Creamy Tomato Ranch Pappardelle with Caramelized Onions

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.

Creamy tomato ranch pappardelle with caramelized onions

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!

Creamy tomato ranch pappardelle

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.

Creamy tomato yogurt ranch pappardelle with caramelized onions

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.

Creamy tomato yogurt ranch 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.

Yield: 4-6 servings

Creamy Tomato Ranch Pappardelle with Caramelized Onions

Creamy Tomato Ranch Pappardelle with Caramelized Onions

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.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 1 pound pappardelle
  • 4 medium yellow onions, sliced
  • 1/3 cup extra virgin olive oil
  • 1 10 ounce container Sabra Farmer's Ranch Greek Yogurt Dip
  • 1/2 14 ounce can peeled tomatoes
  • parsley for garnish

Instructions

  1. 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.
  2. Place Greek yogurt dip and tomatoes in a food processor and process until fully incorporated. Set aside.
  3. 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).
  4. 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.
  5. Transfer to a serving dish, top with the caramelized onions and garnish with parsley.

*Thanks to Sabra for sponsoring this post. All content and opinions are my own.

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12 Comments

  1. Rachel Cooks

    Holy smokes, this is the stuff dreams are made of! I’m head-over-heels with anything that involves caramelized onions and this has so many other great things going on too!

    Reply
  2. Steven

    So i just looked up random recipes and I found this site, I was taken by the sweet potato cream cheese ice cream, but this papperdalre pasta takes the cake! I will have to invest in a hefty supply because this is now on my favorite foods list!

    Reply
  3. kita

    I can usually look past pasta. The guilt. Oh good god, the guilt. But good pasta. Like. perfect delicious pasta ( you know, the picture of perfection you have here) that I could never ever possibly pass up. This meal looks absolutely stellar.

    Reply

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