Scrumptious Chipolata Tagliatelle
User Reviews
5
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Prep Time
45 mins
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Cook Time
7 mins
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Servings
4 people
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Course
Main Course
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Cuisine
British
Scrumptious Chipolata Tagliatelle
Description
This recipe involves cutting chipolata sausages into pieces and roasting them until browned and cooked through. Separately, sliced red onion is softened in olive oil, then simmered with wholegrain mustard, cider, and chicken stock to form a flavorful reduction. The reduced sauce is seasoned and thickened with Greek yogurt added at the end to maintain smoothness without curdling.
Cooked tagliatelle is served as a base to the sausage and mustard sauce mixture. The combination produces a dish with tender pasta coated in a creamy, mildly tangy sauce, complemented by the rich flavor and browned exterior of the sausages. The sweetness from the cider contrasts pleasantly with the mustard's sharpness.
This meal can be accompanied by a crisp green salad or petite pois for added freshness and texture. The dish balances rich, tart, and savory elements in a hearty pasta presentation.
Ingredients
- 12 chipolata sausage
- 1 tbsp olive oil
- 1 red onion sliced, large
- 175 g Greek yogurt low or full fat
- 1 tbsp wholegrain mustard
- 250 ml chicken stock
- 250 ml Cider or scrumpy
- salt
- black pepper
- 350 g tagliatelle
Instructions
- Preheat the oven to 180°C.
- Cut the chipolatas into four pieces each and place on a large baking tray/roasting pan and bake in the oven for 20 – 30 minutes until browned all over turning occasionally.
- Heat the oil in a large frying pan and soften the onion for about 10 minutes.
- Then add the mustard, cider and stock and simmer for 10 minutes. If using leftover chipolatas then add them now.
- Meanwhile cook the tagliatelle according to their instructions
- Add the seasoning and yogurt to the cider reduction, then stir in the chipolata pieces and heat through gently (do not boil or it will curdle).
- Serve on a bed of tagliatelle with a good salad or petite pois.
User Reviews
Overall Rating
5
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