Tagliatelle With spicy chicken sauce

Ingredient:
      14 oz (400g) storebought or homemade Tagliatelle
      2 large chicken breasts, sliced very thinly
      1 tablespoon spicy paprika
      1 tablespoon curry powder
      Salt
      ¼ cup (60ml) extra-virgin olive oil
      1 medium carrot, finely chopped
      1 celery stick, finely chopped
      1 medium onion, finely chopped
      ½ cup (125ml) dry white wine
      14 oz (400g) chopped peeled plum tomatoes
      ¼ cup (60ml) vegetable stock
      2 tablespoon freshly squeezed lemon juice
      Freshly ground black pepper
      2 tablespoon coarsely chopped basil
     
Procedure:  
    Place the chicken into a large bowl and Sprinkle with the paprika and curry powder. Season with the salt. Mix well using your hands, ensuring that the chicken is evenly coated with the spices. Heat the oil in a large frying pan over the medium heat.Add the carrot, celery, and onion, and sauté until the onions are transparent, 3-4 minutes. Add the wine and let it evaporate. Add the tomatoes and mix well. Cover and simmer over low heat for 25 minutes. Add a little stock if the sauce dries out. Stir in the lemon juice and season with salt and pepper. Remove from the heat.

     Cook the pasta in a large pot of salted boiling water until al dente, 4-5 minutes. Drain, reserving 2 tablespoon of the cooking liquid. Transfer to the pan with the sauce and toss over high heat for 1 minute. Add the reserved cooking liquid and toss again. Sprinkle with basil and serve.

Tagliatelle With tuna, capers, and lemon

Ingredient:
       14 oz (400g) storebought or homemade Tagliatelle
       14 oz (400g) tuna preserved in olive oil (Oil, drained)
       2 ½ oz (75g) capers preserved in salt,
       Rinsed and finely chopped
       2 tablespoon finely chopped parsley
       1 tablespoon finely chopped mint
       ½ clove garlic, finely  chopped
       Juice of 1 lemon
       1/3 cup (90ml) extra-virgin olive oil
       1 tablespoon coarse sea salt
       Salt and freshly ground black pepper

Procedure:
Sauce : Place the tuna in a medium bowl and mash with a fork. Add the capers, parsley, mint,  garlic, lemon, juice, and ¼ cup (60ml) of oil and mix well. Set a side. Cook the pasta in a large pan of salted boiling water until al dente, 4- 5 minutes. Drain well and place in a large bowl of cold water with the coarse sea salt and the remaining oil. Leave until cold. Drain well and place in a large bowl. Add the tuna sauce, season with salt and pepper, and toss gently. Refrigerate for at least 15 minutes before serving. Do not store in the refrigerator for more than 12 hours, as  the delicate flavors of the pasta will spoil.

Rustic tagliatelle

Ingredient:

    ¼ cup (60ml) extra-virgin olive oil

    1 large red onion, finely chopped

    1 stalk celery, finely chopped

    1 carrot, finely chopped

    14 oz (400g) stew beef, cut into large chunks

    ½ oz (15g) dried porcine mushrooms, soaked in warm water, drained, and finely chopped

    1 tablespoon finely chopped fresh parsley

    1 tablespoon all-purpose/plain flour

    ½ cup (125ml) dry white wine

   14 oz (400g) tomatoes, peeled, and coarsely chopped

    Salt and freshly ground black pepper

     Water (optional)

   

Pasta dough

    2 2/3 cups (400g) all-purpose (plain) flour

    2 eggs

    2 oz (60g) herbs (parsley ,thyme ,basil, mint, etc.)

