This is the follow-up to my pasta-making experience. All I have to say is oy!
I figured I’d use my fresh pasta in a recipe designed specifically for fresh pasta. Of course my buddy/food crush Mario Batali divides his pasta recipes between dried and fresh. Easy enough. After skimming through I decided on Tagliatelle with Sausage, Basil, and Sun-Dried Tomatoes. I liked the idea because it seemed really simple and used things that I mostly had on hand. In the end it was maybe too simple.
I followed the recipe to a “T” and dare I say, I didn’t love it? There was enough flavour! It was bland and dry and overall not scrumptious! I was disappointed. The worst part was that I used ALL of my fresh pasta for this recipe. ALL of it. Go figure. I wish I could say there were some redeeming parts of the recipe but there really weren’t. Of course I made a lot of pasta and had to take it to work for lunch over a few days. I didn’t love it.
Rating: ** (out of 5)
Check out what others had to say…
Eat. Drink. Think.
Tagliatelle with Sausage, Basil, and Sun-Dried Tomatoes
ingredients:
1/4 cup extra virgin olive oil
6 cloves garlic, thinly sliced
8 ounces sweet Italian sausage, casings removed and crumbled
6 sun-dried tomatoes, thinly sliced
5 tablespoons tomato paste
1/4 cup dry white wine
1 to 1-1/4 pounds fresh tagliatelle
12 fresh basil leaves
Grated Parmigiano-Reggiano for serving with pasta.
method:
1.Bring large pot of water to boil, add 2 tablespoons salt
2.Meanwhile, in a large 10″ or 12″ sauté pan, heat the olive oil over medium heat until hot. Add the garlic and cook until lightly golden brown, about 2 minutes. Add the sausage and sun-dried tomatoes and cook, stirring, until the sausage is cooked through, 5-7 minutes. Drain the fat from the pan, leaving about 2 tablespoons, then stir in the tomato paste and wine and cook 5 minutes. Remove from heat and set aside.
3.Drop the tagliatelle into the boiling water and cook until tender (with fresh pasta, this usually takes 2-3 minutes). Drain the pasta and add to the pan with the sun-dried tomatoes. Return to the heat, toss in the basil, stir gently for about 30 seconds. Serve immediately with grated Parmagiano.
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I’ll try this on the weekend but thanks to your review I’ll cook it to taste instead!
Love the blog
xxo,
Natalie