For a richer flavor, use bone broth instead of regular chicken broth. If you don't have sun-dried tomatoes on hand, a tablespoon of tomato paste can be used as a substitute. Fresh thyme is best, but dried thyme can also be used (use half the amount). The cooking time for the onions may vary depending on their size and the heat of your stove. Adjust the amount of crushed red pepper to your spice preference. Feel free to add other vegetables to the ragu, such as mushrooms or zucchini. Serve immediately for the best taste and texture.
Pappardelle with Jammy Onion Ragu
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS12
Experience the warmth of Tuscany with this delightful pappardelle dish, featuring a luscious, slow-cooked onion ragu that clings perfectly to the wide, silky pasta ribbons. A symphony of sweet and savory flavors awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate78 g
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Cholesterol94 mg
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Fiber5 g
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Protein17 g
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Saturated Fat9 g
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Sodium476 mg
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Sugar16 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Melt 5 tablespoons butter in a very large, deep, heavy-bottomed skillet or an 8-quart Dutch oven over medium heat. Add onions and 1/4 teaspoon salt. Toss to coat in butter. Cook, covered, stirring occasionally, until onions are tender.
02
Step
5 mins
Increase heat to high. Cook, stirring constantly, until onions start to brown.
03
Step
1 mins
Reduce heat to medium and add garlic; cook, stirring, until fragrant.
04
Step
2 mins
Add tomato paste. Cook, stirring constantly, until mixture begins to darken.
05
Step
2 mins
Add wine to skillet, then use a wooden spoon or spatula to scrape up any browned bits from bottom of pot. Simmer for 2 minutes.
06
Step
25 mins
Add broth, bay leaves, thyme, crushed red pepper, and cloves. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until liquid is reduced and onions are jammy, with just a bit of liquid at the edges of skillet.
07
Step
0 mins
While sauce simmers, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Remove sauce from heat.
08
Step
0 mins
Remove and discard bay leaves. Stir in sun-dried tomatoes, vinegar, black pepper, and remaining 2 tablespoons butter and 1/2 teaspoon salt. Stir cooked pasta into warm sauce, adding reserved pasta cooking water a little at a time until sauce is desired thickness. Serve with Parmesan cheese and garnish with thyme.
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RECIPE REVIEWS
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Rosella Ziemann
Jun 24, 2025This recipe is amazing! The onion ragu is so flavorful and the pappardelle is the perfect pasta for it. My family loved it!
Cordie Homenick
Jun 19, 2025I added a pinch of sugar to the onions while they were caramelizing and it really brought out their sweetness.
Braulio Ruecker
Jun 18, 2025I used gluten-free pasta and it worked perfectly. Great recipe for those with dietary restrictions.
Ryleigh White
Jun 9, 2025The jammy onion ragu is divine! I will be using this recipe for years to come.
Adolphus Hudson
Jun 3, 2025So delicious and easy to make! Will definitely make this again.
Paolo Marquardt
May 27, 2025This recipe exceeded my expectations! The flavors are incredible.
Concepcion Reichert
May 21, 2025This is my new favorite pasta dish! Thank you for sharing this recipe.
Neoma Lebsack
May 18, 2025I made this for a dinner party and everyone raved about it. The balsamic vinegar adds a lovely touch of acidity.