Caribbean-style Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian Tagliatelle al ragù alla Bolognese is known for its hearty meat sauce and pasta, our Caribbean adaptation infuses the dish with a burst of tropical flavors. We incorporate Caribbean spices, such as allspice and Scotch bonnet peppers, to add a kick of heat and depth to the sauce. Additionally, we substitute traditional ground beef with flavorful jerk-spiced chicken for a Caribbean twist. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 500g (1.1 lb) boneless, skinless chicken breasts, diced 500g (1.1 lb) boneless, skinless chicken breasts, diced
• 2 teaspoons Caribbean jerk seasoning 2 teaspoons Caribbean jerk seasoning
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, and carrot. Sauté until the vegetables are softened.
3. 3.
   Add the diced chicken to the skillet and cook until browned.
4. 4.
   Sprinkle the Caribbean jerk seasoning, allspice, and minced Scotch bonnet pepper over the chicken. Stir well to coat the chicken with the spices.
5. 5.
   Stir in the diced tomatoes, tomato paste, and brown sugar. Season with salt and pepper to taste. Simmer the sauce for 20 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Caribbean-style ragù sauce over the cooked tagliatelle pasta. Garnish with fresh parsley.

Treat your ingredients with care...

• Chicken — Ensure the chicken is diced into small, uniform pieces to ensure even cooking.
• Scotch bonnet pepper — Use gloves when handling the pepper and be cautious of its heat. Adjust the amount according to your spice preference.
• Tagliatelle pasta — Cook the pasta until al dente to maintain its texture and prevent it from becoming mushy.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the Caribbean jerk seasoning for a few hours before cooking.
• Adjust the spiciness of the dish by adding more or less Scotch bonnet pepper.
• If you prefer a smoother sauce, use an immersion blender to puree the diced tomatoes before adding them to the skillet.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Caribbean-style Tagliatelle al ragù alla Bolognese hot, garnished with fresh parsley. Accompany it with a side of garlic bread or a simple green salad to complete the meal.

Presentation advice

For an appealing presentation, twirl the tagliatelle pasta onto individual plates and generously ladle the Caribbean-style ragù sauce over the top. Sprinkle some freshly chopped parsley on the sauce for a pop of color.