Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Warm, toasty, soft, and rich, this pasta dish is perfect for a chilly winter evening. Or any evening, really. It’s quick and easy enough to prepare on a weeknight, yet special enough to serve at a dinner party. It’s especially delicious with <a href="/activities/fresh-pasta">our Fresh Pasta</a>, but you can use dried pappardelle if you prefer. TIP: As with all pasta dishes, and especially creamy ones, you can adjust the consistency of the sauce by drizzling in a little pasta water as needed.

Hazelnut Ragout Pappardelle