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Tagliatelle with fennel sausage and Old Amsterdam cheese: creamy, rich, and full of Italian flavors.

Ingredients

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1 bag of Old Amsterdam Original Grated Cheese

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Olive oil

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400 g Fresh sausage, good quality

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3 cloves of garlic, finely chopped

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1.5 tsp fennel seeds

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1 teaspoon chili flakes

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1 bunch of sage (15g)

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200 ml white wine

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800 g Peeled tomatoes or canned cherry tomatoes

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200 ml chicken stock or water

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100 ml whipping cream

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1 lemon

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400 g Tagliatelle

How to make it:

  1. Heat a generous dash of olive oil in a large frying pan. Remove the casing from the sausage, break the meat into pieces, and fry in the pan for 4-5 minutes until golden brown. Add the garlic, fennel seeds, chili, and 2 sprigs of sage.
  2. Cook briefly and deglaze with white wine. Allow the white wine to evaporate almost completely. Add the peeled tomatoes and chicken stock.
  3. Cover and simmer gently for 45 minutes. Stir, add the whipping cream, and simmer gently for another 45 minutes.
  4. Season the sauce with salt, the zest of 1 lemon, and freshly ground pepper.
  5. Heat a dash of olive oil in a frying pan and fry the remaining sage leaves until crispy.
  6. Cook the tagliatelle according to the instructions on the package in plenty of salted water, drain, and reserve a little cooking liquid.
  7. Add the pasta to the sauce, stir well, and add a dash of pasta water for extra creaminess if desired. Divide the pasta between the plates and top with crispy sage leaves and extra Old Amsterdam Original Grated Cheese!

How to make it:

  1. Heat a generous dash of olive oil in a large frying pan. Remove the casing from the sausage, break the meat into pieces, and fry in the pan for 4-5 minutes until golden brown. Add the garlic, fennel seeds, chili, and 2 sprigs of sage.
  2. Cook briefly and deglaze with white wine. Allow the white wine to evaporate almost completely. Add the peeled tomatoes and chicken stock.
  3. Cover and simmer gently for 45 minutes. Stir, add the whipping cream, and simmer gently for another 45 minutes.
  4. Season the sauce with salt, the zest of 1 lemon, and freshly ground pepper.
  5. Heat a dash of olive oil in a frying pan and fry the remaining sage leaves until crispy.
  6. Cook the tagliatelle according to the instructions on the package in plenty of salted water, drain, and reserve a little cooking liquid.
  7. Add the pasta to the sauce, stir well, and add a dash of pasta water for extra creaminess if desired. Divide the pasta between the plates and top with crispy sage leaves and extra Old Amsterdam Original Grated Cheese!

How to make it:

  1. Heat a generous dash of olive oil in a large frying pan. Remove the casing from the sausage, break the meat into pieces, and fry in the pan for 4-5 minutes until golden brown. Add the garlic, fennel seeds, chili, and 2 sprigs of sage.
  2. Cook briefly and deglaze with white wine. Allow the white wine to evaporate almost completely. Add the peeled tomatoes and chicken stock.
  3. Cover and simmer gently for 45 minutes. Stir, add the whipping cream, and simmer gently for another 45 minutes.
  4. Season the sauce with salt, the zest of 1 lemon, and freshly ground pepper.
  5. Heat a dash of olive oil in a frying pan and fry the remaining sage leaves until crispy.
  6. Cook the tagliatelle according to the instructions on the package in plenty of salted water, drain, and reserve a little cooking liquid.
  7. Add the pasta to the sauce, stir well, and add a dash of pasta water for extra creaminess if desired. Divide the pasta between the plates and top with crispy sage leaves and extra Old Amsterdam Original Grated Cheese!