Creamy Cumberland Sausage Tagliatelle

Name: Creamy Cumberland Sausage Tagliatelle
Ingredients: 3 ks free-range Cumberland sausages; 150 g tagliatelle; parsley; free-range eggs; 150 g Parmesan cheese; black pepper; olive oil; 4 strúčiky garlic; 9 vetvička fresh basil; 2 konzervy canned plum tomatoes; 200 g dry ciabatta bread; canned white beans; 1 PL red wine vinegar; 12 ks British pork chipolata sausages; 600 g cherry tomatoes; 200 g rosemary focaccia; 200 g baby carrots; 400 g pork fillet; 800 g Maris Piper potatoes; 20 g cheddar cheese; prosciutto; fresh sage; 500 g dried chickpeas; 1000 g plum tomatoes; 2 ks preserved lemons; 2 ČL Moroccan ras el hanout spice; 900 g beef shank with bone; butter; 120 ml Worcestershire sauce; coarse mustard

#Jamie Oliver#Cumberland sausage#tagliatelle#carbonara style#quick recipe

This quick and simple recipe features tender Cumberland sausage meatballs cooked to golden perfection and tossed with tagliatelle in a creamy Parmesan and parsley sauce. Ready in just minutes, it’s a comforting and flavorful meal perfect for any night.

Ingredients extracted via AI

3 ks free-range Cumberland sausages150 g tagliatelleparsleyfree-range eggs150 g Parmesan cheeseblack pepperolive oil4 strúčiky garlic9 vetvička fresh basil2 konzervy canned plum tomatoes200 g dry ciabatta breadcanned white beans1 PL red wine vinegar12 ks British pork chipolata sausages600 g cherry tomatoes200 g rosemary focaccia200 g baby carrots400 g pork fillet800 g Maris Piper potatoes20 g cheddar cheeseprosciuttofresh sage500 g dried chickpeas1000 g plum tomatoes2 ks preserved lemons2 ČL Moroccan ras el hanout spice900 g beef shank with bonebutter120 ml Worcestershire saucecoarse mustardfresh corianderparsley600 g free-range chicken thighsmixed wild and cultivated mushroomsleaf chivesfresh basil leavesnatural yogurtbuttery puff pastryextra virgin olive oil2 PL tikka pastecauliflower300 g MSC-certified king prawnsred pestorosé winefresh thymeminced ground beefcherry-style vine tomatoesseedless Canadian grapeswhite fish fillets300 g basmati ricegreen olive tapenadeblack pudding sausages1 ks fresh avocadofresh mint leaves1 hrnček dried farfalle pastagorgonzola cheese2 ks pearsdry radicchio lettucewalnutscanned tuna4 ČL baby capersdried oregano300 g fresh prawns4 strúčiky garlic150 g tagliarini pasta4 ks fresh chili peppersmango chutneycoriandercurry paste300 g king prawnslimeswhite rice vinegarwhite fish filletsspiraled garlic350 g cherry tomatoes2 ks white fish filletssoft mascarpone cheesefresh fenneldried basil leavestuna steakmiso pastesesame seedsshallotsaruguladried ras el hanout spice

Procedure generated via AI

Bring a large pot of salted water to a boil.
Add 150g tagliatelle and cook for 12 minutes until al dente.
Meanwhile, break three British Cumberland sausages into approximately 18 small meatballs.
Crush and freshly grind black pepper in a mortar and pestle.
Coat the sausage meatballs evenly with the freshly ground black pepper.
Heat a little oil in a frying pan and fry the sausage meatballs until golden brown on all sides.
Roughly chop a whole bunch of parsley, including the stems.
In a bowl, whisk together eggs, chopped parsley, and 30g freshly grated Parmesan cheese.
Drain the pasta but keep a little of the cooking water; immediately add the pasta to the pan with the sausage meatballs and remove from heat.
Quickly stir in the egg mixture with the pasta and sausage meatballs, adding reserved cooking water little by little to create a creamy, smooth emulsion sauce.