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Dan Dan Pappardelle Recipe - Bon Appétit

This recipe is for Dan Dan Pappardelle, an Italian pasta dish with a Sichuan peppercorn sauce. The sauce ingredients include Sichuan peppercorns, sesame paste, black vinegar, sugar, chile crisp, and soy sauce. Ground pork is cooked with five-spice powder and soy sauce then mixed with garlic and the sauce ingredients. Pappardelle pasta is cooked until almost done then added to the skillet to finish cooking and absorb the flavors of the sauce. The finished pasta is topped with peanuts and scallions.

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301 views3 pages

Dan Dan Pappardelle Recipe - Bon Appétit

This recipe is for Dan Dan Pappardelle, an Italian pasta dish with a Sichuan peppercorn sauce. The sauce ingredients include Sichuan peppercorns, sesame paste, black vinegar, sugar, chile crisp, and soy sauce. Ground pork is cooked with five-spice powder and soy sauce then mixed with garlic and the sauce ingredients. Pappardelle pasta is cooked until almost done then added to the skillet to finish cooking and absorb the flavors of the sauce. The finished pasta is topped with peanuts and scallions.

Uploaded by

Del
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Dan Dan Pappardelle

April 14, 2021

Ingredients

4 servings

1 tsp. Sichuan peppercorns

2 Tbsp. Chinese sesame paste or tahini

1 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar

2 tsp. sugar

3 Tbsp. homemade or store-bought chile crisp (such as Fly By Jing or Lao Gan Ma), divided

2 Tbsp. plus 1 tsp. soy sauce


1 Tbsp. vegetable oil

10 oz. ground pork

½ tsp. five-spice powder

4 garlic cloves, finely chopped

1 lb. pappardelle

Kosher salt

Crushed unsalted, dry-roasted peanuts and sliced scallions (for serving)

SPECIAL EQUIPMENT

A spice mill or a mortar and pestle

Preparation

Step 1
Toast Sichuan peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant,
about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.

Step 2
Stir ground Sichuan peppercorns, sesame paste, vinegar, sugar, 2 Tbsp. chile crisp, and 2 Tbsp. soy sauce in a small bowl
to combine; set aside.

Step 3
Meanwhile, heat oil in a large skillet over medium-high. Add pork, five-spice powder, and remaining 1 tsp. soy sauce to
pan, breaking meat up into pieces with a wooden spoon. Cook, undisturbed, until it begins to brown, about 3 minutes.
Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and
cook, stirring, until fragrant, about 1 minute. Remove from heat and add Sichuan peppercorn mixture; set aside.

Step 4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Using tongs,
transfer pasta to skillet with sauce and pour in ½ cup pasta cooking liquid. Bring to a simmer and cook, tossing gently,
until sauce is creamy and clings to pasta, about 1 minute. Drizzle in remaining 1 Tbsp. chile crisp.

Step 5
Divide pasta among plates and top with peanuts and scallions.

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