Pappardelle Pasta With Lamb Recipe 15 Minutes

Pappardelle pasta is a wide and flat pasta, similar to fettuccine but wider. Its name comes from the Italian verb “pappare,” which means “to gobble up,” highlighting its deliciousness. This pasta is popular for its versatility, as its broad shape allows it to hold robust sauces and ingredients beautifully. The wide ribbons of pappardelle are perfect for capturing creamy sauces, hearty ragùs, and chunky vegetables, making it a favorite in many Italian dishes. Its texture is also unique, providing a satisfying chewiness that complements a variety of flavors. Whether served with a rich meat sauce or a simple herb-infused olive oil, pappardelle pasta offers a delightful dining experience that keeps people coming back for more. The combination of tender lamb and pasta in a quick sauce is a match made in culinary heaven. The rich, savory flavor of the lamb pairs perfectly with the comforting texture of the pasta, creating a dish that is both hearty and satisfying. The quick sauce, often made with simple ingredients like onions, garlic, and broth, enhances the natural flavors of the lamb without overpowering them. This dish is not only delicious but also easy to prepare, making it a perfect weeknight meal for busy families. Whether you’re a fan of traditional Italian cuisine or simply looking for a delicious and filling meal, the combination of lamb with pasta in a quick sauce is sure to please your taste buds.

Why make this recipe

Flavorful Lamb: The lamb is seasoned well and cooked until tender, adding a rich and savory flavor to the dish. Rich and Creamy Sauce: The combination of Parmesan and cheddar cheeses creates a creamy and indulgent sauce that coats the pasta beautifully. Simple Ingredients: The recipe uses basic ingredients like onion, garlic, flour, broth, and cheese, making it easy to prepare without the need for specialized items. Easy Preparation: Despite its impressive flavors, this recipe is relatively simple to prepare, making it accessible for home cooks of all skill levels. Versatile: Pappardelle pasta is a great choice for this dish as its wide, flat shape allows it to hold the sauce well. However, you can easily substitute with your favorite pasta shape if desired. Comforting and Satisfying: This dish is hearty and comforting, perfect for a cozy family meal or a special dinner occasion.

Ingredients and substitutes

Lamb: For a quick pasta dish, you’ll want to use a tender cut of lamb that cooks relatively quickly. Lamb leg steaks or lamb loin chops are good options as they are tender and cook in a short amount of time. You can also use lamb shoulder chops, but they may require a longer cooking time to become tender. Whichever cut you choose, be sure to trim any excess fat and cut the lamb into small cubes or strips for quicker cooking and easier eating with the pasta. You can also substitute with beef or chicken if desired as long as you adjust the cooking time. Onion: Adds flavor and aroma to the dish. Substitute with shallots or leeks for a milder flavor. Garlic: Enhances the flavor of the dish. Substitute with garlic powder or garlic paste. All-Purpose Flour: Used to thicken the sauce. You can substitute with cornstarch or arrowroot powder for a gluten-free option. Beef or Lamb Broth: Provides the base for the sauce. Substitute with vegetable broth for a vegetarian version. Parmesan Cheese: Adds a salty, nutty flavor to the sauce. Substitute with Pecorino Romano or Asiago cheese. Cheddar Cheese: Adds a creamy texture and rich flavor to the sauce. Substitute with Gruyère or Swiss cheese. Pappardelle Pasta: A wide, flat pasta that holds the sauce well. Substitute with fettuccine or tagliatelle.

Step-by-step: Lamb with pappardelle pasta

Season the lamb cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 5 minutes. Remove the lamb from the skillet and set aside. In the same skillet, add the onion and garlic. Cook until softened, about 5 minutes. Sprinkle the flour over the onion and garlic, and cook for another minute, stirring constantly. Gradually whisk in the broth, scraping up any browned bits from the bottom of the skillet. Return the lamb to the skillet and bring to a simmer. Cook for about 20 minutes, or until the lamb is tender and the sauce has thickened. Meanwhile, cook the pappardelle pasta according to the package instructions. Drain and set aside. Stir the Parmesan and cheddar cheeses into the lamb mixture until melted and well combined. Season with salt and pepper to taste. Serve the lamb sauce over the cooked pappardelle pasta.

