This is probably the widest pasta that isn’t reserved for lasagna or making ravioli. Pappardelle is usually served with rabbit stew or tossed with chopped, leftover braised meats and their braising liquid. Toss freshly cooked, hot pasta with the reheated liquid just before serving.
Add to: Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes, Braised Oxtail with Cipolline Onions, Braised Beef Cheeks.
Note: You might also think about substituting pappardelle for egg noodles. For example, dishes such as Chicken in Red Wine Sauce and Rabbit Stew with Marjoram and Vermouth pair exceedingly well with pappardelle, which soaks up the sauce the same way egg noodles do.