Tagliatelle with Ragù alla Bolognese
From Chef Rosario:
The name tagliatelle comes from the Italian verb “tagliare,” which means “to cut.” The name fettuccine comes from the noun “fettucce,” which means thin slices or ribbons. What’s the difference? Tagliatelle are popular in the region of Emilia Romagna and Fettuccine in Lazio. However, the two kinds of pasta are very similar and quite interchangeable in recipes. Every region of Italy has its own terms of endearment for its pasta, and of course, that includes the names and nicknames of pasta shapes.
Bolognese sauce is known in Bologna as Ragù alla Bolognese. It is typically served with tagliatelle and not with spaghetti. The original recipe was archived in 1982 in the Bologna Chamber of Commerce by the Italian Culinary Academy.
Spaghetti Alla Nerano
Nerano is the name of a dreamy small town on the Sorrentopeninsula. This recipe is said to have originated in a local restaurant. The cheese used in the original recipe is called “Provolone del Monaco” but I found that a good caciocavallo was perfect with its buttery texture and mildaroma.
- Chef Rosario
- 8 oz Spaghetti choose bronze die extruded
- 4 Small zucchini max 2” in diameter
- 2 Tbsp Extra virgin olive oil for roasting zucchini
- ¼ Cup Extra virgin olive oil for sauce
- 2 Garlic cloves chopped
- A bunch of fresh basil leaves removed and thinly sliced
- 1 ¼ Cups Pasta water
- Salt and pepper to taste
- 1 Cup Caciocavallo cheese shredded (provolone works as well)
- ¼ Cup Parmigiano Reggiano shredded
Preheat oven to 475 °F
2. Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
3. While water is heating, carefully wash and slice the zucchini (¼” slices). Toss with 2 Tbsp of olive oil and roast for approximately 20 minutes or until lightly golden.
4. Once the water has reached a rapid boil, add salt and then the pasta. Cook
until very al dente (about 1 minute less than the recommended cooking time
on package directions).
5. When pasta is almost ready, heat the olive oil in a large, fairly deep sauté pan over medium heat. Add the garlic and cook for a minute, stirring until it just begins to turn golden.
6. Drain spaghetti (reserving 1 ¼ Cup of pasta water) and add it to the sauté pan. Turn the heat to low and add the reserved pasta water a little at a time as needed to finish cooking the spaghetti and achieve a sauce with a creamy consistency. Add zucchini (reserving a few for garnish) and stir until well incorporated. Season with salt and pepper to taste.
7. Turn heat off!
8. Add the shredded caciocavallo a little at the time along with most of the Parmigiano. Stir and add a little more pasta water if necessary to keep the dish moist and creamy.
9. Transfer to a serving platter, cover with the saved zucchini, the remaining Parmigiano, and a basil garnish.