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- Pasta types
This is a budget friendly and tasty meal, I make this a lot, I usually sprinkle Parmesan or Cheddar on the top too, which makes it extra tasty :)
Stirlingshire, Scotland, UK
13 people made this
- 200g tagliatelle
- smoked pork sausage, sliced
- 4 tablespoons green or red pesto (I prefer red)
- 150ml single cream
- salt and pepper to taste
- grated cheese to serve
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Cook the pasta in boiling water according to packet instructions. Drain and return to the pan.
- Stir in the remaining ingredients, seasoning to taste.
- Serve with grated cheese.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
A yummy dinner, the kids loved it.-16 Nov 2014
The flavours in this were really strange.-27 Aug 2015
So, am I right in thinking you baked the sausages first?-05 Dec 2014
Red pesto tagliatelle recipeJessica Dady August 20, 2019 10:00 am
Traditional green pesto is a versatile staple to any cook’s fridge. Red pesto is a great alternative it’s sweeter and makes a great accompaniment for any pasta. This tagliatelle recipe can be whipped up and on the table in a super speedy 20mins and is sure to be a favourite with kids and adults alike. A clever tip is to freeze any leftover pesto in ice-cube trays great for adding extra flavour to sauces, stews and even as a bruschetta topping
A little Sardinian lorighittas history
The first written reference to Sardinian lorighittas dates back to the sixteenth century. This was a report on regional economic activity drawn up for the King of Spain. At the time, Spain controlled much of Southern Italy, including Sardinia, Naples and Sicily. The document mentioned a particular braided and ring-shaped Sardinian pasta, obviously lorighittas.
The tradition of making lorighittas has long been linked to All Saints Day, on November 1st. In the days prior to November 1 st , it was customary for the village women to gather in their kitchens and spend time together, kneading semolina flour and water and braiding the dough.
Sardinian lorighittas are made by wrapping two thin threads of pasta dough around two or three fingers and then intertwining them to form a ring, ‘sa loriga’ in Sardinian. The women then placed the ready pasta rings on traditional flat wicker baskets in an ornamental order reminiscent of lace doilies and left it to dry.
- Use good quality sausages &ndash I like peppery Cumberland sausages best for this recipe, but Italian fennel sausages or herby Lincolnshire sausages also work well.
- Use room-temperature eggs &ndash cold eggs can make for lumpy sauce
- Pasta water &ndash the starchy water helps to make the sauce smooth and silky as well as thickening it (without the need for cream). It also helps the sauce to stick to the pasta. Use as much as you need to get your desired consistency.
- Add the pasta straight into the sauce &ndash I use tongs for spaghetti or a spider* for smaller pasta shapes and transfer the pasta directly from the cooking water into the sauce. This means the pasta is still perfectly hot when added to the sauce, and also transfers what I find to be the usual perfect amount of pasta water to the sauce!
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Don't forget to sprinkle some salt and pepper on top.
The first two times my dad and I made this dish, we thought the sauce was a little on the dry side. Tagliatelle and pappardelle noodles are such perfect vehicles for thick sauces, they almost seem a little naked without one.
Since we already loved the taste of the pasta, we didn't want to drastically change the recipe. The extra can of crushed tomatoes gives the bolognese sauce a bit more oomph in both taste and texture, but still stays true to Ramsay's flavor profile.
The pork fillet (tenderloin).
Pork is probably the most popular meat in Italy. There are some delicious Italian pork recipes. Plus, every region has its famous hams, sausages, salami and other cured pork products (salumi). Salumi or cold cuts were traditionally made when pigs were butchered in the late autumn. These were then stored to guarantee a supply of meat during the cold winter months.
This tagliatelle alla Castellana has two types of pork in it, pork fillet and pancetta. Some recipes I found for this dish included pork loin, instead of fillet and speck, instead of pancetta. So, you could use any combination. In other words, fillet and speck or loin and pancetta. However, pork fillet (also called tenderloin) needs much less cooking than pork loin. Plus it’s a lot more tender. I definitely prefer it for this recipe.
- cherry tomatoes!
- passata (tomato sauce in the US)
- tagliatelle (or substitute another kind of pasta &ndash why not?)
That&rsquos just 8 main ingredients!
Cook the tagliatelle in salted boiling water. Cook until al dente, according to package instructions.
