Jollof Tagliatelle Pasta

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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

Jollof beef and shrimp Tagliatelle Pasta

Jollof Tagliatelle Pasta is Tagliatelle Pasta cooked in flavorful tomato sauce and you will have a delightful lunch or dinner you and your family or guests can hardly forget. 
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Togolese


  • 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
  • cups chicken stock
  • 5 large plum tomatoes
  • 1 large onion
  • 1 tbsp tomato paste
  • 3 tbsp vegetable oil
  • salt to taste


  • 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



To make a good Jollof Tagliatelle Pasta, the Tagliatelle Pasta need to be cooked to perfection.
The first step is to boil a big pot of water and add a generous amount of salt (about 1 or 2 tablespoon). It should taste like the sea. Please remember to use a lot of water to avoid that the pasta sticks together.
Once the water is boiling, add the pasta. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other or to the pot. Cook the pasta 4 mins less that the cooking time on the package, but always taste pasta before draining to make sure the texture is right.
Pasta will be cooked in the sauce for 4~7 mins to rewarm the pasta, get “al dente”—a little chewy. Drain cooked pasta well in a colander. You can add a little bit of oil to avoid the pasta sticking to each other.
Keyword Jollof, Pasta, Shrimp
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