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Scrumptious Chipolata Tagliatelle on a plate
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5 from 8 votes

Scrumptious Chipolata Tagliatelle

Chipolatas in a delicious cider, mustard and yogurt sauce served on a bed of tagliatelle.
Course Main
Cuisine British
Keyword chipolata, leftovers, Pasta
Prep Time 45 minutes
Cook Time 7 minutes
Servings 4 people
Author Camilla Hawkins


  • 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.