Jollof beef and shrimp Tagliatelle Pasta
Jollof Tagliatelle Pasta is Tagliatelle Pasta cooked in flavorful tomato sauce and you will have a delightful lunch or dinner you and your family or guests can hardly forget. This recipe originated from west Africa and is a little different from the western recipes. The sauce is made of cooked tomato, spices and the meat of your choice. If you like jollof rice or jollof couscous, you will appreciate this recipe. This delicious Jollof Spaghetti recipe is very easy. You can choose to add vegetables. I already have some Jollof rice recipes, click on any link below to view the recipes if you’re interested.
- 1 box thin spaghetti (pre-cooked) – I used Collezione Tagliatelle Pasta
- 2 cup shrimps
- 1 lb kg beef
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 teaspoon chilli powder
- 1 teaspoon curry powder
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1 tablespoon chicken bouillon powder
- 2 3/4 cups chicken stock
- 5 large about 2 lbs plum tomatoes
- 1 large onion
- 1 tablespoon tomato paste
- 3 tbsp vegetable oil
- Salt to taste
In a medium saucepan heat the oil and add the shrimp , garlic, ginger, chilli powder, curry powder, ground allspice, paprika and chicken bouillon powder. cook for 5 mins (until the shrimp turns pink).
Remove the shrimp and add 1 lb beef. Cook for 5 mins.
Add the chopped onion, tomato paste, blended tomato Add the chicken stock and cook until the beef is tender (sauce is about half the amount, and has thickened significantly to look like a paste). This takes about 15-20 minutes, depending on your beef.
Be sure to stir the sauce occasionally to prevent it from burning.
Once the sauce is reduced, taste the sauce and adjust for salt.
Add in the spaghetti and the shrimp. Cover and allow to cook for 3 minutes on low-medium heat.
How to cook the Tagliatelle Pasta?
To make a good Jollof Tagliatelle Pasta, the Tagliatelle Pasta need to be cooked to perfection. The first step is to boil a big pot of water and add a generous amount of salt (about 1 or 2 tablespoon). It should taste like the sea. Please remember to use a lot of water to avoid that the pasta sticks together. Once the water is boiling, add the pasta. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other or to the pot. Cook the pasta 4 mins less that the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta will be cooked in the sauce for 4~7 mins to rewarm the pasta, get “al dente”—a little chewy. Drain cooked pasta well in a colander. I add a little bit of oil to help the pasta not stick together.