If you’re like me and your obsessed with any form of pasta! You’re going to love this recipe. Creamy, warm and full of flavour! This creamy Tagliatelle fulfills all your comfort cravings.
My love for pasta began when I started cooking pasta around the age of 13! Yes 13. I love pasta so much I make around 8 different types, but my family’s favourite is tagliatelle.
Super simple and super easy! My friends love my pasta and will always want some form of pasta when they’re over. Not to mention whenever I make tagliatelle I always make a huge pot to give to friends and family. Who wouldn’t want creamy cheesy pasta right?
Serves 4-6 people
250ml Double Cream (I only use Elmea because its thicker)
½ tub of soft cheese (I like Philadelphia’s garlic and herb)
3 tablespoons crushed garlic or 2 cloves of garlic
1 tablespoon green chili
1 teaspoon chili flakes
1 teaspoon salt or to taste
Pinch of pepper
1 teaspoon oregano
1 teaspoon mixed dry herbs
2 good quality plum tomato tin
1 large onion
2 tablespoons olive oil
- Boil the Tagliatelle according to the instructions on the packet. You want to cook your pasta until it is al dente. This means that it should be soft enough to eat, but still have bit firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked. Do not overcook your tagliatelle.
- Peel and finely slice the onion and garlic.
- Put a saucepan on medium heat, add the oil and onion, and cook for about 8 mins or until lightly golden brown.
- Stir in the garlic and green chilies, cook for no more than 1 minute or the garlic will burn.
- Add the tinned tomatoes and simmer for 15 mins on low heat, stirring occasionally.
- Add some frozen peas and sweet corn (optional)
- Once the sauce has simmered add salt, oregano, black pepper, chillie flakes and mixed herbs. (No Indian spices pleaseeeeee)
- Reduce to low heat and leave to simmer for about 8 mins.
- Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the tagliatelle back into the pot.
- Stir in the tomato sauce, add a splash of the pasta water you reserved earlier to loosen, only if needed. Add double cream (yes all of it) and soft cheese.
- Cook for 3-4 mins and serve immediately.
- Sprinkle over some mozeralla or grated parmesan cheese, and serve with some salad.
- Don’t cook it earlier and put it away to reheat later trust me it does not taste the same.
- You can add some veggies in to have a bit of balance or chicken for some protein. I like my pasta simple and full of flavour. No extra non-sense.
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