Pappardelle with Squab

Pappardelle al Sugo di Piccione

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 45

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

When my mother made pan-roasted squab it was a special treat I would always look forward to. I’ve taken her recipe and adapted it to make this rich, flavorful sauce for homemade pasta.


  • 2 squab, about 1 pound each
  • 2 thin slices of pancetta
  • 4 whole fresh sage leaves plus


  1. Remove all the organs from the birds’ cavities and save the livers. Wash the squab under cold running water and pat them dry. Put a slice of pancetta, 2 whole sage leaves and the liver inside each bird.
  2. Heat 1 tablespoon of the butter and the vegetable oil in a braising pan over medium high heat. When the butter foam begins to subside put the squab and the chop