Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, pappardelle with artichoke and sage sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Pappardelle with artichoke and sage sauce. Artichokes are such an underrated vegetable. They are easy to prepare and cook and have a wonderful earthy flavour.
Pappardelle with artichoke and sage sauce is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Pappardelle with artichoke and sage sauce is something that I’ve loved my whole life.
To begin with this 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.
The ingredients needed to make Pappardelle with artichoke and sage sauce:
- Get 380 g Papardelle
- Get 3-4 artichoke hearts, if they're big, 2-3
- Make ready Small chopped y
- Prepare 4-5 fresh sage leaves
- Take 200 ml stock
- Prepare Parmesan
- Make ready Glug of white wine
- Prepare to taste Salt
- Make ready Olive oil
- Get Butter
Add sage leaves and fry for a few minutes on each side; turn carefully as the leaves become crisp and brittle and can break easily. The sauce should be thick and shiny. Add water to thin it out if necessary. Put the drained pasta back in the pot and place it on the stove over medium-low 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 😄
Add a few tablespoons of water if they get too dry. Remove garlic clove and stir in chopped parsley leaves. Stir the artichokes into the lamb sauce, removing the bay leaf if desired. To serve: Cook pasta according to packet instructions until 'al dente'. Drain, transfer to a bowl and toss with lamb and artichoke sauce.
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