Years ago I had this authentic rustic pasta dish in an old converted farmhouse restaurant near Turin. Loosely translated, Tagliolini al Sugo d’Arrosto means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.

They collected the drippings in a pan below the roast and then used them to toss with the pasta. I still remember it as one of the best things I’ve ever eaten. It was called Tagliolini al sugo d’arrosto. There are many recipes for it, but how do you make it if you can’t have a roast cooking in front of an open fire?

Well, when I found this Spaghetti with Marmite on Nigella Lawson’s blog, I thought this would be great place to start recreating the sugo d’arrosto. With some minor changes and additions it came out absolutely amazing. Basically, we are recreating a roast beef flavor using Marmite, garlic and rosemary. Then I added some roasted beef chunks and voila.

What I didn’t fully appreciate at the time was just how traditional this combination is in Piedmont. The thin egg pasta known locally as tajarin is often served with sugo d’arrosto—the intensely flavored juices left from roasting meat. Traditionally, the roast might be served as the second course while its concentrated cooking juices dress the pasta that comes before it. It’s wonderfully economical cooking: nothing from the roast is wasted.

Interested in some other pasta dishes?

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Pasta all’Amatriciana- North End Version

Marcella Hazan’s Tomato Sauce with Onion and Butter

Stanley Tucci’s Favorite Zucchini Pasta- Spaghetti alla Nerano

Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

And of course, My Favorite Recipes

Ingredients:

1 lb Spaghetti

2 cups Roasted Beef, chuck roast or short ribs. It’s easiest to roast them in the oven on a sheet pan or griddle pan. Save the juices to add to the dish.

3 Tbsp Butter

1 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Marmite

1 clove Garlic, peeled and crushed

One sprig of fresh Rosemary

Freshly ground Black Pepper

Parmesan Cheese

Preparation:

You need to roast your beef in advance and shred it into medium chunks. Once its completed, then set it aside to keep warm and start the water for your pasta. You are going to salt the water, but only about a third of the normal amount, as Marmite is quite salty. Add your pasta to the boiling water and then begin your sauce.

Melt the butter and olive oil in a small sauce pan. Add your crushed clove of garlic, rosemary, black pepper, beef drippings and your Marmite and gently simmer. Just before using, remove the rosemary and garlic.

When your pasta is about two minutes from being finished, siphon off some of the pasta water with a Pyrex measuring cup.

Then drain the pasta and put it back into the still hot pan, add your sauce and a bit of the pasta water and cook it for an additional two minutes, adding additional pasta water as needed until the pasta as well coated. Add in you beef and sprinkle with Parmesan cheese and a bit of chopped parsley and serve.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Tagliolini al Sugo d’Arrosto — Pasta with Italian Roast Gravy

Years ago I had this authentic rustic dish in an old converted farmhouse restaurant near Turin. Loosely translated it means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.

They collected the drippings in a pan below the roast and then used them to toss with the pasta. I still remember it as one of the best things I’ve ever eaten. It was called Tagliolini al sugo d’arrosto. There are many recipes for it, but how do you make it if you can’t have a roast cooking in front of an open fire?

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb Spaghetti
• 2 cups Roasted Beef chuck roast or short ribs.
• 3 Tbsp Butter
• 1 Tbsp Extra Virgin Olive Oil
• 1 1/2 tsp Marmite
• 1 clove Garlic peeled and crushed
• One sprig of fresh Rosemary
• Freshly ground Black Pepper
• Parmesan Cheese

Equipment

• Heavy Pot
• Sauce Pan

Method

 

1. You need to roast your beef in advance and shred it into medium chunks. Once its completed, then set it aside to keep warm and start the water for your pasta. You are going to salt the water, but only about a third of the normal amount, as Marmite is quite salty. Add your pasta to the boiling water and then begin your sauce.
2. Melt the butter and olive oil in a small sauce pan. Add your crushed clove of garlic, rosemary, black pepper, beef drippings and your Marmite and gently simmer. Just before using, remove the rosemary and garlic.
3. When your pasta is about two minutes from being finished, siphon off some of the pasta water with a Pyrex measuring cup.
4. Then drain the pasta and put it back into the still hot pan, add your sauce and a bit of the pasta water and cook it for an additional two minutes, adding additional pasta water as needed until the pasta as well coated. Add in you beef and sprinkle with Parmesan cheese and a bit of chopped parsley and serve.

Notes

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