Crush the garlic cloves to release the flavor. In a skillet, melt the butter over medium heat. Add the olive oil, 1/4 tsp ground black pepper, and the crushed garlic. Cook for about 30 seconds. Add about 1 tablespoon of freshly grated black truffle (about half of the truffle) and cook for another 30 seconds. Pour the stock (or water) into the skillet and stir well to combine. Remove the garlic cloves
Drain your tagliatelle (reserve about 50 ml of the cooking water). Add the tagliatelle to the sauce and toss to combine. Remove from the heat and grate the parmesan over the pasta. If necessary add the reserved pasta water to get a nice silky sauce. Grate the remaining fresh truffle over the pasta, then serve.
Tagliatelle al pesto
1. Add the pasta to a large pan of rapidly boiling water and cook until just tender drain thoroughly in a colander and return to the pan.
2. About 5 minutes before the pasta is cooked, add the pine nuts to a heavy-based pan and stir over low heat for 2–3 minutes, or until golden. Set aside to cool.
3. Place the pine nuts, basil leaves, garlic and salt in a food processor and process for 10 seconds. Scrape down the sides of the bowl to ensure that all the ingredients are incorporated into the sauce.
4. Add the grated Parmesan and Pecorino (if using) cheeses to the mixture in the food processor and process for an additional 10 seconds. With the motor running, gradually add the olive oil in a smooth stream until a paste is formed. Season with the freshly ground black pepper. Add the pesto sauce to the warm pasta in the pan and toss until the pasta is coated in the sauce. Garnish with fresh herb sprigs, if desired, and serve at once.
Why we love this creamy tagliatelle…
It’s an easy dinner recipe that just screams autumn flavour and comfort food which makes it perfect for a weeknight now the nights are drawing in.
You could easily make this recipe vegetarian by leaving out the sausage all together or swapping it for your favourite brand of veggie sausages.
This is also a great base recipe for adding your own twist to by throwing in your favourite veggies with the sauce, switching the squash for sweet potato or using chicken or another protein instead of the sausage.
Butternut Squash Tagliatelle Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Butternut Squash: You could also use kabocha or another variety of winter squash. Just go with whatever you have/your favourite.
Tagliatelle: I think the long flat strands of tagliatelle work the best in this pasta dish but you could totally switch for any other variety you like.
Sausages: I like to buy my favourite sausages from the supermarket and then cut them out of their skins and fry the meat because they already have plenty of flavour to add to the dish. If you prefer you could use pork mince or shop bought sausage meat but you may need to add some extra herbs and seasoning to get the same amount of flavour.
Spices: I like to add a touch of cayenne pepper for some heat and some smoked paprika for a hint of smokiness. If you’re not a fan of spice then leave out the cayenne.
Butter: This is browned with a sprig of thyme in there to add bags of extra flavour to the final dish.
Sour Cream: This gives the creaminess to the sauce. Depending on how big the squash is that you used you may need to add a little more to give it that creamy texture.
How to make squash and sausage pasta
Roast the squash: Toss the squash with the olive oil and salt and pepper and roast until super soft. Blend until smooth.
Fry the sausage: Cook the pasta according to packet instructions making sure to reserve some of the pasta water. Remove the sausage meat from the skins and fry with the spices then set aside.
Make the sauce: In the same pan melt the butter with the thyme and cook for a few minutes until the butter begins to brown. Add the squash and sour cream with the pasta water and toss with the pasta. Add the sausage back and serve.
Tagliatelle with sausage, leeks and rosemary
3 tbsp olive oil
150g chestnut mushrooms, sliced
1 leek, washed, trimmed and sliced
Salt and black pepper
300g good-quality pork sausages, squeezed from their skins and roughly chopped
2 tbsp fresh rosemary leaves, chopped
100ml white wine
- Heat one tablespoon of the oil in a large pan over a medium-high heat. Cook the mushrooms for 4-5 minutes until browned. Set aside in a bowl.
- Heat another tablespoon of oil in the same pan and cook the leek for 3-4 minutes until softened. Season with salt and black pepper and add to the bowl with the mushrooms.
- Heat another tablespoon of oil in the same pan and add the sausage meat. Add the rosemary and some salt and pepper and cook for 5-6 minutes until browned.
- Bring a large pan of salted water to a boil and cook the tagliatelle according to the package instructions. Drain well.
- Add the wine to the pan with the sausages and cook for one minute. Stir in the cream, mushrooms and leeks.
- Add the cooked pasta to the pan. Stir to combine and heat through for 30 seconds, then divide between bowls and sprinkle with grated Parmesan to serve.
Per serving: 650kcals, 35.1g fat (9.2g saturated), 53.1g carbs (2.1g sugars), 26g protein, 3.2g fibre, 0.616g sodium