Published by
Dalisa
Tagliatelle with Primavera Sausage Meatballs and Herbs
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Baking — 25
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Preparation — 40
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Servings — 8
Ingredients
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500 g
of tagliatelle
Creamy herb sauce
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500 ml (2 cups)
cream
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375 ml (1 1/2 cups)
chicken broth
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500 ml (2 cups)
fresh basil
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75 ml (1/3 cup)
fresh oregano leaves
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125 ml (1/2 cup)
fresh parsley, coarsely chopped
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Juice of 1 lemon
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2
cloves garlic, chopped
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15 ml (1 tbsp)
honey
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3.75 ml (3/4 tsp)
salt
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1.25 ml (1/4 tsp)
hot pepper flakes
Sausage meatballs
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3
packages (375 g each) of Dalisa Primavera sausages
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1
egg
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250 ml (1 cup)
breadcrumbs
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30 ml (2 tbsp)
capers
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1
clove garlic, chopped
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75 ml (1/3 cup)
fresh basil, chopped
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75 ml (1/3 cup)
fresh parsley, chopped
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2.5 ml (1/2 tsp)
salt
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1.25 ml (1/4 tsp)
hot pepper flakes
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5 ml (1 tsp)
dried oregano
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10 ml (2 tsp)
herbes de Provence
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125 ml (1/2 cup)
pitted and finely chopped prunes
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Pepper
Toppings
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60 ml (1/4 cup)
roasted pine nuts
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1
small red apple, finely diced
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60 ml (1/4 cup)
fresh parsley, finely chopped
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Pepper
Preparation
Creamy herb sauce
- Blend all sauce ingredients in a blender until very smooth. Set aside.
Primavera Sausage Meatballs
- Preheat oven to 400°F and place rack in the centre. Line a baking sheet with parchment paper.
- In a large bowl, mix all the ingredients for the meatballs. Shape into balls of the desired size and place them on the baking sheet. Bake for 20 minutes.
- While the meatballs are cooking, cook the tagliatelle according to the instructions on the package in a pot of boiling salted water.
- Put drained pasta in a large saucepan and toss gently with sauce and meatballs. Cook over medium heat for about 3 minutes until sauce thickens slightly, stirring gently.
- To serve, garnish with pine nuts, diced apple, fresh parsley and pepper.
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