17 Tantalizing Tagliatelle Recipes: A Pasta Lover’s Paradise

17 Tantalizing Tagliatelle Recipes: A Pasta Lover’s Paradise

Introduction

Tagliatelle, a classic Italian pasta, holds a special place in the hearts of food enthusiasts worldwide. In this culinary journey, we’re exploring 17 delectable Tagliatelle recipes that will transport your taste buds to Italy and beyond. Simple, flavorful, and perfect for both novice cooks and seasoned chefs, these recipes promise a satisfying experience.

Classic Tagliatelle with Tomato and Basil Sauce

Ingredients:

  • Tagliatelle pasta
  • Tomato sauce
  • Fresh basil leaves
  • Olive oil
  • Salt and pepper

Directions

Boil Tagliatelle until al dente. In a pan, heat olive oil, add tomato sauce, and simmer. Season with salt and pepper. Toss cooked Tagliatelle in the sauce. Garnish with fresh basil.

Creamy Mushroom Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Mushrooms
  • Heavy cream
  • Garlic
  • Parmesan cheese
  • Salt and pepper

Directions

Cook Tagliatelle until tender. Sauté mushrooms and garlic. Pour in heavy cream and simmer. Season with salt and pepper. Mix with cooked Tagliatelle and top with Parmesan.

Spicy Sausage Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Spicy sausage
  • Tomato sauce
  • Onion
  • Red pepper flakes
  • Olive oil

Directions

Boil Tagliatelle until done. Cook sausage, onion, and red pepper flakes in olive oil. Add tomato sauce and simmer. Mix with cooked Tagliatelle.

Lemon Garlic Shrimp Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Shrimp
  • Lemon
  • Garlic
  • Olive oil
  • Parsley

Directions

Cook Tagliatelle until al dente. Sauté shrimp and garlic in olive oil. Add lemon juice and zest. Toss cooked Tagliatelle with the mixture. Garnish with chopped parsley.

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Pesto Chicken Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Pesto sauce
  • Cooked chicken
  • Pine nuts
  • Parmesan cheese

Directions

Boil Tagliatelle until tender. Mix with pesto sauce. Add cooked chicken. Sprinkle with pine nuts and Parmesan.

Creamy Bacon and Pea Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Bacon
  • Peas
  • Heavy cream
  • Parmesan cheese

Directions

Cook Tagliatelle until al dente. Sauté bacon and add peas. Pour in heavy cream and simmer. Mix with cooked Tagliatelle. Top with Parmesan.

Vegetarian Tagliatelle Primavera

Ingredients:

  • Tagliatelle pasta
  • Assorted vegetables
  • Olive oil
  • Garlic
  • Balsamic glaze

Directions

Boil Tagliatelle until done. Sauté vegetables in olive oil and garlic. Mix with cooked Tagliatelle. Drizzle with balsamic glaze.

Beef Stroganoff Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Beef strips
  • Sour cream
  • Onion
  • Paprika

Directions

Cook Tagliatelle until tender. Sauté beef and onion. Add sour cream and paprika. Toss with cooked Tagliatelle.

Smoked Salmon and Asparagus Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Smoked salmon
  • Asparagus
  • Lemon
  • Olive oil

Directions

Boil Tagliatelle until al dente. Combine smoked salmon and asparagus in olive oil. Toss with cooked Tagliatelle. Finish with a squeeze of lemon.

Creamy Spinach and Ricotta Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Spinach
  • Ricotta cheese
  • Nutmeg

Directions

Cook Tagliatelle until done. Sauté spinach and mix with ricotta. Toss with cooked Tagliatelle. Sprinkle with nutmeg.

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Tagliatelle Carbonara with Pancetta

Ingredients:

  • Tagliatelle pasta
  • Pancetta
  • Eggs
  • Parmesan cheese
  • Black pepper

Directions

Boil Tagliatelle until al dente. Sauté pancetta until crispy. Mix eggs and Parmesan. Toss cooked Tagliatelle with the mixture. Top with black pepper.

Tomato Cream Tagliatelle with Basil

Ingredients:

  • Tagliatelle pasta
  • Tomato cream sauce
  • Fresh basil leaves

Directions

Cook Tagliatelle until tender. Warm tomato cream sauce. Toss cooked Tagliatelle in the sauce. Garnish with fresh basil.

