{"id":770,"date":"2025-09-30T14:45:41","date_gmt":"2025-09-30T12:45:41","guid":{"rendered":"https:\/\/oldamsterdam.com\/?post_type=recepten&p=770"},"modified":"2025-11-10T15:04:14","modified_gmt":"2025-11-10T14:04:14","slug":"tagliatelle-fennel-sausage","status":"publish","type":"recepten","link":"https:\/\/oldamsterdam.com\/recipes\/tagliatelle-fennel-sausage\/","title":{"rendered":"Tagliatelle with creamy fennel sausage ragout, crispy sage"},"content":{"rendered":" \n\n\n
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How to make it:<\/h2>\n
    \n
  1. Heat a generous dash of olive oil in a large frying pan. Remove the casing from the sausage, break the meat into pieces, and fry in the pan for 4-5 minutes until golden brown. Add the garlic, fennel seeds, chili, and 2 sprigs of sage.<\/li>\n
  2. Cook briefly and deglaze with white wine. Allow the white wine to evaporate almost completely. Add the peeled tomatoes and chicken stock.<\/li>\n
  3. Cover and simmer gently for 45 minutes. Stir, add the whipping cream, and simmer gently for another 45 minutes.<\/li>\n
  4. Season the sauce with salt, the zest of 1 lemon, and freshly ground pepper.<\/li>\n
  5. Heat a dash of olive oil in a frying pan and fry the remaining sage leaves until crispy.<\/li>\n
  6. Cook the tagliatelle according to the instructions on the package in plenty of salted water, drain, and reserve a little cooking liquid.<\/li>\n
  7. Add the pasta to the sauce, stir well, and add a dash of pasta water for extra creaminess if desired. Divide the pasta between the plates and top with crispy sage leaves and extra Old Amsterdam Original Grated Cheese!<\/li>\n<\/ol>\n\n <\/div>\n\n <\/div>\n <\/section>\n\n\n \n\n
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    How to make it:<\/h2>\n
      \n
    1. Heat a generous dash of olive oil in a large frying pan. Remove the casing from the sausage, break the meat into pieces, and fry in the pan for 4-5 minutes until golden brown. Add the garlic, fennel seeds, chili, and 2 sprigs of sage.<\/li>\n
    2. Cook briefly and deglaze with white wine. Allow the white wine to evaporate almost completely. Add the peeled tomatoes and chicken stock.<\/li>\n
    3. Cover and simmer gently for 45 minutes. Stir, add the whipping cream, and simmer gently for another 45 minutes.<\/li>\n
    4. Season the sauce with salt, the zest of 1 lemon, and freshly ground pepper.<\/li>\n
    5. Heat a dash of olive oil in a frying pan and fry the remaining sage leaves until crispy.<\/li>\n
    6. Cook the tagliatelle according to the instructions on the package in plenty of salted water, drain, and reserve a little cooking liquid.<\/li>\n
    7. Add the pasta to the sauce, stir well, and add a dash of pasta water for extra creaminess if desired. Divide the pasta between the plates and top with crispy sage leaves and extra Old Amsterdam Original Grated Cheese!<\/li>\n<\/ol>\n\n <\/div>\n \n <\/div>\n <\/div>\n<\/section>\n\n\n \n\n
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      \n
      \n \n
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      How to make it:<\/h2>\n
        \n
      1. Heat a generous dash of olive oil in a large frying pan. Remove the casing from the sausage, break the meat into pieces, and fry in the pan for 4-5 minutes until golden brown. Add the garlic, fennel seeds, chili, and 2 sprigs of sage.<\/li>\n
      2. Cook briefly and deglaze with white wine. Allow the white wine to evaporate almost completely. Add the peeled tomatoes and chicken stock.<\/li>\n
      3. Cover and simmer gently for 45 minutes. Stir, add the whipping cream, and simmer gently for another 45 minutes.<\/li>\n
      4. Season the sauce with salt, the zest of 1 lemon, and freshly ground pepper.<\/li>\n
      5. Heat a dash of olive oil in a frying pan and fry the remaining sage leaves until crispy.<\/li>\n
      6. Cook the tagliatelle according to the instructions on the package in plenty of salted water, drain, and reserve a little cooking liquid.<\/li>\n
      7. Add the pasta to the sauce, stir well, and add a dash of pasta water for extra creaminess if desired. Divide the pasta between the plates and top with crispy sage leaves and extra Old Amsterdam Original Grated Cheese!<\/li>\n<\/ol>\n\n <\/div>\n \n <\/div>\n <\/div>\n<\/section>\n\n\n \n\n
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        <\/h2>\n\n
        \n \n \t\n\t\n<\/svg>\n <\/a>\n\n \n \n \n<\/svg>\n <\/a>\n\n \n \n \n<\/svg>\n <\/a>\n\n \n \t\n\t\n<\/svg>\n <\/a>\n\n \n \t\n\t\n<\/svg>\n <\/a>\n\n \n \n \n<\/svg>\n <\/a>\n <\/div>\n <\/div>\n<\/section>\n\n\n \n\n
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