Pappardelle con Sugo di Involtini
This rustic Italian classic pairs tender, slow-simmered beef involtini with ribbons of silky pappardelle, all bathed in a rich, wine-infused tomato sauce. Each bite combines the savory depth of capocollo, garlic, and parmigiano with the comforting texture of perfectly coated pasta. Slow-cooked to perfection and bursting with homestyle flavor, it is a dish made for sharing, comforting, hearty, and beautifully simple.
Serves: 4 – 6
Prep time: 20 minutes
Cook time: 2 hours
Ingredients:
For the Involtini:
8 thin D’Orsogna Rolled Capocollo beef fillets (about 150g each)
8 slices of capocollo (or another cured pork, sliced thin)
100 g grated Floridia Parmigiano
1 bunch flat-leaf parsley, finely chopped
2 garlic cloves, finely chopped
Extra virgin olive oil, for frying
Salt and pepper, to taste
1 cup red wine
2 cans (400g) crushed tinned tomatoes
1 cup water (or as needed)
2 x bruised garlic
small piece of capsicum
Toothpicks
For the pasta:
400g San Remo NIDI Pappardelle (fresh or dried)
Salt, for the pasta water
Freshly grated parmigiano, to serve
Freshly cracked black pepper, to serve
Method:
Prepare the involtini, lay your beef slices on a board and beat with a meat cleaver to flatten further. Finely chop your parsley and then add in your garlic.
Assemble the involtini’s by topping each one with a slice or two of capocollo, your parsley and garlic mixture, and a generous sprinkle of parmigiano. Season lightly with salt and pepper. Roll each beef slice tightly and secure with a toothpick.
Heat a large, deep skillet or pot over medium-high heat with a generous drizzle of olive oil. Add some garlic bashed with your knife, add the involtini and brown them on all sides until golden, season with salt.
Pour in the red wine and let it reduce slightly, scraping up the browned bits from the bottom of the pan. Add the crushed tomatoes and water, stir well, one piece of capsicum, and season with salt and pepper. Bring to a gentle simmer.
Cook low and slow. Lower the heat, cover the pan, and simmer for about 2 hours, or until the meat is tender and the sauce has developed a rich depth of flavour.
Once the involtini are cooked, bring a large pot of salted water to the boil. Drop in the pappardelle and stir.
While the pasta is cooking, remove the involtini from the sauce, along with the two garlic cloves, take out the toothpicks. Slice the involtini’s into halves and set them aside on a serving plate.
Lift the cooked pappardelle straight from the pot into the pan with the sauce. Toss well to coat, letting the pasta absorb the flavours. Add a handful of grated parmigiano and some freshly cracked black pepper, and toss again.
To serve: Spoon the pasta onto a large platter. You can place the involtini on top for a striking presentation, or arrange them on the side. Finish with more parmigiano and parsley, and bring it to the table while everything’s still warm and fragrant.
