Tagliatelle Pasta Recipes

Tagliatelle pasta with broccoli, Stilton cheese and bruschetta
Tagliatelle pasta with broccoli, Stilton cheese and bruschetta

Tagliatelle is a type of pasta which comes in thick strands or ribbons. This means it is ideal for being served in very similar ways to the much more widely known spaghetti. The tagliatelle recipes featured on this page are not traditional, even though they often incorporate traditional Italian or Mediterranean type ingredients. They hopefully afford new and tasty ways of enjoying tagliatelle or any other similar pasta, either as a tasty meal for one in the quantities quoted or in larger quantities as a shared family feast. The way the tagliatelle is cooked just below is the way it is cooked in relation to all the recipes featured on this page.

How to Cook Tagliatelle Pasta

Dried tagliatelle pasta
Dried tagliatelle pasta

Cook Time

  • Prep time: 5 min
  • Cook time: 10 min
  • Ready in: 15 min
  • Yields: One serving

Ingredients

  • 1 nest (3 or 4 ounces) dried tagliatelle
  • Sea salt
  • Water

Instructions

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Tagliatelle pasta is added to salted boiling waterCooked tagliatelle pasta is drained
Tagliatelle pasta is added to salted boiling water
Tagliatelle pasta is added to salted boiling water
Cooked tagliatelle pasta is drained
Cooked tagliatelle pasta is drained
  1. The amount of water used to boil pasta should always appear excessive. This is because the gluten in the pasta will cause it to stick if you don't use enough water. The water should also be heavily salted.
  2. Bring the water to a rolling boil before adding the tagliatelle. Wait about a minute and stir briefly to help the pasta strands on their way to starting to separate. Simmer for ten minutes until al dente.
  3. Drain the pasta well at the sink and through a colander. It is then ready to be incorporated in your chosen recipe.

The nutritional statistics below relate to plain tagliatelle before anything else is added.

Nutrition Facts
Serving size: 100g
Calories 288
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 55 g18%
Protein 11 g22%
Cholesterol 73 mg24%
Sodium 26 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tagliatelle with Roasted Mediterranean Vegetables and Sardines

Freshly roasted vegetables are stirred through tagliatelle pasta and served with pan fried sardines
Freshly roasted vegetables are stirred through tagliatelle pasta and served with pan fried sardines

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: One serving

Ingredients

  • ½ aubergine/eggplant, chopped to one inch pieces
  • ½ courgette/zucchini, chopped to one inch pieces
  • 1 small red onion, peeled and quartered
  • 2 cloves of garlic, peeled and sliced
  • 1 sprig fresh rosemary, roughly broken
  • Salt and black pepper
  • Extra virgin olive oil
  • 2 sardine side fillets
  • Portion of tagliatelle pasta
  • Freshly sliced basil leaves to garnish

Instructions

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Mediterranean vegetables for roastingPrepared vegetables ready to be roastedSide fillets are removed from sardineSardine fillets are pan fried in olive oilRoasted Mediterranean vegetablesTagliatelle is added to roasted vegetablesTagliatelle and vegetables are platedSardine fillets are laid on tagliatelle and vegetables
Mediterranean vegetables for roasting
Mediterranean vegetables for roasting
Prepared vegetables ready to be roasted
Prepared vegetables ready to be roasted
Side fillets are removed from sardine
Side fillets are removed from sardine
Sardine fillets are pan fried in olive oil
Sardine fillets are pan fried in olive oil
Roasted Mediterranean vegetables
Roasted Mediterranean vegetables
Tagliatelle is added to roasted vegetables
Tagliatelle is added to roasted vegetables
Tagliatelle and vegetables are plated
Tagliatelle and vegetables are plated
Sardine fillets are laid on tagliatelle and vegetables
Sardine fillets are laid on tagliatelle and vegetables
  1. Start your oven preheating to 400F/200C while you prepare and chop your ingredients.
  2. Add the vegetables, garlic and rosemary to a roasting tray. Season well with salt and black pepper and drizzle with extra virgin olive oil. Use your hands to lift and mix everything together. Cook in the oven for twenty minutes.
  3. When the vegetables are five minutes away from being ready and your pasta is boiling away, pour a little oil in to a non-stick frying pan and bring up to a medium heat. Fry the sardine fillets for a minute or so each side until done.
  4. Pour the roasted vegetables in to a large bowl and add the pasta. Cooking tongs are best used to mix the ingredients by lifting and turning.
  5. Plate the pasta and roasted vegetables and lay the sardine fillets on top. Scatter over the shredded basil leaves and serve.

