No need to make reservations, hire a babysitter, dress up, and sit in traffic. With this UCOOK recipe, you can enjoy a restuarant-quality meal right in the comfort of your own home, Chef! Strands of al dente tagliatelle pasta is coated in a white wine, garlic & crème fraîche sauce. Plump peas, crispy pork kassler & earthy spinach are added before gratings of Italian-style cheese, sweet peppers & zesty lemon juice complete the meal.
Serving guide
Choose your portion size.
ITALIAN CLASSIC
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY KASSLER
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. Remove from the pan and drain on paper towel.
CHEESY SAUCE & VEGGIES
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine. Remove from the heat and stir in the crème fraîche and ¾ of the cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the Peas, the crispy kassler, Spinach, and seasoning. Toss until fully combined, and the spinach is wilted, 1-2 minutes. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency.
PERFECT PLATE OF PASTA
Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese. Garnish with a scatter of piquanté peppers and drizzle over the lemon juice (to taste). You’ve earned it, Chef!
ITALIAN CLASSIC
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY KASSLER
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. Remove from the pan and drain on paper towel.
CHEESY SAUCE & VEGGIES
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine. Remove from the heat and stir in the crème fraîche and ¾ of the cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the Peas, the crispy kassler, Spinach, and seasoning. Toss until fully combined, and the spinach is wilted, 1-2 minutes. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency.
PERFECT PLATE OF PASTA
Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese. Garnish with a scatter of piquanté peppers and drizzle over the lemon juice (to taste). You’ve earned it, Chef!
ITALIAN CLASSIC
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY KASSLER
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. You may need to do this step in batches. Remove from the pan and drain on paper towel.
CHEESY SAUCE & VEGGIES
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until soft, 5-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine. Remove from the heat and stir in the crème fraîche and ¾ of the cheese. Reduce the heat and simmer until slightly reduced, 3-4 minutes (stirring occasionally). Add the cooked pasta, the Peas, the crispy kassler, Spinach, and seasoning. Toss until fully combined, and the spinach is wilted, 2-3 minutes. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency.
PERFECT PLATE OF PASTA
Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese. Garnish with a scatter of piquanté peppers and drizzle over the lemon juice (to taste). You’ve earned it, Chef!
ITALIAN CLASSIC
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY KASSLER
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. You may need to do this step in batches. Remove from the pan and drain on paper towel.
CHEESY SAUCE & VEGGIES
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until soft, 5-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine. Remove from the heat and stir in the crème fraîche and ¾ of the cheese. Reduce the heat and simmer until slightly reduced, 3-4 minutes (stirring occasionally). Add the cooked pasta, the Peas, the crispy kassler, Spinach, and seasoning. Toss until fully combined, and the spinach is wilted, 2-3 minutes. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency.
PERFECT PLATE OF PASTA
Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese. Garnish with a scatter of piquanté peppers and drizzle over the lemon juice (to taste). You’ve earned it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.06
for 4 servings · R43.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Spinach needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Tagliatelle Pasta needs 300 gTagliatelle Pasta 500 g 500 g at R22.99 · 60% of packR13.79
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R31.99 · 12% of packR3.84
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Pork Kassler Steak Cubes
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Pork Kassler Tagliatelle?
The preparation time for Smoky Pork Kassler Tagliatelle with peas & spinach is between 20 and 40 minutes.
What is the total time required to make Smoky Pork Kassler Tagliatelle with peas & spinach?
The total time required to make Smoky Pork Kassler Tagliatelle with peas & spinach is between 30 and 50 minutes.
How many servings does Smoky Pork Kassler Tagliatelle provide?
4 servings
What are the main ingredients in Smoky Pork Kassler Tagliatelle?
Creme Fraiche, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Peas, Piquanté Peppers, Pork Kassler Steak Cubes, Spinach, Tagliatelle Pasta, White Wine
What is the nutritional information of Smoky Pork Kassler Tagliatelle?
Calories: 931, Carbs: 73 grams, Fat: grams, Protein: 46.2 grams, Sugar: 18 grams, Salt: 1835 grams
How do I prepare Smoky Pork Kassler Tagliatelle?
PERFECT PLATE OF PASTA: Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese. Garnish with a scatter of piquanté peppers and drizzle over the lemon juice (to taste). You’ve earned it, Chef! CHEESY SAUCE & VEGGIES: Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine. Remove from the heat and stir in the crème fraîche and ¾ of the cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, spinach, and seasoning. Toss until fully combined, and the spinach is wilted, 1-2 minutes. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. CRISPY KASSLER: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. Remove from the pan and drain on paper towel. ITALIAN CLASSIC: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
What should be prepared from my kitchen to make Smoky Pork Kassler Tagliatelle?
Creme Fraiche, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Peas, Piquanté Peppers, Pork Kassler Steak Cubes, Spinach, Tagliatelle Pasta, White Wine
How many calories does Smoky Pork Kassler Tagliatelle have?
931 calories
How much fat content does Smoky Pork Kassler Tagliatelle have?
grams