John Myers
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Tagliatelle with Creamy Salsiccia Tomato Sauce
The perfect tagliatelle with creamy salsiccia tomato sauce recipe with a picture and simple step-by-step instructions.
Sauce:
- 1 medium sized Onion
- 2 bigger Garlic cloves
- 1 size Red peppers
- 1,5 tbsp Olive oil Sear
- 100 g Salsiccia picante (spicy and spicy)
- 400 g Tomatoes a.d. Can, chopped
- 125 ml Dry red wine
- 2 tbsp Tomato paste
- 2 tbsp Dried oregano (or 3 stalks fresh)
- Salt pepper
- 1 tbsp Sugar
- 150 g Mascarpone
- 150 g Parmesan grated f.d. Decoration
- 150 g Fresh basil, roughly chopped for decoration
Pasta:
- 250 g Freshly made pasta dough
- Or
- 300 g Pasta finished product approx.
- Detailed explanation at the end of the recipe
Preface:
- For a quick meal after work, it is of course not necessary to make the pasta yourself. For all those who would like to make the tagliatelle (or another type of pasta) themselves, here is the link: Tagliatelle However, the amount of ingredients here results in a raw pasta dough of approx. 420 g. For the recipe set here, however, only 250 g of raw dough is required for the tagliatelle. So either freeze the remaining dough, or make pasta from it, boil it and freeze it cooked … or conjure up another dish soon.
- For those interested, photos of the pasta production are also attached.
Salsiccia tomato sauce:
- Peel the onion and garlic. Cut the onion into small cubes. Finely chop the garlic. Wash the peppers, cut in half lengthways, remove the seeds, first cut into strips and then into small cubes. Remove the salsiccia from the skin and chop it up a little. Roughly slice the Parmesan – amount as required. Roughly chop a few basil leaves.
- Fry the onion, garlic and peppers in the oil until translucent. Add the salsiccia and fry well. Deglaze everything with the canned tomatoes and the red wine, stir in the tomato paste and oregano, season with pepper, salt and sugar and simmer for about 2 minutes. Finally, stir in the mascarpone and bring it to the boil again. Cook the pasta variety (tagliatelle not mandatory) until al dente, drain, drain a little and immediately add to the sauce and mix well.
- Serve in a deep plate and garnish with grated Parmesan and basil. Then ………… just let it taste … ;-))
- The stated preparation time only refers to the preparation of the sauce. If you make the pasta yourself, you have to add 20 minutes to prepare and 30 minutes to rest. The level of difficulty would then also increase to “medium”.
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