Spicy Arrabbiata Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Arrabbiata sauce
  • Red chili flakes
  • Olive oil
  • Parmesan cheese

Directions

Boil Tagliatelle until al dente. Heat Arrabbiata sauce with chili flakes in olive oil. Mix with cooked Tagliatelle. Top with Parmesan.

Lemon Ricotta Tagliatelle with Peas and Mint

Ingredients:

  • Tagliatelle pasta
  • Ricotta cheese
  • Peas
  • Lemon
  • Mint leaves

Directions

Cook Tagliatelle until done. Mix ricotta, peas, and lemon zest. Toss with cooked Tagliatelle. Garnish with mint leaves.

Creamy Butternut Squash Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Butternut squash
  • Heavy cream
  • Nutmeg
  • Pumpkin seeds

Directions

Boil Tagliatelle until al dente. Puree butternut squash with heavy cream and nutmeg. Toss with cooked Tagliatelle. Top with toasted pumpkin seeds.

Tagliatelle with Wild Mushroom and Truffle Oil

Ingredients:

  • Tagliatelle pasta
  • Wild mushrooms
  • Truffle oil
  • Parmesan cheese

Directions

Cook Tagliatelle until tender. Sauté wild mushrooms and mix with truffle oil. Toss with cooked Tagliatelle. Sprinkle with Parmesan.

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Chicken Alfredo Tagliatelle

Ingredients:

  • Tagliatelle pasta
  • Alfredo sauce
  • Cooked chicken
  • Parmesan cheese

Directions

Boil Tagliatelle until al dente. Warm Alfredo sauce. Mix with cooked chicken and Tagliatelle. Sprinkle with Parmesan.

1. Classic Tagliatelle with Tomato and Basil Sauce:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add diced tomatoes to the skillet. Season with salt and pepper to taste. Cook for 8-10 minutes, stirring occasionally, until tomatoes break down and sauce thickens slightly.

Add cooked tagliatelle pasta to the skillet with the tomato sauce. Toss well to coat the pasta evenly.

Remove from heat and stir in torn basil leaves.

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Serve hot, garnished with grated Parmesan cheese.

2. Creamy Mushroom Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms. Sauté until mushrooms are golden brown and tender.

Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until sauce thickens slightly.

Season with salt and pepper to taste. Add cooked tagliatelle pasta to the skillet and toss well to coat in the creamy mushroom sauce.

Remove from heat and sprinkle grated Parmesan cheese over the pasta.

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Garnish with fresh parsley before serving.

3. Spicy Sausage Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add spicy Italian sausage, breaking it up with a spoon, and cook until browned and cooked through.

Add diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until onion is translucent.

Pour in crushed tomatoes and add dried oregano. Season with salt and pepper to taste. Simmer for 10-12 minutes, stirring occasionally, until sauce thickens slightly.

Add cooked tagliatelle pasta to the skillet and toss well to coat in the spicy sausage sauce.

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Serve hot, garnished with fresh basil leaves.

4. Lemon Garlic Shrimp Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.

Stir in lemon zest and lemon juice. Season with salt and pepper to taste.

Add cooked tagliatelle pasta to the skillet and toss well to coat in the lemon garlic shrimp sauce.

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Garnish with fresh parsley before serving.

5. Pesto Chicken Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced chicken breasts and season with salt and pepper. Cook until chicken is golden brown and cooked through.

Add cooked tagliatelle pasta to the skillet with the cooked chicken.

Stir in pesto sauce and grated Parmesan cheese. Toss well to coat the pasta evenly.

Serve hot, garnished with pine nuts if desired.

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These are the first five recipes, let me know if you need more!

6. Creamy Bacon and Pea Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon from skillet and set aside, leaving the rendered fat in the skillet.

In the same skillet, add chopped onion and minced garlic. Sauté until onion is soft and translucent.

Stir in frozen peas and cook for 2-3 minutes until peas are heated through.

Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until sauce thickens slightly.

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Season with salt and pepper to taste. Add cooked tagliatelle pasta to the skillet and toss well to coat in the creamy bacon and pea sauce.

Serve hot, garnished with grated Parmesan cheese and fresh parsley.

