Imagine twirling your fork into a plate of golden, silky tagliolini coated in a rich, aromatic sauce that tells a story of traditional Italian countryside cooking. This Tagliolini Pasta alla Langarola is not just a meal—it's a culinary journey through the rolling hills of Langhe, where every bite captures the essence of rustic Italian cuisine. Prepare to be transported to a cozy kitchen in Piedmont, where simple ingredients transform into an extraordinary dining experience that will make your taste buds dance with delight!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g tagliolini pasta
- 250g sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g tomato sauce
- 50ml white wine
- Fresh thyme leaves
- Salt to taste
- Black pepper to taste
Instructions
- Prepare all ingredients by finely chopping the onion, mincing the garlic, and removing the sausage casings. Ensure all ingredients are measured and ready before starting cooking.
- Heat a large skillet over medium heat. Add the sausage meat and break it down into small crumbles using a wooden spoon. Cook until the sausage is golden brown and releases its fat, approximately 5-7 minutes.
- Add chopped onions to the skillet with the sausage and sauté until the onions become translucent and soft, about 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Pour white wine into the skillet, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce by half, which will take about 2-3 minutes.
- Add tomato sauce to the skillet, stirring to combine with the sausage and onions. Sprinkle fresh thyme leaves, salt, and black pepper. Simmer the sauce on low heat for 15-20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a rolling boil. Cook the tagliolini pasta according to package instructions, typically 3-4 minutes for fresh pasta, until al dente.
- Drain the pasta, reserving about 1/2 cup of pasta water. Add the cooked tagliolini directly into the sauce, tossing gently to coat the pasta evenly. If the sauce seems too thick, add a small amount of reserved pasta water to achieve desired consistency.
- Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately in warm plates, garnishing with extra fresh thyme leaves if desired.
Tips
- Quality Matters: Use high-quality, fresh Italian sausage and ripe tomatoes for the most authentic flavor.
- Pasta Perfection: Cook tagliolini just until al dente—those extra seconds can turn your pasta from sublime to mushy.
- Wine Wisdom: Use a crisp white wine like Pinot Grigio or Vermentino for deglazing, which adds depth to the sauce.
- Sauce Consistency: If the sauce is too thick, always use pasta water to thin it out—the starchy water helps the sauce cling to the pasta.
- Fresh Herbs: Use fresh thyme if possible; dried herbs can work, but fresh provides a more vibrant flavor profile.
- Serving Suggestion: Serve immediately after mixing pasta and sauce to preserve the perfect texture and temperature.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 25g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 65mg
