This pappardelle recipe resembles the flavours of saltimbocca. So easy to make and such a beautiful combination, with the salty prosciutto and the sage leaves. Mixed with cheese, Marsala wine and nut brown butter, results into an amazing dish.
For this, I used freshly made pappardelle pasta, but you can also buy dry ones, just start cooking them earlier so they are ready by the time your sauce is also ready. If you have time, see my “how to make pasta” recipe and make them from scratch.
If you can’t find fresh sage, then use a teaspoon of dry ones. Enjoy my Pappardelle with sage and prosciutto recipe!