Today's recipe from Nigella Express is for a super easy pappardelle with escarole dish. I've always liked the mixture of a sharp green like escarole along with pasta, and this recipe couldn't be any easier to make than boiling water and doing a little sautéing.
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Cook the Book: Pappardelle with Escarole
About This Recipe
|Yield:||4 to 6|
- 1 tablespoon garlic-infused olive oil
- 1 teaspoon dried crushed chiles
- 16 to 18 cups roughly sliced escarole
- 1 cup white wine
- 1 cup water
- 1 pound egg pappardelle
- 1/2 cup chopped parsley
- 1/2 cup flaked Parmesan cheese
- Salt, to taste
- 1 long red chile, seeded and finely chopped (optional)
Put a large pot of water over high heat, and start bringing it to a boil. Meanwhile, in a wide pan, heat the oil gently with the dried chile flakes. Add the escarole, stirring it to wilt in the oil.
Add the wine and water; partially cover pan, letting escarole cook for about 6 minutes. Set pasta in the boiling water.