pappardelle Archives - Taste With The Eyes

Rustic Lamb Ragù with Fresh Pappardelle

Rustic Lamb Ragù with Fresh Pappardelle, Ricotta & Mint

This ragù smells like it’s been simmering all afternoon, but it comes together quickly — thanks to fully cooked braised lamb shanks from Costco. Tender and deeply flavored, the meat is simply shredded and folded into the sauce, where it soaks up all the tomato, wine, and variety of spices.

The sauce starts with a classic soffritto of onion, celery, and carrot softened in olive oil until golden and aromatic. A splash of red wine and a spoonful of tomato paste deepen the flavor, followed by fire-roasted tomatoes and a bit of beef broth. The mixture comes briefly to a boil, then simmers for about 20 minutes — enough time for the flavors to meld into a beautifully rustic ragù.

Tossed with fresh pappardelle and finished with a bit of butter, each ribbon of pasta clings to the rich sauce. A scoop of creamy ricotta and a sprinkle of fresh mint brighten the dish, while chili flakes on the side add optional heat.

In under an hour, this Rustic Lamb Ragù with Fresh Pappardelle delivers all the warmth, depth, and soul of a slow-cooked Sunday supper — no hours required, just smart shortcuts and robust seasoning.

Rustic Lamb Ragù with Fresh Pappardelle

Rustic Lamb Ragù Recipe

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Shrimp Roe Pappardelle

Alaska Side-Striped Shrimp Roe Pappardelle
Breadcrumbs, Lemon, Garlic, Creme Fraiche

Side-striped shrimp (Pandalopsis dispar) are deep-water shrimp found in the cold Pacific waters off Alaska. They’re known for their sweet, delicate flavor and soft, tender texture. I recently used this shrimp in my recipe for Shrimp de Jonghe but saved the roe for another dish.

What sets them apart visually are the pale stripes running down their sides, and what makes them prized by chefs and seafood lovers is the orange roe carried by females.

The roe is small, firm, and clean-tasting—briny without being overpowering. It can be eaten raw, stirred into warm dishes, or used as a garnish. It brings a mild ocean salinity and a slight pop, making it a rare and understated delicacy.

Here, I pair the roe with warm pasta, letting its natural salinity and texture do the work. A simple base of butter and olive oil, garlic, and lemon is enough to carry it. The roe softens slightly as it hits the noodles, blending into the sauce while generous spoonfuls on top keep their delicate pop.

The flavor of the sea is tucked into every bite where the roe is the star… ⭐️ 🍤

Shrimp Roe Pappardelle Recipe

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Pappardelle with Ahi Tuna

How to Make Pappardelle with Ahi Tuna

Pappardelle with Ahi Tuna
Oregano and Lemon

The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip. A most memorable meal high atop the Las Vegas skyline inspired me to re-create an amazing burrata salad featuring a captivating black truffle vinaigrette.

Here, my recipe is inspired by Chef Marc Vetri’s il viaggio di vetri cookbook. Fresh pasta, the highest quality ahi tuna, fresh oregano and lemon harmonize in a dish that is both simple and extraordinary. The raw tuna is kissed with the heat from the just-cooked pasta, keeping the fish at its purest taste.

This ahi tuna (aka yellowfin) is not treated with carbon monoxide to artificially preserve the bright color of the flesh (a practice that has been banned in the EU). As a result, the color ranges from to pale pink to grayish pink which is normal and healthy.

How to Make Pappardelle with Ahi Tuna

Pappardelle with Ahi Tuna Recipe

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Pasta with Scallops, Lobster, Asparagus, Sage Truffle Butter

Restaurant Style
Pasta with Scallops, Lobster
Asparagus, Sage Truffle Butter

A most memorable meal at Ferraro’s inspired me to recreate one of their many fabulous menu items: the Pappardelle Mimmo. This seafood pasta, a favorite of the chef, was simply outstanding. We shared all our dishes at dinner and agreed that the pappardelle is now one of our favorites too.

Established in 1985, Ferraro’s Ristorante is located near the Las Vegas Strip. It is a family-owned business that prides itself on offering authentic Italian cuisine with a focus on traditional methods and recipes, high-quality seasonal ingredients, and homemade “everything” including sausage, meatballs, pastas, breads, desserts and more.

The restaurant is especially noted for its warm inviting atmosphere, superb service, and extensive wine list that features a wide selection of Italian and international wines. It’s no wonder that Ferraro’s has garnered a loyal following among Las Vegas locals and visitors alike…and that Gambero Rosso recently recognized them as one of the top Italian restaurants in the world.

Pasta with Scallops, Lobster, Asparagus, Sage Truffle Butter — Taste With The Eyes re-creation of Pappardelle Mimmo

Ferraro’s Ristorante Las Vegas

Ferraro's Antipasti — Ferraro’s Antipasti

Burrata con Zucchine
Burrata with grilled zucchini and herb oil

Carne Battuta
Prime beef tartare, Reggiano truffle reduction, black truffle crostini, hazelnuts

Vitello Tonnato – “A Must!”
Thinly sliced roasted veal, tuna sauce, caper berries, capers, lemon

Ferraro's Pasta, Pesce, Secondi — Ferraro’s Pasta, Pesce, Secondi

Pappardelle Mimmo
Long wide Pasta with scallops, lobster, asparagus, butter, sage, truffle

Lasagna alla Gino
Bolognese sauce, Béchamel sauce, ricotta cheese

Osso Buco – “House Specialty”
Veal shank in red wine reduction served with saffron risotto

Sogliola ai Capperi
Oven roasted Holland Dover Sole, lemon, butter, white wine, capers, deboned table side with roasted potato, grilled asparagus

Ferraro's Sogliola ai Capperi — Ferraro’s Sogliola ai Capperi

Ferraro's Pappardelle Mimmo — Ferraro’s Pappardelle Mimmo

Ferraro's Dessert — Ferraro’s Dessert and Happy Birthday Stone!

Passione Pistachio
Layered Pistachio cream, cream cheese custard, atop a rich walnut crust

How to Make Pasta with Scallops, Lobster,
Asparagus, and Sage Truffle Butter

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Truffled Mushroom Pappardelle

This mouthwatering Truffled Mushroom Pappardelle is a delightful pasta dish that features wide, flat, fresh pappardelle noodles paired with a savory-creamy-herby mushroom sauce where a drizzle of white truffle oil enhances the earthy mushroom flavors.

We are fortunate that our local Las Vegas Italian restaurant sells fresh house-made pasta to go, including pappardelle, fettuccine, spaghetti alla chitarra, and gnocchi. I am more than happy to promote Prosecco in Las Vegas for their imported cheeses including Burrata di Puglia and excellent fresh pasta.

Mushroom Pappardelle Recipe

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