Meals and Courses

Pesto and Meatball Tagliatelle

cook 20 mins
  • 2 tablespoons olive oil
  • 200 g (7 oz) smoked bacon, chopped
  • 8 pork sausages (about 500 g/1 lb), skinned
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 100 ml (3½ fl oz) red wine
  • 500 g (1 lb) passata or sieved tomatoes
  • 3 tablespoons red pesto
  • 700 g (1 lb 7 oz) fresh tagliatelle
  • salt and pepper
  • freshly grated Parmesan cheese, to serve (optional)
  • Heat the oil in a large frying pan and cook the bacon over a medium-high heat for 2–3 minutes, until lightly golden. Meanwhile, roll the sausagemeat into 24 balls. Add to the pan and fry for a further 2–3 minutes, shaking occasionally, until lightly browned all over.
  • Add the onion and garlic and cook for 3–4 minutes, stirring occasionally, until beginning to soften. Pour in the wine and simmer rapidly for 1 minute, or until reduced by half. Stir the passata and pesto into the pan with a pinch of salt and pepper, then simmer for 7–8 minutes, until thickened slightly.
  • Meanwhile, cook the tagliatelle in a pan of salted boiling water for 2–3 minutes, or according to the packet instructions, until ‘al dente’. Drain and heap into 4 warmed bowls.
  • Spoon the pesto meatballs over the pasta and serve immediately with plenty of grated Parmesan, if desired.
Like This? Try These
More on Food