Pappardelle With Chicken Ragù Fennel And Peas Recipes

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù

Steps:

• Pulse mushrooms and garlic in a food processor until finely chopped.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
• Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
• Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
• Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS

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.

PAPPARDELLE WITH QUICK FENNEL RAGU

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 PANCETTA AND PEAS

Steps:

• Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
• Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
• Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
• Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
• Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.