Pappardelle with Escarole Recipe

Name: Pappardelle with Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon garlic-infused olive oil; 1 teaspoon dried crushed chiles; 1618 cups roughly sliced escarole; 1 cup white wine; 1 cup water; 1 lb egg pappardelle; 1/2 cup chopped parsley; 1/2 cup flaked Parmesan cheese; salt to taste; 1 long red chile, deseeded and finely chopped, optional

Servings: persons

1 tablespoon garlic-infused olive oil
1 teaspoon dried crushed chiles
1618 cups roughly sliced escarole
1 cup white wine
1 cup water
1 lb egg pappardelle
1/2 cup chopped parsley
1/2 cup flaked Parmesan cheese
salt to taste
1 long red chile, deseeded and finely chopped, optional

1
Put a large pot of water onto boil for the pappardelle.
2
In another wide pan, heat the oil gently with the dried chile flakes, and then add the sliced escarole, stirring to help it wilt down in the oil.
3
Add the wine and water and partially cover the pan, letting the escarole cook, bubbling away, for about 6 minutes and let the pasta cook in its pan at the same time.
4
Toss the drained pasta into the cooked escarole (this will be a fairly liquid mixture) and scatter with the parsley and cheese, checking the seasoning as you do so; decorate the top with the fresh red chile if you want enhanced heat and color.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon garlic-infused olive oil, 1 teaspoon dried crushed chiles, 1618 cups roughly sliced escarole, 1 cup white wine, and more.

Yes, Pappardelle with Escarole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle with Escarole

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