Pappardelle Pierogi

(from dennis.reb’s recipe box)

Categories: Main Dishes

Ingredients

  • 1 1/2 pounds fresh Pappardelle
  • 1 1/2 cups Fingerling Potatoes (cut into 1/4-inch thick rounds)
  • 1 large Onion (sliced thinly)
  • 3/4 cup Sour Cream
  • 1/2 cup Parsley (chopped)Olive Oil
  • Salt and Pepper

Directions

  1. Place a large pot of water over high heat and bring up to a boil.

  2. Season generously with salt, so it tastes like the ocean.

  3. Place a large saute pan over medium-high heat and add 3 to 4 tablespoons of olive oil. Add the onion and season with salt and pepper.

  4. Cook until they begin to caramelize, about 4 minutes.

  5. Add the potatoes to the boiling water.

  6. Cook 1 minute and then add the fresh pasta.

  7. Cook for 3 to 4 minutes, or until the pasta is just cooked.

  8. Drain the potatoes and pasta, reserving about 1 cup of the cooking water.

  9. Add the potatoes and pasta to the saute pan of onions and toss to combine.

  10. Add about 1/2 cup of pasta water to the pan.

  11. Remove the saute pan from the heat and add the sour cream.

  12. Toss to combine, continually tossing until creamy.

  13. Add the parsley, toss again to combine, and plate.

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