Skip to main content
Epicurious
Bon Appétit

Pappardelle With Chicken Ragù, Fennel, and Peas

3.9

(13)

Pappardelle with chicken ragù fennel and peas in a bowl.
Photo by Gentl & Hyers

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

See Related Recipes and Cooking Tips

Read More
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Skillet Gnocchi With Leeks and Bacon
An elegant, satisfying dinner in under 30 minutes.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Tortellini in Preserved Lemon Brodo
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!