Grape and Sopressata Pasta Recipe | Fresh Tastes Blog | PBS Food

Make Grape and Sopressata Pasta for Dinner

Grape and Sopressata Pasta recipe

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I’m sure you got the message that fall has arrived. It is in full effect. Well, in stores and online but certainly not weather-wise in Los Angeles. The city thinks it’s still summer and is trying its hardest to push it in my face. I keep resisting by baking the hot days away, making it even hotter, which has resulted in near overheating—it’s been fun!


This pasta is a good way to enjoy the vines and vines of grapes that are at all the markets right now. Think of this pasta as the earliest glimpse of fall. Its the intro the a season that will be full of baking and baking and more baking.



The grapes are roasted with minced fresh rosemary, salt and pepper. The pasta is creamy and tart and the spicy sopresseta adds a nice saltiness that compliments the sweet grapes.


Grape and Sopressata Pasta



  • 1 small vine of purple grapes of choice
  • Olive oil
  • Salt
  • Pepper
  • 1 teaspoon minced fresh rosemary leaves (from 1/2 sprig of rosemary)
  • 8 ounces dried pappardelle
  • 1 shallot, peeled and minced
  • 2 garlic cloves, peeled and minced
  • Pinch of red pepper flakes
  • 1/4 cup creme fraiche
  • 3 ounces sopressata (salami), diced
  • Parmesan-Reggiano, for topping
  • Fresh basil leaves, minced, for garnish


  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment and add the grapes. Drizzle the grapes with about a teaspoon of olive oil and sprinkle with salt, pepper and the minced rosemary. Transfer to the oven to roast for about 15 minutes, until mostly softened. Set aside to cool until you’re able to handle. At that time, pull the grapes off the vine, one by one.
  2. In a small sauté pan, set over very low heat, add about two teaspoons of olive oil. Add the shallots, garlic, pinch of salt and red pepper flakes. Cook until very softened, about 7 to 10 minutes. Mix in the creme fraiche and set aside.
  3. Meanwhile, bring a pot of salted water to a boil. Add the pappardelle and cook per the instructions on the package (mine said 3 minutes and was very accurate). Drain the pasta and immediately return to the pot. Drizzle in a teaspoon of olive oil and toss the pasta. Mix in the creme fraiche/shallot mixture and toss until the pasta is thoroughly coated. Add the reserved grapes and diced sopressata; gently toss. Divide amongst bowls and garnish with Parmesan and fresh basil leaves.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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