Thick cut pappardelle noodles are tossed in a creamy tomato ranch sauce made with Sabra’s Farmer’s ranch Greek yogurt dip for a healthier version of a decadent dish.
This dish epitomizes everything I want out of a pasta dish in the colder months. I have a love/hate relationship with ordering pasta at a restaurant. Thing is, for the most part, if we’re out to eat, it’s at a pretty nice place. I don’t want to waste my money on chains and mediocre restaurants (god, that sounds uber obnoxious doesn’t it?) and nice places tend to have super appealing pasta courses that, come October-March, sound like the most perfect thing ever. However, paying like $20-$30 for a serving of pasta when I can buy a pound of it in the store for $2, drives me nuts.
Therein lies the love/hate.
The second I see pappardelle though, my decision is made, it’s the one pasta I can’t pass up.
My obsession with this thick flat noodle of deliciousness started when I was 20, living in Spain and visiting family in Italy with my mom and grandma. We took a trip to see my grandma’s aunt in her tiny apartment in Cicagna, Italy and she made us homemade pappardelle with wild boar sauce.
It was quite possibly the most memorable meal of the entire 4 months I spent living abroad and ever since, pappardelle has had my heart.
Be sure to try this creamy lemon lobster pappardelle if you love this pasta too. It makes a great “special occasion” meal!
Seeing a huge imported bag of it at the store the other day, I didn’t even think twice and in my cart it went.
Pappardelle has no place being served as anything but comforting. Don’t try to primavera this pasta up or dress it lightly, it wants creaminess, heartiness and soul warming accompaniments.
Only issue is, that usually comes at a caloric price.
With a constant supply of Sabra’s Greek Yogurt Dips in my refrigerator, I got the idea to use one as the base for the sauce in this pasta. Creaminess without being a calorie bomb!
Their newer flavor, Farmer’s Ranch, is one of my favorites because it’s filled with real vegetables (and an ingredient list you can feel good about) yet still has that comforting ranch flavor we all love. Blended with some peeled San Marzano tomatoes, I made a creamy pink ranch sauce that coats every inch of the pappardelle.
The majority of the time in this recipe is spent making the caramelized onions, but I refuse to let you skip them. The saying good things come to those who wait couldn’t be truer than when it comes to caramelized onions. They’ll test your patience and make you smell like you might’ve forgotten your deodorant that morning, but they’re worth every single minute.
Same thing applies in this pumpkin goat cheese dip with caramelized onions – don’t skip them!
The sweetness they bring to each bite perfectly complements the creamy tomato ranch flavor of the pasta and something you’ll definitely regret skipping out on.
Creamy Tomato Ranch Pappardelle with Caramelized Onions
- 1 pound pappardelle
- 4 medium yellow onions sliced
- 1/3 cup extra virgin olive oil
- 10 ounce container Sabra Farmer's Ranch Greek Yogurt Dip
- 7 ounces canned peeled tomatoes
- parsley for garnish
- Place olive oil in a large skillet over medium-high heat. Add onions, reduce heat to medium and cook until caramelized, about 45 minutes, stirring frequently.
- Place Greek yogurt dip and tomatoes in a food processor and process until fully incorporated. Set aside.
- During the last 10 minutes of the onions cooking, bring a large pot of salted water to a boil. Add pappardelle and cook until al dente according to package directions (about 8-9 minutes).
- Drain the pasta then place back into the pot. Immediately add the Greek yogurt dip and tomato sauce mixture to the pot and toss until all the pasta is coated in the sauce.
- Transfer to a serving dish, top with the caramelized onions and garnish with parsley.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*Thanks to Sabra for sponsoring this post. All content and opinions are my own.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.