Pappardelle al Cinghiale

Name: Pappardelle al Cinghiale
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g pappardelle; 600 g wild boar; 1 onion; 200 ml red wine; 400 g tomatoes; 1 sprig rosemary; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pappardelle al Cinghiale is a staple of Tuscan hunts, where the robust flavors of the forest meet the warmth of the kitchen. Traditionally prepared in the cooler months, this dish embodies the bounty of the wild, with wild boar at its heart, often shared among hunters after a successful day in the woods.

Expect a rich and hearty experience as you taste the earthy wild boar, tenderized by red wine, and the subtle sweetness of tomatoes. The rosemary infuses a fragrant depth, while the olive oil adds a silky finish. This is a dish that speaks of the land and the season, best enjoyed with a full-bodied red wine.

Ingredients

400 gpappardelle
600 gwild boar
1onion
200 mlred wine
400 gtomatoes
1 sprigrosemary
3 tbspolive oil
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the pappardelle as it cooks, enhancing the overall flavor of the dish.
In a wide pan, heat 3 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add 600 g of wild boar, cut into bite-sized pieces. Sear the meat until it is browned on all sides, which will take on a deep, rich color and develop a crust.
Lower the heat to medium and add 1 finely chopped onion to the pan. Sauté until the onion becomes translucent and soft, releasing its sweetness and melding with the boar.
Pour in 200 ml of red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half, concentrating its flavor and infusing the meat with its richness.
Add 400 g of chopped tomatoes and a sprig of rosemary to the pan. Stir to combine, then let the mixture simmer gently. The sauce should thicken and the tomatoes should break down, creating a cohesive ragù. Taste and adjust with fine sea salt as needed.
Once the sauce is nearly ready, add 400 g of pappardelle to the boiling water. Cook until the pasta is al dente, just shy of fully cooked, with a slight bite in the center. Reserve a cup of the starchy pasta water before draining.
Transfer the drained pappardelle to the pan with the sauce. Toss the pasta with the ragù, adding reserved pasta water a little at a time to loosen the sauce until it coats the pasta evenly. Serve the Pappardelle al Cinghiale hot, ensuring each plate has a generous portion of sauce.