Tips for Success

Choose Quality Lamb: Use fresh, high-quality lamb for the best flavor and texture. Season Generously: Don’t be shy with the salt and pepper when seasoning the lamb and sauce, as it helps enhance the flavors. Brown the Lamb: Browning the lamb cubes adds flavor and texture to the dish. Make sure to cook them until they are nicely browned on all sides. Cook the Onion and Garlic Properly: Saute the onion and garlic until they are softened and fragrant, but not burnt. Thicken the Sauce Correctly: Add the flour gradually and whisk it in well to avoid lumps. Cook the sauce until it has thickened to your desired consistency. Use Freshly Grated Cheese: Freshly grated Parmesan and cheddar cheese will melt better and give a smoother texture to the sauce. Cook Pasta Al Dente: Cook the pasta just until it is al dente (firm to the bite) to avoid it becoming mushy when combined with the sauce. Combine Sauce and Pasta Well: Toss the cooked pasta in the sauce until it is well coated to ensure every bite is flavorful. Adjust Seasoning: Taste the dish before serving and adjust the seasoning if necessary. Garnish with Fresh Herbs: Sprinkle some fresh parsley or basil on top before serving to add a pop of color and freshness.

Creative variations

Minty Lamb: Add chopped fresh mint leaves to the sauce for a refreshing twist. Spicy Lamb: Add a pinch of red pepper flakes or diced jalapeños to the sauce for a spicy kick. Creamy Mushroom Lamb: Add sliced mushrooms to the sauce and stir in some heavy cream at the end for a rich and creamy texture. Greek-Inspired Lamb: Use feta cheese instead of cheddar and add some chopped Kalamata olives and diced tomatoes to the sauce for a Mediterranean flair. Herb-Infused Lamb: Add chopped fresh herbs like rosemary, thyme, or oregano to the sauce for a burst of herbal flavor. Citrusy Lamb: Add a squeeze of lemon juice or some lemon zest to the sauce for a bright and citrusy flavor. Vegetarian Option: Replace the lamb with mushrooms or eggplant for a vegetarian version of the dish. Gluten-Free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend to make the dish gluten-free. Low-Carb: Serve the lamb sauce over zucchini noodles or spaghetti squash instead of pasta for a low-carb option. One-Pot Meal: Cook the pasta directly in the sauce, adding extra broth or water as needed, for a convenient one-pot meal.

Creative ways to serve pappardelle lamb

Mediterranean Lamb Pappardelle: Toss the cooked pasta with a sauce made from diced tomatoes, olives, capers, garlic, and fresh herbs like oregano and basil. Top with crumbled feta cheese for an added Mediterranean flair. Spicy Lamb Pappardelle: Cook the lamb with spicy harissa paste or chili flakes, and toss with the pasta along with a creamy yogurt sauce infused with mint and lemon zest. Lemon-Garlic Lamb Pappardelle: Cook the lamb with plenty of minced garlic and lemon zest. Toss the pasta with the lamb and a sauce made from lemon juice, olive oil, and chopped parsley. Creamy Mushroom Lamb Pappardelle: Add sautéed mushrooms to the lamb and pasta, then toss with a creamy sauce made from heavy cream, Parmesan cheese, and a touch of Dijon mustard. Asian-Inspired Lamb Pappardelle: Marinate the lamb in a mixture of soy sauce, ginger, garlic, and sesame oil. Cook the lamb and toss with the pasta along with some stir-fried vegetables like bell peppers, snap peas, and carrots. Herbed Lamb Pappardelle: Add a variety of fresh herbs like rosemary, thyme, and parsley to the lamb while cooking. Toss the pasta with the lamb and top with extra fresh herbs before serving. Roasted Vegetable Lamb Pappardelle: Roast a selection of vegetables like bell peppers, zucchini, and eggplant, and toss them with the cooked lamb and pasta. Drizzle with balsamic glaze before serving. Spring Lamb Pappardelle: Use seasonal spring vegetables like asparagus, peas, and baby spinach. Toss them with the cooked lamb and pasta, and finish with a squeeze of lemon juice and some grated Parmesan cheese.