WEEKDAYS 1e|12c|p

Michael Symon's Pappardelle Pierogi

Michael Symon
Servings: 6
1 to 30 min

Pasta and Potato Dumplings

  • Ingredients
  • step-by-step directions
Michael Symon's Pappardelle Pierogi
  • 1 1/2 pounds fresh Pappardelle
  • 1 1/2 cups Fingerling Potatoes (cut into 1/4-inch thick rounds)
  • 1 large Onion (sliced thinly)
  • 3/4 cup Sour Cream
  • 1/2 cup Parsley (chopped)
  • Olive Oil
  • Salt and Pepper
  • Place a large pot of water over high heat and bring up to a boil. Season generously with salt, so it tastes like the ocean.
  • Place a large saute pan over medium-high heat and add 3 to 4 tablespoons of olive oil. Add the onion and season with salt and pepper. Cook until they begin to caramelize, about 4 minutes. 
  • Add the potatoes to the boiling water. Cook 1 minute and then add the fresh pasta. Cook for 3 to 4 minutes, or until the pasta is just cooked. Drain the potatoes and pasta, reserving about 1 cup of the cooking water.
  • Add the potatoes and pasta to the saute pan of onions and toss to combine. Add about 1/2 cup of pasta water to the pan. 
  • Remove the saute pan from the heat and add the sour cream. Toss to combine, continually tossing until creamy. Add the parsley, toss again to combine, and plate.
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