I’ve never been to Italy, and the closest I’ve been to being a farmer was a 6 year stint raising chickens. But if I were a farmer, who lived in Italy, I think would want to see this on my dinner table after a long day of tending livestock and working in the fields. I like to picture this dish served al fresco, on a roughly hewn table under a golden sky, with olive groves shimmering in the distance and the smell of sun warmed grapes wafting through the air, maybe there is an occasional hum of bees, lazily circling the vineyards. But alas, I serve this on my very own dinner table, on cold, snowy days, with incandescent lighting, and the sound of an occasional snowplow scraping a slushy mess off of the pavement on the street outside. Still though, one bite of this pasta transports me to that happy, sunny countryside. And for this reason, I have titled it Farmers Pappardelle or Pappardelle del Contadino. Rustic Pappardelle pasta with sausage, chicken, pepperoncini, mushrooms, spinach and olives with a fresh tomato cream sauce.
The hardest part about putting this dish together is gathering the ingredients, which, actually isn’t very difficult at all. If you can’t find Pappardelle pasta, use some other broad noodle, such as Fettuccine, or even torn Lasagna pasta. I’ve made something similar with bow tie pasta, or rigatoni, which turns this into the perfect weeknight dish.