Tired of the usual baked pasta? Then try these baked tagliatelle nests!
A delicious and also scenic main course to serve at the table, using raw tagliatelle nests (so they keep their shape) that cook inside a tomato sauce directly in the oven, skipping the step of boiling in water.
The luganega sausage, mozzarella, and grated cheese enrich the recipe for a mouth-watering result.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 500 tagliatelle (semolina)
- 1 clove garlic
- 10.5 oz luganega sausage
- 4.2 cups tomato puree
- as needed water
- 7 oz mozzarella
- 1.8 oz grated Parmesan cheese
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Frying Pan
- 1 Baking Dish
- 1 Ladle
- 1 Knife
- 1 Aluminum Foil
Steps
Preparing the baked tagliatelle nests is very simple but requires a few small tips for great success.
First, take the luganega sausage, remove the casing, and cut it into small pieces to shape into meatballs.
In a saucepan, sauté a clove of garlic in a bit of oil, add the sausage, and let it brown for a few minutes. Then, using a slotted spoon, remove it from the pan and set aside.
In the same pan, using the sausage’s cooking base, add the tomato puree and water, which I recommend using to rinse the tomato puree bottle. The addition of water is meant to thin the sauce, allowing the tagliatelle nests to cook.
Salt and let it cook on low heat for 30 minutes.
Once the tomato sauce is ready, pour a few ladles into the baking dish to completely cover the bottom. At this point, place the tagliatelle nests in the dish and place at least a couple of sausage meatballs in the center of each.
Dress the tagliatelle nests with the remaining sauce, making sure to cover the entire surface well. Then add the mozzarella cut into pieces (and previously drained) and finish with a generous sprinkle of grated cheese.
