How do i make tagliatelle?

Assuming you have some standard cupboard items (oil, salt, pepper, tinned tomatoes, onions), you could chop an onion finely (garlic also ok - in fact even better with mushrooms and chicken!), sautee` in some oil together with the chopped bacon (if no oil you can use some butter or at a push even some margarine, but not the low fat type), add chopped chicken and le ti brown and cook well. Add chopped mushrooms and sautee until all mostly cooked. Add tinned chopped tomatoes and let it simmer for 20-30 minutes depending if you want the sauce thick (30 mins) or thinner (less time). Salt and pepper to taste.

Cook tagliatelle in plenty of boiling water (salted if you use salt) until cooked 'al dente'. To avoid the pasta sticking you can add a tbsp oil, or a lump of butter/marg in the boiling water.

Drain, stir sauce IMMEDIATELY and dress with grated parmesan or any other hard cheese you might have to hand.

Buon appetito

Caterina

shoppergal wrote:

I have all the basic ingredients, i.e chicken, bacon, mushrooms & pasta. I just need to know how to pull it all together. I have some campbells mushroom sauce.(not very OS i know but as I said, baby steps!!!) Would that be ok for the sauce?

Any help would be really appreciated

Campbells soup does work as a pasta sauce, basically cook the pasta according to packet or Caterina's fab instrustions (She would know best what with being Italian!). Fry off onion, garlic if required, then add chicken & bacon, add sliced mushrooms last thing as they will cook quickly in the hot pan. In between adding the meat & the mushrooms, start warming the soup. You are aiming for everything to be at it's peak at the same time but if in doubt err on the side of caution & drain the pasta & pop back into saucepan with lid on to keep hot & turn off the heat under the chicken/mushrooms etc as this will stay hot in the pan. Once soup is starting to bubbletake off heat & stir in the meat mixture. Pour over pasta, top with grated cheese if required & serve, or pop under a hot grill for a minute to allow cheese to melt if required (in which case serve in bowls not plates!)

HTH;)


PS : Hi Caterina, nice to see you back:hello: Latest photos of Spud are in the OS Magic thread.

this is perhaps not quite what you had in mind, but is worth a try if you're fond of tagliatelle. the colours look wonderful if you use the green kind & it's very quick & easy to make

Tuna & Pepper Sauce

1 Tablespoon oil, cold-pressed olive is nicest but not essential
1 medium onion, peeled & sliced
2-3 peppers (any colours, but green & yellow make it look really nice) sliced
1 clove garlic, peeled & finely chopped
14 oz tin tomatoes, crushed
7 oz tin tuna in brine
1 teaspoon dried basil
salt & pepper

using a wide pan/pot, sautee onion & peppers in oil for 5 minutes
add garlic, fry for 1 minute
add tomatoes & their liquid
simmer uncovered for 10 minutes
add tuna & brine, basil, salt & pepper & simmer for 5 minutes
serve with pasta, or rice or olive oil bread

nice with some parmesan sprinkled over it

Yes you do cook it the same way
How about a carbonara sauce.....bacon,garlic,and cream.
I had that last night.yummy