Cook the Book: Pappardelle with Escarole

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.

Win 'Nigella Express'

As is always the case with our Cook the Books, we're giving away a number of them this week. Enter to win Nigella Express »

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)


  1. 1

    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.

  2. 2

    Add the wine and water; partially cover pan, letting escarole cook for about 6 minutes. Set pasta in the boiling water.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: