Tagliarini With Mushrooms Garlic And Sage Recipes

TAGLIARINI

Tagliarini image

In my home town during the 1950's and 60's it seemed like every mom made this dish, it had many names and many different ways of making it. It was called Tagliarini, Talarini, Slumgoli and goulosh. This recipe is close to a neighbor's version that I loved as a kid. She called hers Tagliarini.

Provided by Linda Smith

Time 50m

Number Of Ingredients 17

Ingredients

1 c onions, diced
3/4 c bell pepper, chopped
2 clove garlic, minced
2 Tbsp oil
2 lb lean ground beef
2 c canned pear tomatoes, drained
1 1/2 c frozen or canned corn, drained
1/4 c tomato paste
1 tsp oregano
2 tsp salt
1 tsp celery salt
1/2 tsp pepper
1/2 tsp allspice
1 tsp basil, dried
3 sprig(s) parsley, chopped
1 1/2 c grated cheddar cheese
1 lb wide egg noodles

Steps:

1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

TAGLIARINI WITH MUSHROOMS, GARLIC AND SAGE

Tagliarini With Mushrooms, Garlic and Sage image

Provided by Florence Fabricant

Categories dinner, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
3 tablespoons extra-virgin olive oil
6 ounces fresh mushrooms, sliced
6 large garlic cloves, peeled and sliced thin
10 ounces fresh green tagliarini or fettuccine
1 tablespoon fresh sage leaves
Pinch hot red pepper flakes
Freshly grated Parmesan cheese

Steps:

Bring a large pot of salted water to a boil.
While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.
Add the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put it in a warm bowl and toss with the remaining half tablespoon of oil.
Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on side.

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