Cheats Pappardelle With Slow Braised Leeks And Crispy Porcini Pangrattato Recipes

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PAPPARDELLE WITH SLOW-COOKED BRISKET



Pappardelle with Slow-Cooked Brisket image

Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.

Provided by Donna Hay

Categories     HarperCollins     Pasta     Beef     Garlic     Red Wine     Tomato     Dinner

Yield 4-6 servings

Number Of Ingredients 5

500g (about 1 pound) pappardelle
1 recipe Slow-Cooked Beef Brisket, heated through
2/3 cup (50g) finely grated pecorino
Cracked black pepper
Baby (micro) parsley, to serve

Steps:

  • Cook the pasta in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.

CREAMY PAPPARDELLE WITH LEEKS AND BACON



Creamy Pappardelle with Leeks and Bacon image

Provided by Sara Jenkins

Categories     Milk/Cream     Pasta     Kid-Friendly     Quick & Easy     Dinner     Bacon     Leek     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2" pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Steps:

  • Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
  • Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

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