Creamy tagliatelle with sausage, ricotta & basil

Creamy tagliatelle with sausage, ricotta & basil

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(5 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves

Nutrition and extra info

Nutrition: per serving

  • kcal617
  • fat28g
  • saturates10g
  • carbs63g
  • sugars8g
  • fibre2g
  • protein29g
  • salt2.1g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 400g pack good-quality sausage, skins removed, broken into small chunks
  • 400g can chopped tomato
  • 400g tagliatelle
  • handful basil, reserving smaller leaves to garnish
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ x 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

Method

  1. Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.

  2. Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.

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Comments (2)

ginny0150's picture
3.75

Tasty, quick and easy. I added parmesan with the ricotta to give it a bit more flavour

lizzafezza's picture
4

Nice and quick for the mid week rush. I swapped the ricotta for mascarpone and stirred it in at the end (as I'm not a big fan of ricotta).

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