Pappardelle with Rose Harissa, Black Olives, and Capers

Pappare means “to gobble up,” in Italian, which is the destiny of this dish (particularly in Tara’s house, where her husband, Chris, makes it most Sunday nights). I like it…

Pappardelle with Spring Vegetables

Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.

Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce

This stunning dish is easy enough to make on a weeknight yet tastes so good that you’ll want to flaunt it for company.

Slow-Cooker Bolognese Sauce with Pancetta, Porcini, and Rosemary

This rich, complex sauce smells and tastes like fall—with its earthy mushrooms, smoky pancetta, and sweet woodsy rosemary. Serve it over pasta, ideally pappardelle, and freeze any extra (you'll have…

Pappardelle with Venetian Duck Ragu

In northern Italy, ragùs tend to be less about tomatoes and more about the meat and aromatic herbs that flavor them. Venetian ragù, for example, is made from the meat…

Pappardelle with Shrimp & Zucchini

Pappardelle with Poached Egg & Caviar

You can poach the eggs earlier in the day and keep them in cold water. Just before serving, immerse them in simmering water for about 90 seconds to warm them…