Tuesday, 24 September 2013

Creamy Tagliatelle with Pork Salami

Tagliatelle  is one of the most interesting forms of pasta, simply because of its appearance. The flat pasta makes a great base for vegetarian and non vegetarian sauces. This is the first time that i have tried tagliatelle and it turned out real nice!

  • Tagliatelle - 200 gms
  • Garlic - 4 cloves finely chopped
  • Onions - 1 small, finely chopped
  • Green Chilies - 3 medium size, finely chopped
  • Pork salami - 10 strips, cut in 1 cm squares
  • Garlic Mayonnaise - 2 tbsp.
  • Whipped Cream - 2 tbsp.
  • Salt & pepper to taste
  • Chili Flakes - 1/2 tsp 
  • Keya Peri Peri seasoning - a pinch
  • Keya all purpose garnishing - 1/2 tsp.
  • Olive oil - 1 tbsp
  • Cheddar cheese for garnishing
  • In a deep pan, boil water. When the water begins to bubble, add the tagliatelle and boil for 4 minutes or till the pasta is soft. Drain the water and sprinkle a few drops of olive oil so that the pasta does not stick.
  • In a separate pan, add olive oil and let it get warm. Add onions, garlic, green chilies and saute till the onions become soft and the garlic is cooked.

  • Now add salt, pepper, peri peri seasoning, all purpose seasoning and saute for 30 seconds. Add the cut pork salami and saute for a minute till the salami is a little cooked.
  • In a bowl, mix whipped cream and mayonnaise. If you think it is a little thick, add 2 tbsp. of milk in it. Add this mix to the pan and saute for 20 seconds. 
  • Add the boiled tagliatelle and using tongs mix with the sauce.
  • To serve, sprinkle cheddar cheese and chili flakes.
Note: I have used pork salami with this pasta. You can also use finely chopped carrots, broccoli and capsicum.