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Old 12-02-2016, 04:15 PM   #1
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Sauces for tagliatelle

I made tagliatelle last week and it was rather fun. It was also extremely tasty with ragu alla Bolognese. I'd love ti make it again, but I am struggling to come up with any other sauces. Most sources I have suggest ragu alla Bolognese or "a rich meat sauce." Even Marcella Hazan's Essentials of Italian Cooking does not shed much more light on it.

Does anyone here have any suggestions of what can served with tagliatelle? Preferably authentic Italian for the immersion!

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Old 12-02-2016, 04:58 PM   #2
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Just Google tagliatelle. The results are a multitude of sauces. I think the fresh corn pesto looks pretty darn good IMO.
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Old 12-02-2016, 06:54 PM   #3
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Alfredo or carbonara
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Old 12-03-2016, 12:54 AM   #4
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Brown butter and sage sauce, or crushed sausage, aglio olio, and red pepper flakes are two of my "something different" sauces to go with good pasta.
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Old 12-03-2016, 04:05 AM   #5
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Alfredo and carbonara...does that mean creamy sauces are a good pairing?

Also, does anyone know of any other meat sauces than the Bolognese ragu? The only other one I can think of is Marcella Hazan's chicken liver sauce.
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Old 12-03-2016, 06:12 AM   #6
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I would argue "No". Creamy sauces are for smaller noodles, Fetuchini. Big noodles require Big Sauces! A big beef or Liver or Pork sauce is served on big noodles, the meat is usually serve separately as a Secondo.
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Old 12-03-2016, 06:26 AM   #7
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Served as a secondo? As in cooking the meat in the sauce, removing it and using the sauce for a pasta course?
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Old 12-03-2016, 07:49 AM   #8
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Yes, when I've had this dish, I had a nice salad, then a huge plate of pasta with sauce, with wine and bread, and then when you think you can have no more.. here comes the Meat! Then when You Really think you can have no more, you get sliced fruit with cheese and a Port wine. It is very nice!
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Old 12-03-2016, 07:53 AM   #9
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Pork shoulder ragu: http://food52.com/blog/15270-genius-...-dinner-party/
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Old 12-03-2016, 08:44 AM   #10
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Quote:
Originally Posted by giggler View Post
I would argue "No". Creamy sauces are for smaller noodles, Fetuchini. Big noodles require Big Sauces! A big beef or Liver or Pork sauce is served on big noodles, the meat is usually serve separately as a Secondo.
Eric, Austin Tx.
The Fettuccine and tagliatelle I buy are about the same width. I have made spinach tagliatelle alfredo and it was wonderful. You may be thinking of papardeli (sp) wide noodles.
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