Tagliatelle with Quick Sausage Meat Bolognese
Fast sausage-style bolognese for two: onion, garlic, cherry tomatoes, tomato puree, and heavy cream tossed with tagliatelle and parmesan. Use good real-meat sausages — plain pork or Italian-style (fennel/Sicilian) work great; chorizo is a tasty option too. Remove the skins before cooking.
Product list ingredients
- chorizo
- tomatoes
- onions
- garlic
- parmesan
- heavy cream
- pasta
- tomato paste
Ingredients
Bolognese:
- •Olive oil, for frying
- •1 small onion, peeled and finely diced
- •1 garlic clove, peeled and chopped
- •3 to 4 good pork sausages (Italian-style with fennel is ideal); plain pork sausages are fine, chorizo works well too — skins removed
- •200g cherry tomatoes, halved
- •1 tbsp tomato paste (tomato puree)
- •60ml heavy cream
- •Sea salt and freshly ground black pepper
- •150g dried tagliatelle
- •Freshly grated parmesan cheese, to serve
Directions
Bolognese:
Heat olive oil in a large frying pan. Sweat onion and garlic over medium heat for 3 to 4 minutes until softened.
Peel off the sausage skins, crumble the meat into the pan, and fry 4 to 5 minutes until lightly browned and broken up like mince.
Add cherry tomatoes, tomato paste, salt, and black pepper. Cook 5 minutes until tomatoes soften. Stir in heavy cream and a spoon or two of pasta water to create a glossy quick sauce.
Meanwhile boil tagliatelle in salted water until al dente. Drain, reserving some cooking water, then toss pasta directly in the pan with the sauce and adjust consistency. Serve with freshly grated parmesan.
Photos from the process.
