What sauce would you make with tagliatelle and farfalle?
- RealMenJulienne Jun 28, 2010 03:57 AM
I've got a surplus of dried tagliatelle and farfalle and I'd appreciate some ideas of how to sauce it. I am 0.0% Italian by birth and whenever I try to make pasta sauce it always regresses towards the mean and turns into a generic tomato sauce. Complex and challenging recipes welcome!
Although nearly opposite in shape, both of these pastas can be great with fluid sauces, like cream, pesto or tomato sauces. I'd lean toward the farfalle, however, whenever chunks are involved (say, with chunks of sausage or portabella mushroom).
When decent cherry tomatoes are available, my favorite way with farfalle (bowtie) is to do a caprese-salad style "summer sauce" that doesn't even need to be cooked! I'll paste in how I described this in an earlier thread, and give the thread link thereafter, because Bushwickgirl and Kattyeyes gave some useful followup tips:
--Cook a pound of bowtie pasta;
--Meanwhile, cut about a half pound of fresh (not brick) mozzarella into roughly half-inch dice (and, following a Cooks Illustrated tip, lay out the mozzarella cubes on a plate and place for a few minutes into the freezer, this keeps them from getting gummy later);
--Chop or chiffonade a handful of fresh basil;
--Take 10-16 ounces of cherry tomatoes and cut each one in half;
--have your best olive oil and (if you like) parmaggiano cheese ready.
--When the pasta is ready, drain it and empty some of it into a bowl; dump in the mozzarella cubes, tomatoes, basil, salt, pepper, and olive oil to taste; give a stir and then the rest of the pasta. Let everything sit a minute or so to warm all the ingredients.
--Give it another toss, add some oil or salt maybe, and then serve with crusty bread and, if using, parmesan.
For the farfalle, I like to use roast chicken, and make an alfredo sauce with spinach. It couldn't be easier and its delicious, Toss red pepper flakes into the sauce for extra zippiness, and add chiffonade of basil and fresh tiny tomatoes for freshness.
Tagliatelle to me means spicy marinara with tuna.
Giada has a recipe I am a little addicted to (sausage, artichoke hearts, sundried tomatoes, fresh mozzarella, herbs, white wine, broth, parmesan), that calls for fusilli, but I've made it with most any pasta I have on hand. It can be a wee bit pricy for such a simple sauce, but that is one recipe I find room for in the budget, when the craving strikes.