Roast Chicken Tagliatelle with Garlic and Peppercorn Sauce

Sliced roast chicken breast is served on a bed of tagliatelle with a garlic and peppercorn cream sauce
Sliced roast chicken breast is served on a bed of tagliatelle with a garlic and peppercorn cream sauce

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: One serving

Ingredients

  • One roasted chicken breast, skin on
  • Portion of tagliatelle pasta
  • 4 tablespoons fresh double/heavy cream
  • ½ teaspoon whole black peppercorns, crushed in pestle and mortar
  • 1 garlic clove, peeled and grated
  • Salt

Instructions

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Whole roast chickenPreparing to reheat roast chicken breastAssembled ingredients for garlic and peppercorn cream saucePrepared garlic and peppercorn sauce ingredientsTagliatelle pasta bedReheated roast chicken breastSliced chicken breast is laid on tagliatelle bed
Whole roast chicken
Whole roast chicken
Preparing to reheat roast chicken breast
Preparing to reheat roast chicken breast
Assembled ingredients for garlic and peppercorn cream sauce
Assembled ingredients for garlic and peppercorn cream sauce
Prepared garlic and peppercorn sauce ingredients
Prepared garlic and peppercorn sauce ingredients
Tagliatelle pasta bed
Tagliatelle pasta bed
Reheated roast chicken breast
Reheated roast chicken breast
Sliced chicken breast is laid on tagliatelle bed
Sliced chicken breast is laid on tagliatelle bed
  1. It would be entirely possible of course to use the chicken breast fillet straight from the freshly roasted chicken. In this instance, however, the chicken had been portioned and cooled overnight so it became necessary to reheat the chicken breast portion.
  2. Preheat your oven to 400F/200C. Wrap the chicken breast in some tinfoil and cook in the oven for fifteen minutes. Leave it (wrapped) to rest for five minutes before opening and slicing carefully in to three large pieces.
  3. While the chicken breast is resting and when the pasta is almost cooked, put the cream in to a small saucepan. Add the garlic and crushed peppercorns and season with a little salt. Bring to a simmer for a minute or so to thicken, stirring constantly with a wooden spoon.
  4. Plate the pasta as a nest with the chicken on top and carefully drizzle over the cream sauce.

Tagliatelle with Shin of Beef and Red Wine Sauce

Tagliatelle pasta is served with a rich beef and red wine sauce
Tagliatelle pasta is served with a rich beef and red wine sauce

Cook Time

Prep time: 15 min

Cook time: 2 hours 15 min

Ready in: 2 hours 30 min

Yields: One serving

Ingredients

  • ½ pound shin of beef, roughly chopped
  • 1 small red onion, peeled and sliced
  • Olive oil
  • Salt and pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¾ pint fresh beef stock
  • Small glass of red wine
  • 8 ounce can chopped tomatoes in tomato juice
  • 3 small mushrooms, sliced
  • 1 portion tagliatelle pasta
  • Sliced basil leaves to garnish

Instructions

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Shin of beefShin of beef, red onion and red wineBrowned beef and onion is seasonedRed wine and stock are added to sealed beefCanned tomatoes are added to beef and stockSliced mushrooms are added to beef and red wine sauceTagliatelle pasta is carefully stirred through beef and red wine sauceTagliatelle in beef and red wine sauce is plated
Shin of beef
Shin of beef
Shin of beef, red onion and red wine
Shin of beef, red onion and red wine
Browned beef and onion is seasoned
Browned beef and onion is seasoned
Red wine and stock are added to sealed beef
Red wine and stock are added to sealed beef
Canned tomatoes are added to beef and stock
Canned tomatoes are added to beef and stock
Sliced mushrooms are added to beef and red wine sauce
Sliced mushrooms are added to beef and red wine sauce
Tagliatelle pasta is carefully stirred through beef and red wine sauce
Tagliatelle pasta is carefully stirred through beef and red wine sauce
Tagliatelle in beef and red wine sauce is plated
Tagliatelle in beef and red wine sauce is plated
  1. Pour a little bit of olive oil in to a large pot and add the beef. Put the pot on a gentle heat and stir the beef with a wooden spoon to evenly brown and seal. Add the onion slices and continue to cook in this way for another minute or so until the onion is softened.
  2. Season with salt and pepper and the dried herbs.
  3. Pour in the beef stock, red wine and tomatoes. Bring to a simmer and cook in this way uncovered and as gently as possible for about an hour and a half, stirring occasionally and keeping check on the liquid level. It shouldn't be necessary if you maintain a low enough simmer but where required, you can add a little bit of boiling water to the sauce.
  4. The sliced mushrooms are added for the final half hour of cooking and stirred through.
  5. When the beef is tender, turn off the heat and leave to rest while you prepare the pasta.
  6. Add the pasta to the sauce and carefully fold it though before plating and garnishing with the basil leaves.

Tagliatelle with Lambs Liver and Pea and Mint Sauce

Tender lambs liver served on a bed of tagliatelle in pea and mint sauce
Tender lambs liver served on a bed of tagliatelle in pea and mint sauce

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One serving

Ingredients

  • 4 tablespoons frozen garden peas
  • 1 teaspoon mint sauce
  • 1 large garlic clove, peeled
  • Salt and black pepper
  • 1 portion tagliatelle pasta
  • 2 medium slices lambs liver
  • 2 tablespoons plain/all purpose flour
  • Oil for frying
  • Shredded mint leaves to garnish

Instructions

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Frozen peas, mint sauce and garlic for pasta sauceBlending pasta sauce ingredientsLambs liver and seasoned flourPan frying lambs liverPea and mint pasta sauceCooked tagliatelle is added to pea and mint sauceTagliatelle in pea and mint sauceLambs liver is laid on bed of tagliatelle pasta in pea and mint sauce
Frozen peas, mint sauce and garlic for pasta sauce
Frozen peas, mint sauce and garlic for pasta sauce
Blending pasta sauce ingredients
Blending pasta sauce ingredients
Lambs liver and seasoned flour
Lambs liver and seasoned flour
Pan frying lambs liver
Pan frying lambs liver
Pea and mint pasta sauce
Pea and mint pasta sauce
Cooked tagliatelle is added to pea and mint sauce
Cooked tagliatelle is added to pea and mint sauce
Tagliatelle in pea and mint sauce
Tagliatelle in pea and mint sauce
Lambs liver is laid on bed of tagliatelle pasta in pea and mint sauce
Lambs liver is laid on bed of tagliatelle pasta in pea and mint sauce
  1. When the pasta is on to cook, add the peas to a pot of boiling water. Simmer for three minutes.
  2. Add two tablespoons of the water used to poach the peas to your food processor or blender. Drain the peas through a colander and add to the food processor with the mint sauce, garlic clove and some salt and pepper. Blitz until smooth and return to the empty pot.
  3. Heat a little oil in a non-stick frying pan and add the flour to a small bowl. Season with salt and pepper.
  4. Pat the liver slices in the flour before adding to the pan to fry for roughly a couple of minutes each side until done.
  5. Drain the pasta and stir it through the hot sauce before plating.
  6. Serve the liver slices on top of the pasta and sauce, garnished with the fresh mint leaves.

Tagliatelle Pasta with Stilton Cheese and Broccoli

Stilton cheese and broccoli are stirred through tagliatelle pasta before it is served with simple bruschetta
Stilton cheese and broccoli are stirred through tagliatelle pasta before it is served with simple bruschetta

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: One serving

Ingredients

  • 1 portion tagliatelle pasta
  • ½ small head of broccoli, broken in to florets
  • 2 ounces Blue Stilton cheese, roughly crumbled
  • 1 ciabatta bread roll
  • 1 garlic clove, peeled and lightly crushed
  • Extra virgin olive oil
  • Salt and black pepper

Instructions

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Broccoli florets are washed before being cookedBroccoli is simmered in boiling salted waterCiabatta bread roll and Stilton cheeseBroccoli and Stilton are added to drained tagliatelleGarlic is rubbed on toasted ciabatta when making bruschettaBroccoli and Stilton tagliatelle is plated
Broccoli florets are washed before being cooked
Broccoli florets are washed before being cooked
Broccoli is simmered in boiling salted water
Broccoli is simmered in boiling salted water
Ciabatta bread roll and Stilton cheese
Ciabatta bread roll and Stilton cheese
Broccoli and Stilton are added to drained tagliatelle
Broccoli and Stilton are added to drained tagliatelle
Garlic is rubbed on toasted ciabatta when making bruschetta
Garlic is rubbed on toasted ciabatta when making bruschetta
Broccoli and Stilton tagliatelle is plated
Broccoli and Stilton tagliatelle is plated
  1. When the pasta is on, add the broccoli florets to a pot of boiling, salted water and simmer for about seven or eight minutes. Drain through a colander.
  2. Cut the ciabatta roll in half and lightly toast the cut sides. Rub them with the garlic clove before drizzling with olive oil and seasoning with salt and pepper.
  3. When the pasta is drained, return it to the pot and add the broccoli and stilton. Very carefully, fold the broccoli and stilton through the pasta with your cooking tongs. This is of course the opposite to how the pasta would normally be folded through a sauce.
  4. Lift the combination to a serving plate and arrange the bruschetta alongside to serve.

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© 2013 Gordon Hamilton

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7 comments

Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Glad I could help you out randomcreative. I do love tagliatelle as it is fairly substantial and robust, which means it is more satisfying to eat and will bear up to a lot of strongly flavoured ingredient additions. Thanks for visiting and commenting.


randomcreative profile image

randomcreative 2 years ago from Milwaukee, Wisconsin

I never knew the name of this pasta! You learn something every day. I appreciate the basic tips and instructions as well as the range of recipes.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you very much, gmwilliams. I hope you give something a try to enjoy :)


gmwilliams profile image

gmwilliams 3 years ago from the Greatest City In The World-New York City, New York

Gordon, YOU have done it again. You become more superlative with each hub. Excellente!


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you epbooks. In many ways, I suppose tagliatelle is like heavy duty spaghetti :) I hope you get a chance to try it out.

You're very welcome loveofnight and thank you for visiting and commenting. Good luck with the shin of beef recipe - I think that was probably my favourite one, too! :)


loveofnight profile image

loveofnight 3 years ago from Baltimore, Maryland

wow....I was stopping by for one recipe and feel as if I hit the jackpot. Thank you so much for the bonus because these are some great recipes. I think that the " Tagliatelle with Shin of Beef and Red Wine Sauce" is going to be the first one that I try, wish me luck.


epbooks profile image

epbooks 3 years ago from Las Vegas, NV

These dishes look amazing! I love pasta but haven't heard of this one. Thanks for sharing!

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