12-10: Cheesy Tagliatelle

I’ve been meaning to make this one for a while–spinach fettuccini was my favorite as a kid. I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. 🍽

12-10 Cheesy Tagliatelle
I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.

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I mentioned in the beginning that this sauce was similar to a thinned-down Alfredo sauce–Simply Delicious achieves this through the use of regular milk and just a touch of half-and-half as the cream base rather than using full-on heavy cream. Remember–this was the health-conscious 1980s, and low-fat/low-calorie was all the rage.

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Ingredients. I’m using a Mexican blend of cheese for my sauce, and a whole red pepper since it’s small.

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Getting some color on the pepper rings and garlic. I added a bit more butter in after getting that nice color to start the roux. 

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Browned pepper rings simmering in the sauce with the milk/half-and-half whisked in. No herbs yet–the specks are dark pieces of garlic and other assorted brown bits from the earlier sauté in the pan. 

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The sauce picks up more of an orange hue the longer the peppers are in the sauce. I mixed in the peas, basil, & cheese at this point–it’s getting harder to move the whisk through the pan.

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Added my last spices in and held the sauce until the pasta was done cooking. I thinned it out with a bit more milk a few times while holding it on the stove–probably about 1/2 cup total.

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I disregarded their serving suggestion and just threw all the noodles into the pan with the sauce, tossing them together.

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Looks like a light, more vegetable-y version of fettuccini Alfredo to me.

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I neglected to toast the seeds, but it tasted ok anyway. I picked out the vegetables (as I do), but the sauce and noodles were pretty good. If I made it again, I’d purée the red peppers after cooking them and work that into the sauce–the large pepper bits aren’t as appetizing to me as a more pepper-infused sauce.

 

Grade: B+

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