Homemade tagliatelle with pork meatballs and in a creamy sauce

Name: Homemade tagliatelle with pork meatballs and in a creamy sauce
Total time: 2700 s
Yield: 4 servings
Cuisine: South African
Ingredients: 500 g freshly made tagliatelle (pasta); Drizzle of olive oil plus extra to add to the boiling water; 350 g pork meatballs; 4 cloves garlic, crushed; 5 sage leaves; 150 g cream; 1 punnet portobello mushrooms,cleaned and roughly chopped; 50 g Parmesan cheese; 2 liters boiling water for the pasta; 100 g cooked butternut cubed; 2 tablespoons olive oil plus extra to add to boiling water; 1 teaspoon sea salt plus a pinch to season; 1 pinch black pepper; 2 tablespoons butter; 1 lemon juiced; 1 cup chicken stock

Dominique Solomon @cook_7578122

Cape Town, South Africa

Winter is the best time to eat pasta and to do so quite frequently! :) this is my own recipe which I have developed.

Dominique Solomon @cook_7578122

Cape Town, South Africa

Winter is the best time to eat pasta and to do so quite frequently! :) this is my own recipe which I have developed.

Saved

Ingredients

30-45 minutes

4 servings

500 gfreshly made tagliatelle (pasta)
Drizzle of olive oil plus extra to add to the boiling water
350 gpork meatballs
4 clovesgarlic, crushed
5sage leaves
150 gcream
1 punnetportobello mushrooms,cleaned and roughly chopped
50 gParmesan cheese
2 litersboiling water for the pasta
100 gcooked butternut cubed
2 tablespoonsolive oil plus extra to add to boiling water
1 teaspoonsea salt plus a pinch to season
1 pinchblack pepper
2 tablespoonsbutter
1lemon juiced
1 cupchicken stock

Saved

Steps

30-45 minutes

1

In a pan/ heavy based pot, melt the butter and equal amount of olive oil.
2

Add the pork meatballs and cook until golden brown in colour. Add the mushrooms to the pot with the meatballs and cook for a further 5 minutes on a medium to high heat. Add the garlic, take care not to burn the garlic, or the dish will have a bitter taste. Add the lemon juice and sage.
3

Then add the stock and scrape the bottom of the pan with a wooden spoon to allow all the flavour the resurface. Let it reduce by half. Then add the cream and simmer at a medium temperature. Season with salt and pepper.
4

Boil the water and add the salt and olive oil. Once rapidly boiling, add the fresh pasta and only boil for 5 minutes(cook until aldenté) toss in the pasta to the pot with the meatballs and now add the butternut and stir to combine. Grate the cheese over the pasta and serve whilst hot! :)