Baked tagliatelle nests are a rich and delicious first course perfect for Sunday lunch. There are two schools of thought for preparing this dish: one suggests putting the tagliatelle directly in the baking dish and seasoning. While the other recommends dipping them for a few seconds in warm water. I am definitely in favor of the latter. Without soaking, they don’t cook evenly even if I add a lot of sauce and even if I leave the sauce more liquid. Anyway, follow the recipe and try these baked tagliatelle nests because they are delicious: for me, a tomato sauce, sausage, scamorza, and Parmesan, but you can also leave out the sausage and replace it with speck or vegetables for a vegetarian version. Try also simply with a classic ragù.
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz dry egg tagliatelle
- 1.7 cups tomato sauce
- 2.5 oz sausage
- 1.1 cups water
- 1.4 oz scamorza (or mozzarella)
- 2 tbsp extra virgin olive oil
- to taste grated Parmesan
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 High-Edged Casserole
- 1 Bowl
- 1 Baking Dish
Steps
Remove the casing from the sausage, cut it into small pieces and brown it in a pan without adding any seasoning. Prepare the sauce: in a high-edged casserole, heat the oil, add the tomato sauce, water, and season with salt. Cover and cook for thirty minutes. Dice the mozzarella. Pour a generous ladleful of sauce on the bottom of a baking dish. Dip the tagliatelle nests in warm water for about thirty seconds one at a time and arrange them inside the baking dish. Distribute the sausage over the tagliatelle nests, cover well with the sauce, then add the scamorza pieces. Sprinkle with plenty of grated Parmesan and bake in a preheated oven in fan mode at 392 °F for 30 minutes or until a golden and crispy crust forms on the surface. After the required time, remove the baking dish from the oven, let it cool for a few minutes, and then serve.
The idea for the recipe, which I have revisited in my own way, comes from HERE.
