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Tagliatelle Pasta, just like jollof rice is a special mix with a delicious and well-spiced tomato sauce. This dish comes from West Africa and is a little different from what you’d get in the United States.
Tomatoes, spices, and the meat of your choosing make up the sauce. You’ll love this recipe if you like jollof rice or Jollof couscous.
This Jollof Spaghetti recipe is amazing. You also have the option of including vegetables.
Origin Of Tagliatelle
Tagliatelle is the classic sort of pasta from the Emilia-Romagna and Marche areas of Italy. It is derived from the Italian word, tagliare, meaning to cut. Individual tagliatelle pieces are long, flat ribbons that are similar in shape to fettuccine and are typically 6 mm ¼inches broad.
It can be eaten with a variety of sauces, but a meat sauce or Bolognese sauce is the standard. Traditional egg pasta is used to make it. One egg to one hundred grams of flour is the usual ratio.
How To Cook Tagliatelle Pasta
The best way to prepare this pasta is to boil it in salted water. Then, when you’ve placed your tagliatelle, continue cooking them until they’re cooked on the inside but still firm to the bite on the outside.
Afterward, you can mix it with your well-spiced mix and any protein of your choice. Thereafter, serve and enjoy yourself or your family!
How To Eat Tagliatelle
Tagliatelle, as delicious as it is, is not the easiest pasta to eat. Instead of using a spoon to eat this dish, use a fork instead. To prevent strands from dangling haphazardly from your mouth, carefully swirl them around your fork until you have a small, compact amount wrapped neatly around the prongs.
Also, try to avoid stuffing your mouth with food. Eating slowly and deliberately is not only courteous; it also helps you to savor and appreciate your food while also demonstrating respect for the person who prepared it. haha!
Jollof beef and shrimp Tagliatelle Pasta
Ingredients
- 1 box thin spaghetti pre-cooked
- 2 cups shrimp
- 1 kg beef
- 1 tsp garlic
- 1 tsp ginger powder
- 1 tsp chili powder
- 1 tsp curry powder
- 1 tsp allspice ground
- 1 tsp paprika
- 1 tbsp chicken bouillon powder
- 2¾ cups chicken stock
- 5 large plum tomatoes
- 1 large onion
- 1 tbsp tomato paste
- 3 tbsp vegetable oil
- salt to taste
Instructions
- In a medium saucepan heat the oil and add the shrimp , garlic, ginger, chilli powder, curry powder, ground allspice, paprika and chicken bouillon powder. cook for 5 mins (until the shrimp turns pink).
- Remove the shrimp and add 1 lb beef. Cook for 5 mins.
- Add the chopped onion, tomato paste, blended tomato Add the chicken stock and cook until the beef is tender (sauce is about half the amount, and has thickened significantly to look like a paste). This takes about 15-20 minutes, depending on your beef.
- Be sure to stir the sauce occasionally to prevent it from burning, once the sauce is reduced, taste the sauce and adjust for salt.
- Add in the spaghetti and the shrimp. Cover and allow to cook for 3 minutes on low-medium heat.
- Serve hot
