Recipe courtesy of Mario Batali
Save Recipe Print
4 servings



Pick through crayfish tails and remove any extra shell bits.

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat oil until smoking. Add garlic and jalapenos and cook until garlic is light golden brown, about 2 minutes. Meanwhile, remove stems from tomatoes and chop into 3/4-inch cubes. Add tomatoes to pan with garlic and chilis and cook until soft and beginning to get saucy. Lower heat to simmer and allow to cook while pasta cooks. Drop papparadelle into boiling water and cook until tender, about 2 minutes. Drain pasta in colander and toss crayfish tails into tomato pan. Pour pappardelle over and toss to coat well while over simmering heat. Add lemon basil and lemon zest, season with salt and pepper and serve immediately.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Homemade Pappardelle

Recipe courtesy of Debi Mazar|Gabriele Corcos

Homemade Pappardelle

Recipe courtesy of Michael Chiarello

Pappardelle in Saffron Cream

Recipe courtesy of Food Network Kitchen

Pappardelle With Snap Peas

Recipe courtesy of Food Network Kitchen

Cheesy Mushroom Pappardelle

Recipe courtesy of Food Network Kitchen

Game Ragu with Pappardelle

Recipe courtesy of Jamie Oliver

Pork and Pappardelle Pasta

Recipe courtesy of Aaron McCargo Jr.

Pappardelle al Cinghiale

Recipe courtesy of Il Pozzo

Chef Anne's Pappardelle

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories