Hand-Cut Pappardelle with Calabrian Chile-Tomato Sauce & Kale

Hand-Cut Pappardelle

with Calabrian Chile-Tomato Sauce & Kale

25 MIN
2 Servings
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    From the Test Kitchen

    In this pasta dish, we’re highlighting hearty kale and plump, juicy tomatoes—cooked with just a bit of Calabrian chile paste for a kick—tossed with fresh sheets of pasta cut to create pappardelle (a wide, flat variety that originated in Tuscany).
    12 green SmartPoints® per serving
    12 blue SmartPoints® per serving
    12 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Hand-Cut Pappardelle with Calabrian Chile-Tomato Sauce & Kale
    Title
    • 6 Fresh Pasta Sheets (Previously Frozen)
    • 1 bunch Kale
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 1½ tsps Calabrian Chile Paste
    • 2 Tbsps Tomato Paste
    • 1 Shallot
    • 2 Tbsps Mascarpone Cheese
    • 0.7 oz Grana Padano Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. Grate the Grana Padano on the small side of a box grater.

    Cook the vegetables & make the sauce
    2 Cook the vegetables & make the sauce

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently,  2 to 3 minutes, or until the liquid is slightly reduced in volume. 

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain  thoroughly.  

    Finish the pasta & serve your dish
    4 Finish the pasta & serve your dish

    To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the  remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. Grate the Grana Padano on the small side of a box grater.

    2 Cook the vegetables & make the sauce

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently,  2 to 3 minutes, or until the liquid is slightly reduced in volume. 

    Cook the vegetables & make the sauce
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain  thoroughly.  

    4 Finish the pasta & serve your dish

    To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the  remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy!

    Finish the pasta & serve your dish
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