Rich Tomato Sauce Tagliatelle Recipe

Sunday, 11 March 2018

If you know me at all, you know there's one thing I just cannot get enough of. And that's any combination of carbs, tomato sauce and cheese. Pizza? Sure. Nachos? Yes, please. Cheesy chips? Pile them on. So it's no surprise that I've meddled with a few easy pasta dishes over the years. About a year ago I decided I wanted to make the ultimate tomato pasta. This isn't your average 10-minute ragu and penne, this is my favourite pasta recipe of all time. If you've got an hour spare on a Sunday, and want something rich in flavour, and just an absolute treat for a rainy day, this is for you.


  • Tagliatelle (I suppose you could use any sort of pasta for this, but I find anything of the spaghetti family works well, and tagliatelle feels extra special.)
  • Two cans of chopped tomatoes (I use Sainsbury's Taste the Difference Chopped Tomatoes with Chargrilled Vegetables, it's full of flavour.)
  • 1 pint of bouillon vegetable stock (I'm sure other vegetable stocks would work too!)
  • 1 onion, diced
  • 3 gloves of garlic, chopped
  • Salt and black pepper
  • Balsamic vinegar
  • a tablespoon of cooking oil and a tablespoon of butter/margarine


  1. Heat some oil and butter in a large saucepan, and add your onion and garlic. The butter will help give the onions that rich base we're trying to achieve. Season will a very small amount of salt, and go crazy on the black pepper - as well as adding a bit of a kick, black pepper is great for your metabolism. 
  2. Once the onions are soft, pour in your chopped tomatoes, and let that simmer for several minutes. At this point, we're just trying to warm up the sauce and let all the favours infuse a bit.
  3. In a jug, make your litre of vegetable stock, and stir until there are no little lumps.
  4. Add your hot stock to the pan, along with a big dash of balsamic vinegar. Your sauce should now be bubbling away. If at this point it looks way too watery to be a sauce, don't worry, this is how we want it to be at this stage.
  5. Keep your pan over a medium heat, and let the sauce reduce for the next 20 minutes. 
  6. Once the sauce has reduced significantly, and you feel you are ten minutes away from having a thick consistency, add your pasta. (you can either add it at the end already cooked, or let it soften in the sauce.)
  7. Voila! Serve steaming, enjoy.

Whats your go-to comfort recipe? Are you a carb-tomato-cheese junky too? Let me know my lovelies!

Follow me on Bloglovin'


  1. Hi Beth! Thanks so much for your comments on my blog. How exciting you're moving to Bristol! Is that for a new job? I'd be more than happy to point you in the direction of my favourite places to eat and drink. Also if you'd like to meet up for a coffee when you move here that would be great - I know how scary it is moving to Bristol on your own. I did it in 2015 and didn't know anyone! But it is lush here and you will love it.

    This recipe sounds divine! I too love anything cheesy and carby and a good tomato sauce with pasta is my go-to meal on a lazy day. The addition of veg stock (bouillon - yes) and balsamic vinegar is something I must try. Thanks for sharing :D

    Naomi x

    1. Hey! Yep new job, new flat, first time living on my own, the lot! Ah I'd love to meet for a coffee, us fellow Bristol bloggers better stick together eh?! I'll drop you a message once I'm down, thanks so much for the invite!

      Also.. tell me about it, I live off anything tomato based nowadays!

      xx Beth

  2. this sounds delicious! x

  3. Thanks doll, it's so worth the extra cooking time!!


CopyRight © | Theme Designed By Hello Manhattan