Type what you have

Ingredients

• ✓ tagliatelle pasta
• sun-dried tomato
• sour cream
• ricotta cheese
• parmesan cheese
• flat-leaf parsley
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ tagliatelle pasta
• heavy cream
• blue cheese
• lemon juice
• garlic powder
• nutmeg
• oregano
• basil
• salt
• white pepper
• black pepper
• olive oil
• walnut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until tender yet firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, heat cream in a saucepan over low heat until warm; stir in blue cheese, lemon juice, garlic powder, nutmeg, oregano, basil, salt, white pepper, and black pepper. Cook very gently until blue cheese has melted and sauce is hot; make sure the sauce doesn't boil.
3. 3 Drain tagliatelle and return to the pot. Drizzle olive oil over top and toss gently to coat. Transfer to a serving dish.
4. 4 Pour blue cheese sauce over tagliatelle. Top with walnuts to serve.

By VicktoRi

Ingredients

• ✓ tagliatelle pasta
• pancetta bacon
• carrot
• celery
• onion
• olive oil
• ground beef
• ground pork
• white wine
• tomato
• nutmeg
• salt
• red pepper
• beef stock
• heavy cream
• parmesan cheese

Instructions

1. 1 Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.
2. 2 Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
3. 3 Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.
4. 4 Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.
5. 5 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.
6. 6 Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

By Howard

Ingredients

• ✓ tagliatelle pasta
• lemon juice
• pecorino romano cheese
• black pepper
• sea salt
• yellow onion
• red pepper flake
• garlic
• olive oil
• salt
• garlic
• lemon
• pecorino romano cheese
• sunflower seed
• olive oil
• parsley
• basil

Instructions

1. 1 Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
3. 3 While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
4. 4 Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
5. 5 Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

By Jonathan Charbz