Non-VegetarianPiemontese cuisine Main Course

Tajarin al Sugo d'Arrosto

Name: Tajarin al Sugo d'Arrosto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 400 g fresh tajarin (fine piedmontese egg ribbon pasta); 250 ml beef or veal roasting pan juices (sugo d'arrosto); 40 g Unsalted butter; 60 ml dry red wine (such as nebbiolo or barbera); 4 piece fresh sage leaves; 50 g grana padano; 5 g Fine sea salt; 1 g Black pepper

Fine Langhe egg ribbon pasta coated in rich, glossy roast meat pan juices with butter and sage.

🇮🇹Italy· Piedmont

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 540 kcal

Ingredients

0 of 8 gathered

Servings

400 g fresh tajarin (fine piedmontese egg ribbon pasta) — cut very finely
250 ml beef or veal roasting pan juices (sugo d'arrosto) — strained from Sunday roast
40 g Unsalted butter — divided into two portions
60 ml dry red wine (such as nebbiolo or barbera) — for deglazing
4 piece fresh sage leaves — whole
50 g grana padano — finely grated
5 g Fine sea salt — plus more for pasta water
1 g Black pepper — freshly ground

Equipment

•Large pasta pot
•Wide saute pan
•Fine mesh sieve
•Tongs

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 22 g
carbs: 60 g
fibre: 3 g
protein: 22 g
calories: 540 kcal

Instructions

1
Strain the pan juices from a roast through a fine sieve into a bowl.
2
Skim off any heavy surface fat while preserving the rich pan fond beneath.
3
Melt half the butter in a wide frying pan over medium heat with sage leaves.
4
Pour in the red wine and bubble until reduced by half.
5
Pour in the strained roast juices and simmer gently until glossy and lightly thickened.
6
Bring a large pot of salted water to a rolling boil.
7
Drop in the fresh tajarin and boil for two to three minutes until tender.
8
Lift the pasta directly into the sauce using tongs.
9
Add the remaining butter and toss vigorously until every strand is coated in glaze.
10
Turn off the heat, stir through the grated cheese, and serve warm.

Chef's tips

Fresh tajarin cooks in barely three minutes, so ensure your roast sauce is hot and reduced before dropping the pasta into the boiling water. If the pan juices thicken too quickly while tossing, loosen the emulsion with a small ladle of starchy pasta water.

Ingredient substitutions

tajarin → fresh tagliolini or very thin fresh egg fettuccine
sugo d'arrosto → rich homemade beef or veal stock reduced down with a knob of butter

Storage

Store leftover dressed pasta in an airtight container in the refrigerator for up to one day.

Reheating

Reheat gently in a warm pan with a teaspoon of butter and a splash of water over low heat.

Common mistakes to avoid

•Boiling the fine fresh tajarin for too long, which results in soft, broken strands.
•Failing to reduce the roast juices, leaving the sauce watery rather than glossy.

Serving suggestions

Serve immediately in warm shallow bowls topped with extra freshly grated Grana Padano.Pair with a glass of structured Piedmontese red wine like Langhe Nebbiolo or Barbera d'Alba.