Pappardelle with Slow-Cooked Brisket
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(4)
Photo by William Meppem
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Recipe information
Yield
4–6 servings
Ingredients
500g (about 1 pound) pappardelle
1 recipe Slow-Cooked Beef Brisket, heated through
2/3 cup (50g) finely grated pecorino
Cracked black pepper
Baby (micro) parsley, to serve
Preparation
Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
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