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- Pour the sauce mixture over the nests and meatballs, ensuring the liquid surrounds the nests but doesn’t fully submerge them.
- Cover the pan with a lid and simmer over low to medium heat for 20 minutes. During this time, the pasta absorbs the flavorful broth while the meatballs cook to perfection.
5. Add the Cheese
- Sprinkle the shredded cheese generously over the nests and cover the pan again.
- Allow the dish to simmer for an additional 5 minutes, letting the cheese melt into a golden, bubbly topping.
6. Garnish and Serve
- Turn off the heat and sprinkle chopped spring onions over the nests for a fresh, vibrant finish.
- Serve hot and enjoy this comforting, cheesy masterpiece with a side salad or crusty bread.
Tips for Making the Perfect Tagliatelle Nests
- Choose the Right Pan: Use a wide, deep skillet with a lid to ensure even cooking.
- Don’t Skip the Lid: Covering the pan traps steam, allowing the pasta to cook properly in the sauce.
- Use Quality Cheese: A good melting cheese like mozzarella, cheddar, or a combination will enhance the dish’s creamy texture.
- Experiment with Flavors: Add a pinch of chili flakes for heat or fresh herbs like basil for extra aroma.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet with a splash of water or broth to prevent the pasta from drying out.
- Freezing: While freezing is not ideal for pasta, you can freeze the cooked meatballs and sauce separately for up to 2 months.
