Creamy Tomato Tagliatelle
Tagliatelle mixed in a tomato-based sauce
Servings: 6
Ingredients
Pasta
- 500 g tagliatelle
- large pot water
- 2 tsp full salt
- 2 tsp full oil
Sauce
- 1 medium/large chicken breast cubed can substitute for equivalent amount of gourd or cubed courgette for a fully vegetarian dish
- 150 g gourd (dudhi) cubed can substitute for another piece of chicken breast
- 2 medium onions diced or cut in short, thin slices ensure slices are not long or thick
- 3 serving spoons oil
- 1 ½ tsp full salt
- 1 ½ tsp full crushed ginger
- 1 ½ tsp full crushed garlic
- 2 tsp full red chilli powder
- ½ tsp full coriander powder
- ¼ tsp full cumin powder
- ⅓ tsp full turmeric powder
- ½ cup sweetcorn or half a medium-sized tin
- ½ bell pepper diced
- 500 g Dolmio sauce
- 135 g blended tomatoes or 1/3 tin tomato blended
- 300 ml single or double cream
- 250 g cheddar cheese grated
- ½ cup water (boiling) add 1 cup instead if using double cream
- handful fresh coriander chopped optional
Instructions
- Boil a large pot of water. Add 2 tsp full salt, 2 tsp full oil. Once the water is boiling, add the tagliatelle.
- Once the water comes to a boil again, let the tagliatelle cook (unlidded) on medium-high heat (the water should be simmering/boiling). Boil for 1 hour for a softer tagliatelle, or 30 mins for a more firmer texture. Stir every now and then so the pasta doesn't stick to the bottom of the pot. Add more boiling water if the water evaporates to the extent that the pasta is exposed to the air.
- Once the pasta has cooked, drain and rinse once with lukewarm tap water, to help the pasta separate.
- Whilst the pasta is boiling, start prepping for the sauce by cutting the chicken, gourd and onions, and then follow the instructions below.
- In another large pot, add 3 serving spoons oil. Add the onions and soften on low heat (lidded) for approx 5 mins. Un-lid and let them cream on medium-low heat.
- Add 1 1/1 tsp full ginger, 1 1/2 tsp full garlic, 2 tsp full red chilli powder, 1/2 tsp full coriander powder, 1/4 tsp full cumin powder, 1/3 tsp full turmeric powder, and 1 1/2 tsp full salt. Mix the spices whilst they cook, and once the water has burned away (when the oil starts 'coming to the top'), add the chicken breast and gourd cubes. Lid and let cook for 5 mins.
- Un-lid, and add 1/2 cup sweetcorn and 1/2 bell pepper, mix and let cook for 5 mins (no lid).
- Add 500g Dolmio sauce, and 135g blended tomato, mix and turn to high heat. Once the mixture is bubbling, turn to medium-low heat and cook for 15 mins (or turn to medium-high and cook for 10 mins). Garnish with fresh coriander, if desired.
- Just before eating, add 300ml cream into the chicken mixture and put on low or medium heat. Add 250g cheddar cheese and let it melt in. Add the tagliatelle and let it heat through. Add boiling water if needed, for a soupy sauce. Enjoy with a sprinkling of lemon juice.
Notes
When reheating this dish the next day, add a little milk to achieve the creamy texture again (as refrigerating may cause the pasta to thicken).
Note about measurements/ingredients:
tsp level = filling the teaspoon up to the edges (as if you have levelled (solid) ingredients off with your finger)
tsp full = slightly heaped
tsp heaped = a good mound on top (much higher than 'tsp full')
serving spoon = a large spoon equivalent to 3 tbsp of liquid
cup = 237ml
For baking recipes, the tsp and tbsp are exact amounts and baking spoons are required.
Any green chillies used are the regular Indian green chillies, as opposed to the smaller, hotter bullet chillies. Any mint used is spearmint.