Pappardelle with Escarole

10 ingredients
4 steps

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

Directions

  1. 1
    Put a large pot of water onto boil for the pappardelle.
  2. 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. 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. 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.

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