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To make Spicy Creamy Pappardelle, gather these main ingredients: - 12 oz pappardelle pasta - 1 tablespoon extra-virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon red pepper flakes - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1/2 cup freshly grated Pecorino Romano cheese - Kosher salt and freshly ground black pepper - Fresh basil leaves, for garnish - Zest of 1 lemon Each ingredient adds a unique flavor. The pappardelle gives a nice texture, while the cream adds richness. Tomatoes bring freshness, and cheese adds a salty kick. For seasonings and garnishes, I recommend using: - Red pepper flakes for heat - Kosher salt for depth - Freshly ground black pepper for spice - Fresh basil leaves for freshness - Lemon zest for brightness These elements enhance the overall flavor. The balance of heat, creaminess, and freshness makes each bite delightful. If you need substitutions, here are some ideas: - Use fettuccine if you can’t find pappardelle. - Swap heavy cream with half-and-half for a lighter option. - Try cherry tomatoes with sun-dried tomatoes for a different taste. - Use Parmesan cheese instead of Pecorino Romano. These swaps can change the dish's profile while keeping it delicious. Feel free to adjust based on what you have. {{ingredient_image_2}} Start by boiling a large pot of salted water. Once it reaches a rolling boil, add 12 ounces of pappardelle pasta. Cook the pasta according to the package instructions until it's al dente, usually about 8 to 10 minutes. Be sure to reserve 1 cup of the starchy pasta water before you drain it. This water helps to thicken the sauce later. Next, heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 finely chopped medium onion. Sauté the onion for about 5 minutes until it becomes translucent and soft. This step builds a great base for your sauce. Add 3 minced garlic cloves and 1 teaspoon of red pepper flakes to the skillet. Cook for 1 to 2 minutes, stirring often. You want the garlic to be fragrant and golden, but not burnt. Carefully pour in 1 cup of heavy cream and stir to combine. Toss in 1 cup of halved cherry tomatoes. Let the mixture simmer for about 5 minutes. This helps the sauce thicken and the tomatoes soften. Now it’s time to bring it all together. Add the drained pappardelle to the skillet. Season with kosher salt and freshly ground black pepper to taste. Stir in 1/2 cup of freshly grated Pecorino Romano cheese. Mix thoroughly until the pasta is well-coated. If the sauce feels too thick, gradually add some of the reserved pasta water until you reach your desired consistency. To finish, stir in the zest of 1 lemon. This brightens the dish and adds freshness. Taste the pasta and adjust the seasoning with more salt and pepper if needed. Serve the pappardelle in warmed bowls, garnishing each plate with fresh basil leaves. For an extra touch, you can sprinkle more grated Pecorino Romano cheese on top. Enjoy your delicious creation! To make the sauce creamy, start with heavy cream. This gives a rich texture. Heat the cream slowly to avoid burning. Stir it in with the garlic and onion mix. This helps the flavors blend well. If the sauce is too thick, add reserved pasta water. This water contains starch, which makes the sauce smooth. Always taste your sauce before serving. Adjust salt and pepper as needed. To control the spice, use red pepper flakes wisely. Start with a small amount, like half a teaspoon. You can always add more if you want extra heat. For a milder dish, skip the red pepper. If spicy is your goal, add fresh chili or more flakes. Just remember, taste as you go! For a beautiful plate, use warmed bowls. This keeps the pasta hot longer. Garnish with fresh basil leaves for color. A sprinkle of Pecorino Romano cheese adds flavor and elegance. You can also drizzle a bit of olive oil on top. A lemon wedge on the side brightens the look and taste. These small touches make your dish stand out! Pro Tips Adjust the Heat: If you prefer a milder dish, start with half the amount of red pepper flakes and adjust to your taste. Perfectly Cooked Pasta: Always cook your pasta just until al dente, as it will continue to cook slightly when mixed with the sauce. Fresh Ingredients Matter: Using fresh basil and ripe cherry tomatoes can significantly enhance the flavor of your dish. Save That Pasta Water: The starchy pasta water can be a game changer for achieving the perfect sauce consistency, so don’t forget to reserve it! {{image_4}} You can make this dish vegetarian by skipping the meat. Instead, use more veggies. Try adding mushrooms, spinach, or bell peppers. These will add great flavor and texture. You can also add some cooked lentils for protein. If you want to add protein, grilled chicken is a tasty option. Shrimp works well, too. Just sauté them in the skillet for a few minutes before adding the cream. For a different flavor, try Italian sausage. You can remove the casing and crumble it in as it cooks. If you can't find pappardelle, you can use other pasta types. Fettuccine or tagliatelle are great choices. You could also use gluten-free pasta if needed. Just make sure to cook it according to package instructions for the best texture. To store leftovers, let the pappardelle cool down first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep it fresh. To reheat, use a skillet on medium heat. Add a splash of water or cream to keep it moist. Stir often until heated through. You can also use the microwave; just cover it to prevent drying. Heat in short intervals and stir between sessions. You can freeze pappardelle for up to two months. Cool it completely before freezing. Use a freezer-safe container or bag. Remember to label it with the date. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for best results. You can use milk and butter as a substitute for heavy cream. Mix 3/4 cup of milk with 1/4 cup of melted butter. This gives a creamy texture, but it may not be as rich. You can also use half-and-half if you want something closer to heavy cream. If you prefer a dairy-free option, try coconut cream. It adds a nice flavor too. Yes, you can make this dish ahead of time. Cook the pasta and sauce, then combine them. Store it in an airtight container in the fridge. When ready to eat, just reheat it on the stove. You may need to add a splash of water or cream to help with the sauce. This keeps it creamy and delicious. To serve more people, simply double the ingredients. Use 24 oz of pappardelle and adjust the rest of the ingredients accordingly. You can also cook in batches if your pan is not large enough. This way, you keep the flavors rich and the texture perfect. This blog post covered how to make Spicy Creamy Pappardelle step by step. We looked at the main ingredients, cooking techniques, and helpful tips. I also shared easy variations and storage advice. Cooking can be fun and tasty. Don’t hesitate to try new things. You can make this dish your own. Enjoy your cooking and share this delicious meal with others!