7. Vegetarian Tagliatelle Primavera:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add sliced onion and minced garlic. Sauté until onion is soft and translucent.

Add julienned carrots, sliced red bell pepper, sliced yellow bell pepper, and julienned zucchini to the skillet. Cook for 5-6 minutes until vegetables are tender-crisp.

Stir in cherry tomatoes and vegetable broth. Season with salt and pepper to taste. Simmer for 2-3 minutes until tomatoes are slightly softened.

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Add cooked tagliatelle pasta to the skillet and toss well to coat in the vegetable primavera sauce.

Serve hot, garnished with fresh basil leaves.

8. Beef Stroganoff Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add sliced beef sirloin and cook until browned. Remove beef from skillet and set aside.

In the same skillet, add sliced onion and minced garlic. Sauté until onion is soft and translucent.

Add sliced mushrooms to the skillet and cook until golden brown and tender.

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Return cooked beef to the skillet. Pour in beef broth and Worcestershire sauce. Simmer for 5-6 minutes until sauce thickens slightly.

Stir in sour cream and season with salt and pepper to taste. Cook for an additional 2-3 minutes.

Add cooked tagliatelle pasta to the skillet and toss well to coat in the beef stroganoff sauce.

Serve hot, garnished with fresh parsley.

Let me know if you need more recipes!

12. Tomato Cream Tagliatelle with Basil:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

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In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in canned crushed tomatoes and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until sauce thickens slightly.

Stir in heavy cream and simmer for an additional 2-3 minutes.

Season with salt and pepper to taste. Add cooked tagliatelle pasta to the skillet and toss well to coat in the tomato cream sauce.

Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.

13. Spicy Arrabbiata Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

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In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant.

Pour in canned diced tomatoes and bring to a simmer. Cook for 10-12 minutes, stirring occasionally, until sauce thickens slightly.

Season with salt to taste. Add cooked tagliatelle pasta to the skillet and toss well to coat in the spicy arrabbiata sauce.

Serve hot, garnished with fresh basil leaves.

14. Lemon Ricotta Tagliatelle with Peas and Mint:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

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Stir in lemon zest and lemon juice. Add frozen peas and cook for 2-3 minutes until heated through.

Add cooked tagliatelle pasta to the skillet and toss well to coat in the lemon garlic pea mixture.

Stir in ricotta cheese until creamy and well combined. Season with salt and pepper to taste.

Serve hot, garnished with fresh mint leaves.

Let me know if you need more recipes!

15. Creamy Butternut Squash Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

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In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté until onion is soft and translucent.

Add diced butternut squash to the skillet and cook until tender, about 15-20 minutes, stirring occasionally.

Pour in vegetable broth and bring to a simmer. Cook for an additional 5-7 minutes until squash is very soft.

Use an immersion blender or transfer the mixture to a blender and blend until smooth.

Return the blended mixture to the skillet. Stir in heavy cream and season with salt and pepper to taste.

Add cooked tagliatelle pasta to the skillet and toss well to coat in the creamy butternut squash sauce.

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Serve hot, garnished with fresh sage leaves and grated Parmesan cheese.

16. Tagliatelle with Wild Mushroom and Truffle Oil:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add sliced wild mushrooms to the skillet and cook until golden brown and tender.

Pour in dry white wine and simmer for 3-4 minutes until mushrooms are cooked through.

Season with salt and pepper to taste. Stir in truffle oil.

Add cooked tagliatelle pasta to the skillet and toss well to coat in the mushroom and truffle oil mixture.

Serve hot, garnished with fresh parsley.

17. Chicken Alfredo Tagliatelle:

Instructions:

Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced chicken breasts and cook until golden brown and cooked through.

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until sauce thickens slightly.

Stir in grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

Add cooked tagliatelle pasta to the skillet and toss well to coat in the chicken Alfredo sauce.

Serve hot, garnished with fresh parsley.

Let me know if you need more recipes!

Conclusion

With these 17 tantalizing Tagliatelle recipes in your arsenal, your culinary adventures are bound to reach new heights. Whether you’re craving a comforting classic or an adventurous twist, there’s a dish here to satisfy every palate. So, grab your apron and get ready to delight in the delightful world of Tagliatelle! Bon appétit!