Scrumptious Chipolata Tagliatelle

I recently tweeted Nigel Slater and asked him for a suggestion as to what I could do with chipolatas, he kindly replied suggesting a cream and mustard sauce with some pasta. Hence my inspiration was fired up and I came up with the following recipe. I decided against cream as I have over indulged the family recently, plus I have always a constant supply of low fat Greek yogurt in the fridge. I also decided that wholegrain  mustard and cider were perfect bed fellows for the chipolatas. My husband and children absolutely loved this dish and even if the yogurt does curdle it doesn’t spoil the taste!

If you have any chipolatas left over from a BBQ then they would be perfect for this dish.

As chipolatas and cider are cheaper than cuts of meat and wine I am entering this dish it into Helen of Fuss FreeFlavours “Frugal Food Fridays” event which is being hosted by Jen over at Blue Kitchen Bakes.

First cut up the chipolatas and roast on a baking tray in the oven.

Soften the onions and then add the cider, stock and mustard and simmer for 10 mins.

Roast the chipolatas until golden brown all over.

Add the seasoning and yogurt to the cider reduction and then stir in the sausages.

Now pile on to the tagliatelle and serve with a green salad or some petite pois!


5.0 from 8 reviews
Scrumptious Chipolata Tagliatelle
Prep time
Cook time
Total time
Chipolatas in a delicious cider, mustard and yogurt sauce served on a bed of tagliatelle.
Recipe type: Main
Serves: 4
  • 12 Chipolatas
  • 1tbsp Olive oil
  • 1 Large red onion, sliced
  • 175g Greek yogurt (low or full fat)
  • 1 tbsp Wholegrain mustard
  • 250ml Chicken stock
  • 250ml Cider or Scrumpy
  • Salt & freshly milled pepper
  • 350g Tagliatelle
  1. Preheat the oven to 180°C.
  2. Cut the chipolatas into four pieces each and place on a large baking tray/roasting pan and bake in the oven for 20 – 30 minutes until browned all over turning occasionally.
  3. Heat the oil in a large frying pan and soften the onion for about 10 minutes.
  4. Then add the mustard, cider and stock and simmer for 10 minutes. If using leftover chipolatas then add them now.
  5. Meanwhile cook the tagliatelle according to their instructions
  6. Add the seasoning and yogurt to the cider reduction, then stir in the chipolata pieces and heat through gently (do not boil or it will curdle).
  7. Serve on a bed of tagliatelle with a good salad or petite pois.



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  1. Paul Wilson

    Mmmm quick and tasty.

  2. Kirsty Fox

    This looks good and something that my kids would like to eat.

    1. Camilla

      Yes I bet they’d love it, my kids do:-)

  3. Jane Davies

    Looks divine, will have to add this one to the book !

    1. Camilla

      Thanks Jane, a favourite here:-)

  4. Heather Haigh

    What a nice sounding, straightforward, recipe. One to remember when I’m stuck with the meal planning. Thank you.

  5. Sarah Cooper

    Must try this recipe

  6. Paul Wilson

    Edit: Scrumptious is the word. 🙂

  7. Paul Wilson

    Scrumptious is just the world

  8. William Gould

    Oooo great! With possibly some mushrooms to bulk it up a bit?

    1. Camilla

      I wouldn’t personally put mushrooms in as the flavour combo is just perfect here – my family love this dish.

  9. Anne Dalzell

    Love the look of this tasty dinner, you really know how to make hearty, delicious grub.

    1. Camilla

      Thank you Anne, it’s a regular here as popular with whole family:-)

  10. Ann Robinson

    It looks good, i wouldn’t have thought of putting chipolatas with pasta but will after seeing this.

  11. Sarah Pace

    Hi. This sounds lush! Am thinking of making it for supper tomorrow. Do you think it would be ok to substitute the cider for apple juice if making for a toddler or does the alcohol burn off?

    1. Camilla

      Ooh, I would have thought that the alcohol would burn off but not being a chemist wouldn’t like to say definitely so! Apple juice might be too sweet as the cider is more tart, but not having tried I can’t really say for sure!

  12. Geoff Clark

    A great dish and scrumptious is one of my favourite words!

    1. Camilla

      Thanks it’s a favourite here:-)

  13. Heather Haigh

    That sounds really tasty and satisfying – plus it’s an excuse to buy cider!

  14. Geoff Clark

    It’s only 9.30am but after seeing this I could be on for a very early lunch

  15. glenn hutton

    Very nice and tasy looking meal…

  16. tjs1963

    This looks and sounds really delicious, we all love pasta, so filling and versatile.

  17. Carolyn Clapham

    That sounds nice. I will have a go at making it soon.

    I’ve been using sausages myself in pasta dishes recently and love the distinctive flavour they give (but I have been using good-quality sausages that I’ve chopped up into small chunks and fried before adding the other ingredients)

    1. Camilla

      Thank you. Oh yes, I only use good quality sausages – the family would down tools otherwise:-)

  18. Ursula Hunt

    cant beat pasta dishes for ease and taste

  19. K Mayers

    What an interesting idea! I wouldn’t never have thought of tweeting a chef for ideas to be honest but you certainly got some inspiration from him. I think I would’ve stuck with the cream personally, though it may be a case of trial and error as to which I’d prefer. Everything else I like the idea of though 🙂

  20. Ursula Hunt

    Looks delicious

  21. Tracy Nixon

    I love pasta and this recipe looks lovely!

  22. Lisa Williams

    I have to say after making this it is absolutely delicious thank you so much 🙂

    1. Camilla

      Thank you so much, we eat this very regularly:-)

  23. Heather Haigh

    Sounds like a scrummy dish for a miserable weather day like today.

  24. prwilson

    Quick and tasty Italian.

  25. Lisa Williams

    this looks utterly delicious I really have to try this 🙂 Thank you

  26. Tracy Nixon

    What a wonderful recipe! I will defo give this one a try! Thanks so much for sharing!!!

  27. Annie Costa

    This looks absolutely delicious,thanks for sharing!

  28. Maya Russell

    I’d never thought of using yogurt, only cream. Thanks for the recipe.

  29. rita cooks italian

    What delicious pasta sauce and what interesting combination of ingredients, I never tried to mix yogurt and mustard sausages, healthier than cream!!

    1. Camilla

      Thank you, it’s already become a regular favourite in our house!

  30. Jacqueline @How to be a Gourmand

    Great that you got Nigel involved Camilla and that he is so approachable. Like you, I would avoid using cream and opt for greek yoghurt instead. I wonder how you can prevent it from curdling. Love the combination of mustard, cider and chipolatas. Great family dish 🙂

    1. Camilla

      As well as Nigel influencing this recipe, I think subconsciously you did as well with your not being keen on cream view, plus we all OD’d of cream choux buns recently so I was feeling guilty! I have a feeling that if one uses full fat Greek yogurt the curdling would be fixed, but I only ever buy no or low fat so that’s a price I’m willing to pay =D

  31. Cakeboule

    This looks good I was thinking the other day if I could make a pasta dish with some sausages and then I see this! Thanks fo the inspiration.

    1. Camilla

      Nigel inspired me, I’ve inspired you, it’s all good!

  32. Jen

    Thanks for entering this into Frugal Food Fridays, I love the look of those little nuggets of sausage, it’s making me hungry now!

    1. Camilla

      Thank you, I’m sure I will be posting again!

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