Caz Hildebrand, Jacob Kenedy

Tagliatelle: Stew Juice

Tagliatelle al Sugo D’Arrosto

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Geometry of Pasta
The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

We often turn to the potato or to rice when we have a sauce from a stew or pot-roast to mop up. But noodles (especially rich, eggy tagliatelle) provide not only one of the most traditional, but one of the best ways to do so.

Method

In some of the recipes (ragù Napoletana; sugo di coda, coniglio all’Ischitana, Cuscussù with fish and almonds) we are already doing this, although these tomato-based sauces seem designed for their pasta. Almost any stew’s juices