Spicy Creamy Pappardelle

A delicious and spicy creamy pasta dish made with pappardelle, garlic, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pappardelle pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1 cup cherry tomatoes, halved
  • 1/2 cup freshly grated Pecorino Romano cheese
  • to taste Kosher salt
  • to taste freshly ground black pepper
  • for garnish fresh basil leaves
  • 1 zest lemon

Instructions
 

  • Cook the Pappardelle: Bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta.
  • Sauté Aromatics: In a large skillet, heat the olive oil over medium heat until shimmering. Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent and soft.
  • Add Garlic and Spice: Introduce the minced garlic and red pepper flakes to the skillet. Continue to cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant and golden but not burnt.
  • Incorporate Cream and Tomatoes: Carefully pour in the heavy cream while stirring to combine. Add the halved cherry tomatoes next, and allow the mixture to simmer for about 5 minutes, ensuring to stir occasionally. This will help the sauce thicken slightly and the tomatoes to soften.
  • Mix Pasta and Cheese: Add the drained pappardelle to the skillet, seasoning with salt and pepper to taste. Stir in the grated Pecorino Romano cheese, mixing thoroughly until the pasta is well-coated. If the sauce seems too thick, gradually add in the reserved pasta water a bit at a time until the desired creamy consistency is achieved.
  • Finish with Flavor: Stir in the lemon zest to brighten the dish and enhance the flavors. Taste and adjust the seasoning with additional salt and pepper, if necessary.
  • Serve: Serve the pappardelle in warmed bowls, garnishing each plate with fresh basil leaves. For an extra touch, sprinkle more grated Pecorino Romano on top.

Notes

For a visually appealing plate, drizzle a little olive oil and add a lemon wedge on the side.
Keyword creamy, pappardelle, pasta, spicy