Cozy Fall Comfort: Pappardelle with Autumn Cream Sauce, Burrata, and Fresh Sourdough

Fall brings that unmistakable urge for comfort food, and few dishes fit the season better than a creamy, dreamy pappardelle pasta with a hint of spice, a dollop of silky burrata, and a drizzle of California’s finest olive oil. This is one of those meals that I make over and over again throughout autumn—it’s simple, yet it has a way of wrapping you in warmth and flavor with each bite. And when paired with a crusty slice of sourdough bread, it’s practically a requirement to savor every last drop of the creamy sauce.

Here’s how to make this indulgent seasonal favorite, with a step-by-step recipe to get that perfect bowl of autumn pappardelle on the table, along with a rustic sourdough bread that practically begs to be dipped in the sauce.

Pappardelle with Autumn Cream Sauce, Burrata, and Cal Coast Naturals Olive Oil

Ingredients

• 12 oz pappardelle pasta
• 2 tbsp Cal Coast Naturals extra-virgin olive oil (or any high-quality olive oil)
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup canned pumpkin puree (for a hint of autumn sweetness)
• ¼ tsp red pepper flakes (or more, to taste)
• Salt and freshly ground black pepper, to taste
• 1 ball fresh burrata cheese
• Fresh basil or parsley, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil, and cook the pappardelle until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
2. Prepare the Sauce: In a large skillet over medium heat, warm the Cal Coast Naturals olive oil. Add the shallot and garlic, and sauté for about 2-3 minutes until softened and fragrant.
3. Add the Cream and Pumpkin: Pour in the heavy cream and pumpkin puree, stirring to combine. Let it simmer gently for 5 minutes until the sauce begins to thicken.
4. Season the Sauce: Add Parmesan cheese, red pepper flakes, salt, and black pepper to taste. Stir until the cheese melts into the sauce, and adjust the consistency with a bit of reserved pasta water if needed.
5. Combine Pasta and Sauce: Add the cooked pappardelle to the skillet, tossing to coat the pasta in the creamy sauce.
6. Finish with Burrata and Olive Oil: Divide the pasta among plates and place a piece of burrata on each. Drizzle a bit more Cal Coast Naturals olive oil over the top and garnish with fresh basil or parsley.
7. Serve and Enjoy: Sprinkle with extra red pepper flakes if desired. Serve immediately with a slice of warm sourdough bread for dipping.

Rustic Sourdough Bread to Serve with Your Pasta

This sourdough bread recipe is straightforward, yielding a beautifully crusty loaf perfect for soaking up that decadent autumn cream sauce.

Ingredients

• 3 ½ cups bread flour
• 1 ¼ cups water (room temperature)
• 1 cup active sourdough starter
• 1 ½ tsp salt

Instructions

1. Mix the Dough: In a large mixing bowl, combine the bread flour, water, sourdough starter, and salt. Stir until a rough dough forms, then let it rest for about 30 minutes.
2. Knead and Shape: Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 3-4 hours until doubled in size.
3. Shape the Loaf: Gently shape the dough into a round loaf. Place it seam-side down in a proofing basket or on a baking sheet lined with parchment paper.
4. Final Proof: Let the dough rise again for about 1-2 hours until it puffs up slightly.
5. Bake: Preheat your oven to 450°F. If using a Dutch oven, place it in the oven to heat up. Carefully transfer the dough to the Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
6. Cool and Serve: Let the bread cool slightly before slicing. Serve warm alongside the pappardelle, and make sure to dip it in the remaining sauce for an unforgettable meal.

With this pairing of pappardelle and rustic sourdough, you’ll have a comforting fall dinner that’s as simple as it is luxurious. The cream sauce clings perfectly to the pasta’s ribbons, and the burrata melts into the warmth of the dish, adding a luscious finish. And with each slice of sourdough dunked in the leftover sauce, you’re in for a full autumn-inspired experience, one bite at a time.