Sausage meat Tagliatelle. When the sausage meat is lightly coloured, add the halved tomatoes and a little seasoning to the pan and continue to cook over a medium heat. Gordon's take on a real classic, mixing sausage meat with cherry tomatoes to make a genuine rustic treat. Perfect when you're on the go but still want fresh.
Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. Tuck into a comforting bowl of tagliatelle for an easy midweek family meal. This long, ribbon-style pasta suits thick sauces such as pork ragu. You can cook Sausage meat Tagliatelle using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Sausage meat Tagliatelle
- It’s of tagliatelle.
- You need of onion, chopped.
- It’s of olive oil, extra virgin.
- You need of dry white wine.
- It’s of fresh sausage meat.
- You need of passata.
- It’s of garlic.
- You need of ground black pepper.
- Prepare of rosemary.
The Best Tagliatelle Sauce Recipes on Yummly Tagliatelle Bolognese, Chicken And Broccoli Tagliatelle, Tagliatelle-vadouvan Chicken Wok. Would you like any meat in the recipe? Tagliatelle with mushrooms and sausage (Tagliatelle con funghi e salsiccia ) are a recipe typical of the widespread mountain areas throughout the Apennines of central Italy.
Sausage meat Tagliatelle step by step
- Put chopped onions in a pan together with garlic and olive oil, cook until slightly brown.
- Scramble sausage meat in the same pan on medium heat for 3 minutes.
- Simmer with white wine until evaporated.
- Add rosemary and black pepper.
- Add passata and season to your taste, cook for 10 minutes on low heat.
- Put tagliatelle in salted boiling water and cook for 3 minutes.
- Drain tagliatelle and add them to the sauce pan, cook for 1 minute.
- Serve sprinkling some grated parmesan over it.
A very simple recipe that reflects the tastes of the mountain and autumn. Tagliatelle with ragù is the dish that put Osteria Francescana on the map. This is a classic sausage from the area. It's just pure pork meat and with a little bit of pepper, and a little bit of salt. Sausage always makes a great quick-supper standby.