2 cups tomato puree, such as Mutti
One 2-inch rind Parmesan cheese
1 pound fresh Pappardelle, recipe follows
1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil
1 1/2 cups 00 flour, such as Caputo, plus more for dusting
1/4 cup semolina flour, such as Caputo, plus more for dusting
1/4 teaspoon kosher salt
1 large egg plus 8 yolks
Special equipment: a pasta roller
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.
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Giada’s Pappardelle Pasta with Sausage Ragu | Giada Entertains | Food Network
25 Replies to “Giada's Pappardelle Pasta with Sausage Ragu | Giada Entertains | Food Network”
And that’s PAPPARDELLE? —Ina Garten ????????????????????????
Why don’t you roll the pasta and then cut it, so it’s nice and easy and even?
What happened to the kneading portion of your video?
Isn't it pronounced 'poppa-deli'? ????
Written recipe indicates 1 lb of sweet italian sausage. Video Giada mentions she used 2 pounds of sausage. Which is correct?
Looks delish! But, did anyone notice the change in pasta? Did they switch it out? Or did it just naturally expand? ????
This looks easy and tasty and perfect for the quick meals we often need in the cold winter weather we are now experiencing.
Pretty cool, but I have never seen a parmesan cheese rind in my life much less cooked with one. But this kind of Pasta is next for me so, overall. glad I watched.
OMGAWD YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH GIADA, LOOOOOOOVE PASTA, PAPPARDELLE IS MY FAVORITE
For the ignorant Americans, quantity is synonymous with goodness. Anyone who starts from this belief will always cook very badly. And in fact they cook very badly. And then the cooking times are always very short, whereas the secret of good cooking is precisely in the length of preparation. This poor girl who flaunts an Italian name (false of course) has no idea what Italian cuisine is. And she clearly does not eat the junk she cooks, otherwise she would weigh a hundred kilos.
Inch wide not thick.
She is really pronouncing pappardelle with a big difficulty, sounds really unitalian. She doesn't pronounce 'r', she says 'pappadelle'.
https://youtu.be/qLx9c-7eIs4 Spaghetti with Kielbasa Sausage ????
She means Width not thickness. When she cuts fresh Pasta
Me encanta Gilada desde ke la veo x food network,en cable, pero no me suscribo a su canal en Youtube,si no hay subtítulos en español,lo siento ????????????
How is she so thin coocking this well? She only eats a small bite of these fabulous foods?
Is the meet pork?
Wow making looks easier to do then i thought.
I wonder what I could use in substitution for the parmesan rind? I can’t have any dairy at all
Oooooh, nice!! Imagine having that for dinner one night! Looks really good.
Merci Ma Jolie Pour Vos Magnifique Recette
HAPPY Birthday MAY LOVE
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