    Boiled, squeezed dry, and finely chopped

    1 tablespoon crumbled Italian sausage meat

     1 tablespoon freshly grated parmesan

     ¼ cup (60ml) dry white wine + more as needed

Procedure:

    Heat the oil in a large frying pan over high heat. Add the onion, celery, and carrot and sauté for 5 minutes. Add the beef and sauté until browned. Add the mushrooms and parsley and cook for 3 minutes.  Stir in the flour, letting it soak up the oil. Pour in the wine and cook until evaporated.   Add the tomatoes and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Pasta dough: Sift the flour onto a work surface and make a well in the center. Use  a wooden spoon to stir in the eggs, herbs, sausage, meat, parmesan, and enough wine to make a smooth dough. Shape the dough. Shape the dough into a ball, wrap in plastic wrap (cling film) and let rest 30 minutes. Roll the dough through a pasta machine one notch at a time down to the thinnest setting. Place on a clean cloth and let rest for 30 minutes. Cut into ½- inch (1cm) wide strips. Cook in a large pan of salted water until al dente, about 4-5 minutes. Drain and add to the sauce. Serve hot.

Fettuccine Roman-style

Ingredient:

•  14 oz (400g) storebought or homemade  Fettuccine or tagliatelle
•  1 red onion, finely chopped
•  1 small carrot, finely chopped
•  1 small stalk celery, finely chopped
•   ¼ cup (60ml) extra-virgin olive oil
•   8 oz (250g) lean ground (minced) beef
•   1/3 cup (90ml) dry red wine
•    4 oz (125g) chicken livers, trimmed and diced
•   1 ¼ cups (310g) tomato passata  (sieved tomatoes)
•    ½ oz (15g)dried porcini mushrooms, soaked  in warm water for 15 minutes and finely chopped
•    1 bay leaf
•     Salt and freshly ground black pepper
•     1 cup (125g) freshly grated parmesan
•      ¼ cup (60g) butter, cup up

 Procedure:

•      Heat the oil in a large saucepan over the medium heat.
•      Add the onion, carrot, and celery and sauté until the onion is slightly  browned, 6-8 minutes.
•      Stir in the beef and sauté until 7-8 minutes.
•      Pour in the wine and  cook until it has evaporated, about 4 minutes.
•      Add the chicken livers and cook over low heat for 15 minutes.
•      Add the tomatoes, mushrooms, and bay leaf and season with salt and pepper.
•      Cover and simmer over low heat for about 1 hour. Remove the bay leaf.
•      Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. 
•      Drain and add to the sauce. Sprinkle with the parmesan  and dot with the butter. 
•      Toss well and serve hot.  
  

Tagliatelle With uncooked tomato sauce

Ingredient:

14 oz (400g) store bought or homemade Tagliatelle
¼ cup (60ml) extra-virgin olive oil
4 anchony fillets
14 oz (400g) cheery tomatoes
1 cloves garlic, finely chopped
1 tablespoon each finely chopped parsley and basil
1 spicy red or green chile pepper (optional)
8 oz (250g) bocconcini (Mozzarella cheese balls)
Salt and freshly ground black pepper

Procedure:

Bring a large pot of salted water to a boil over high heat.
Heat the oil in a small saucepan and add the anchovies. Mash with a fork until dissolved in the oil.
Remove from the heat .Cut the tomatoes in halves or quarters and combine in a bowl with the garlic, parsley, basil, and chile pepper, if using.
Cook the pasta in the boiling water until al dente, 3-4 miutes.
Drain and transfer to a serving bowl. Add the tomato mixture and bocconcini,
Then pour the flavored oil over the top. Season with salt and pepper.
Toss gently and serve hot.

Tagliatelle With roasted tomato sauce

Ingredient:

14 oz (400g) store bought or homemade Tagliatelle
2 lb (1 kg) firm-ripe tomatoes
2 cloves garlic, finely chopped
1/3 cup (90ml) extra-virgin olive oil
1 tablespoon finely chopped
Salt

Procedure:

Preheat the oven to 400f (200c/gass6).Cut the tomatoes in half and remove the seeds. Place the tomatoes shells upside-down on a baking sheet. Bake until the tomatoes have lost their excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic ,oil , parsley , and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes Drain well and place in a heated serving dish. Add the sauce. Toss gently, and serve hot.