Pappardelle is a wide, flat pasta ideal for soaking up sauces like this fragrant, tomatoey ragu. You can easily make it fresh at home by cutting pasta sheets into long ribbons. Fresh pasta is more supple and silky than its dried counterpart and cooks much faster, so be sure to keep an eye on the pappardelle as it will be al dente in a matter of minutes.

Shared with you by: Jennie Perillo

Food is about so much more than what we eat, or how we eat it—it’s the people at the table that make every meal a special occasion.