Pappardelle's Pasta Recipes

Chicken Mole over Dark Chocolate Linguine

Ingredients

  • 1 lb. Pappardelle’s Dark Chocolate Linguine
  • 2 tablespoons Bella Sol California EVOO
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 can diced tomatoes, drained
  • 1 bell pepper, chopped
  • 2 chipotle peppers, roughly chopped
  • 1 (10-oz.) can chicken broth
  • 2 tablespoons peanut butter
  • 2 oz. bittersweet chocolate, chopped
  • 4 lb. boneless, skinless chicken breasts
  • Toasted pepitas, for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. Heat EVOO in a sauté pan over medium heat. Add onion and sauté until translucent, about 3-5 minutes. Add garlic and spices and continue to sauté to toast and develop flavor. Add diced tomatoes, pepper, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and purée until smooth.
  3. Sear the chicken in a heavy-bottomed sauté pan over medium-high heat until browned on all sides. Add to a casserole dish, cover with sauce, and braise in the oven for 45 minutes to 1 hour.
  4. While chicken and sauce are braising, cook the pasta in a large pot of boiling salted water until just tender, stirring occasionally, about 6-8 minutes. Drain pasta and toss with chicken mole and portion into serving bowls. Garnish with pepitas and serve.

Serving Size: 6-8

www.pappardellespasta.com

© 2010 Pappardelle’s Pasta Co

Chocolate & Orange Gemelli with Dark Chocolate Almonds & Brandy-Soaked Cherries

Ingredients

  • 1 lb. Pappardelle’s Chocolate & Orange Gemelli
  • 2 egg yolks
  • 1 cup heavy cream
  • 1 tablespoon orange zest
  • 1/4 teaspoon fresh vanilla bean, seeded
  • 1/2 cup dark chocolate almonds, roughly chopped
  • 1/4 cup dried cherries, soaked in brandy
  • 1 oz. white chocolate, shaved
  • Fresh mint sprigs, to taste

Directions

  1. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
  2. In a small saucepot, whisk egg yolks, cream, sugar, orange zest, and vanilla bean seeds together until smooth. Place on medium heat and cook about 8-10 minutes, stirring constantly to avoid curdling. Cook until mixture has thickened enough to coat the back of a spoon. Remove from heat and strain mixture through a fine-mesh sieve, if needed. Set aside.
  3. Toss the pasta with orange crème anglaise sauce. Squeeze the excess liquid from cherries and pat dry. Roughly chop the cherries. Place pasta mixture on a plate and garnish with chocolate almonds, cherries, and white chocolate shavings. Serve immediately.

Serving Size: 4-6

www.pappardellespasta.com

© 2010 Pappardelle’s Pasta Co

Chocolate & Raspberry Dessert

Ingredients

  • 1 lb. Pappardelle’s Chocolate & Raspberry Gemelli
  • 3 tablespoons Grand Marnier
  • 1 cup raspberry sauce
  • 1 pint whipping cream, whipped
  • Drizzle of Bella Sol Chocolate Balsamic or Bella Sol Raspberry Balsamic, for garnish

Directions

  1. Combine raspberry sauce and Grand Marnier.
  2. Fold whipping cream into the mixture.
  3. Cook pasta in 6–8 quarts of rapidly boiling salted water until al dente (8-10 minutes). Allow pasta to cool.
  4. Serve over chilled pasta. Drizzle with chocolate balsamic or raspberry balsamic.

Serving Size: 4-6

www.pappardellespasta.com

© 2010 Pappardelle’s Pasta Co

Chocolate Fruit Dessert Pasta Tossed with Crème Anglaise

Ingredients

  • 1 lb. Pappardelle’s Chocolate Gemelli
  • 2 bananas, finely sliced
  • 1 container of strawberries, finely sliced
  • 1 (15 oz.) can drained mandarin oranges
  • 2-1/2 cups milk
  • 1 cup heavy cream
  • 2 vanilla beans (or 2 teaspoons vanilla extract*)
  • 8 egg yolks
  • 3/4 cup granulated sugar
  • Fresh mint leaves, for garnish
  • Bella Sol Raspberry Balsamic or Bella Sol Vanilla-Fig Balsamic, for garnish

Directions

  1. Cook pasta in a pot of boiling water until al dente (8–10 mins). Rinse, drain, cover, and chill. Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh strainer inside the medium bowl.
  2. Combine milk and cream in a medium-sized saucepan. Split vanilla beans down the middle with a paring knife, scrape out seeds, and place everything into milk mixture. Bring to a boil, remove from heat, and allow to stand for 30 minutes.
  3. In a mixing bowl, beat yolks and sugar together until thickened and pale yellow in color. Remove vanilla beans/pods from milk and bring just back to a boil. Add ½ cup hot milk into yolks to temper, mixing constantly. Then, while stirring constantly, add egg mixture back into saucepan and heat over medium to low heat until the mixture is the consistency of heavy cream. Immediately strain the finished cream through the fine mesh strainer into the iced bowl. *If using vanilla extract instead of beans/pods, add it now. Stir occasionally until cooled. Store tightly covered for up to 2 days in a refrigerator.
  4. Combine chilled pasta, fruit, and crème anglaise just before serving. Garnish with fresh mint leaves and a drizzle of raspberry or vanilla fig balsamic.

Serving Size: 4-6

www.pappardellespasta.com

© 2010 Pappardelle’s Pasta Co