Scrumptious Chipolata Tagliatelle
Chipolatas in a delicious cider, mustard and yogurt sauce served on a bed of tagliatelle.
Servings 4 people
- 12 Chipolatas
- 1 tbsp Olive oil
- 1 Large red onion sliced
- 175 g Greek yogurt low or full fat
- 1 tbsp Wholegrain mustard
- 250 ml Chicken stock
- 250 ml Cider or Scrumpy
- Salt & freshly milled pepper
- 350 g Tagliatelle
Preheat the oven to 180°C.
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.
Heat the oil in a large frying pan and soften the onion for about 10 minutes.
Then add the mustard, cider and stock and simmer for 10 minutes. If using leftover chipolatas then add them now.
Meanwhile cook the tagliatelle according to their instructions
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).
Serve on a bed of tagliatelle with a good salad or petite pois.