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Unbelievably easy recipe for Pappardelle with Brown Butter Sage Sauce. Take some beautifully al dente pasta, toss it with some golden butter, sizzled sage, and fresh lemon juice, and top with freshly grated Parmesan cheese, cracked black. Trim off the artichokes' outer leaves, slice off the top third, peel the stems with a vegetable peeler, then cut the artichokes into quarters.
To begin with this particular recipe, we have to first prepare a few components. You can cook pappardelle with artichoke and sage sauce using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients needed to make Pappardelle with artichoke and sage sauce:
- 380 g Papardelle
- 3-4 artichoke hearts, if they're big, 2-3
- Small chopped y
- 4-5 fresh sage leaves
- 200 ml stock
- Parmesan
- Glug of white wine
- to taste Salt
- Olive oil
- Butter
If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon. I would prefer to have a creamy light sauce with maybe a bit of Gorgonzola. Meanwhile, bring a large pot of water to a boil over high heat.
Steps to make Pappardelle with artichoke and sage sauce:
- Fry onion gently in olive oil and butter. Meanwhile, chop sage and artichokes. When softened, add it all to pan. Add wine and let it evaporate. Then add stock, simmer for about 20 mins. Bring pot of salted water to the boil
- After 20 minutes, the water should be bubbling, add some to sauce if dry. Start to cook pasta according to instructions. Take about half the sauce out using a ladle into a hug and whizz up until smooth. Add back to pan. Add some Parmesan and mix
- Drain pasta al dente, add to the creamy sauce, mix well and serve 😄
Season the water generously with salt. Add the Pappardelle and cook until the pasta Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. This easy flavorful pappardelle pasta recipe is made with artichokes, fava beans and prosciutto. A perfect combination for a delicious primo! Transfer the pasta to the artichoke sauce and toss.
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