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Spicy Chicken and Cabbage Soup

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Not your grandma’s bland cabbage diet soup, this Chicken and Cabbage Soup is a vibrant, satisfying bowl of soup packed with tender chicken breast, healthy cabbage and vegetables in a bold savory broth with a kick of heat. It’s a perfect way to warm up, eat well, and enjoy some Southwestern spice in your comfort food rotation.

Spicy cabbage and chicken soup garnished with corn chips and cilantro.

What Makes This Soup So Interesting?

This spicy Chicken and Cabbage soup is loaded with so many vegetables, it will remind you of grandma’s. Almost. Adding roasted chile peppers brings some spicy excitement to this classic comfort food.

This recipe is easy enough for a beginning cook and interesting enough for the gourmet home cook. It’s a healthy soup for anyone looking for some jazzed-up clean eating healthy dinners.

Flavor Profile and Benefits

  • Comfort Food: Just one bite is all it takes to remind you of why a chicken soup is one of the most comforting soups one can make. We’ll sear the chicken first to create Maillard Reaction. It’s that crusty, toasty flavor that elevates anything from steaks to a simple slice of toasted bread.
  • Rich Broth: An easy rich flavored broth is made by simply simmering purchased chicken broth with Mexican oregano, bay leaves and Chinese Mustard.
  • Spicy Heat: No boring chicken cabbage soup here. New Mexico green chile peppers bring some heat along with a surprise unique hot flavor using Chinese Hot Mustard.
  • Healthy Veggies: Chock full of healthy vegetables and hearty with cubed potatoes.
  • Why Cabbage In Soup? It’s hearty texture adds bulk, it’s low in calories, impressive with nutrients, and budget friendly, it’s a perfect addition to brothy soups.

Table of contents

Ingredients You’ll Need

Ingredients to make Spicy Chicken Cabbage Soup.
  • Broth: We’ll make a deep flavored base for this soup using chicken broth, Mexican oregano, bay leaves and Chinese mustard for some pungent, spicy heat.
  • Chicken Breast: Seared golden for Maillard reaction flavor, then cubed and added to the soup.
  • Cabbage: Regular green cabbage sliced thin or chopped.
  • Starchy Vegetables: Cubed potatoes make this a hearty soup and corn brings a Southwestern feel. Use a russet potato, or Yukon Gold. Yukon gold potatoes don’t need to be peeled, bringing more vitamins, minerals and fiber.
  • Chile Peppers: I used roasted Hatch Chile Peppers with a medium heat level.
  • Basic Soup Veggies: Onions, carrots, bell pepper and garlic are basic soup ingredients, somewhat of a Mirepoix.

Ingredient Variations

  • Chile Peppers: You can control the heat of this soup by using roasted Poblano Peppers, which can be milder than New Mexico Hatch chile peppers. The beauty of cooking with chile peppers, is that you can choose mild, medium and hot chile peppers to customize to your heat tolerance.
  • Chinese Mustard: Please don’t skip using this, as it brings a unique zingy flavor of heat. You can substitute with Chinese mustard powder, or even regular mustard powder. All of these options have an interesting heat element.
  • Cabbage: I used regular green cabbage, but feel free to use Napa Cabbage or Savoy Cabbage. They’ll work well in this soup.
  • Pro Tip: Corn: When shopping for this recipe, I had planned to pick up a bag of regular frozen sweet corn. Frozen corn, rather than canned corn, is packaged at the peak of freshness. However, I found a package of Birds’s Eye Fire Roasted corn. I think it’s smoky flavor is a perfect choice for this soup if you can find it. You can also use canned corn.
  • Chicken: Swap out cooked chicken for cooked turkey. A great way to use up left over Thanksgiving turkey. Ground chicken or ground turkey also works well here.

Step by Step Instructions – It’s Easy

Searing chicken breasts to make chicken cabbage soup.
Slicing cooked chicken breasts for chicken cabbage soup.
  1. Step 1: Heat two tablespoons of neutral oil in a heavy skillet. Season the chicken with salt and pepper. Sear the chicken breasts until golden on each side.
  2. Step 2: Remove to a plate, let cool, then cut across the grain and then into bite sized pieces. Set aside.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Step 3: Making broth for Chicken Cabbage Soup.
Step 4: Cooking vegetables to make Chicken and Cabbage Soup.
  1. Step 3: Add the 8 cups of chicken broth to a large soup pot. Add Mexican oregano, bay leaves, and the Chinese mustard. Let the broth simmer over very low heat, uncovered for 30 minutes
  2. Step 4: Add another two tablespoons oil to the fry pan and add the chopped onion, bell pepper and carrot. Saute, stirring frequently for about 5 minutes. Add the garlic and cook until fragrant: 30 seconds to one minute.
Step 5: Adding chopped potatoes to cooked vegetables.
Simmering soup ingredients to finish the chicken cabbage soup.
  1. Step 5: Add the potatoes and cook, stirring frequently for about 5 minutes.
  2. Step 6: Add the vegetables, chicken, corn, chopped roasted chile peppers and cabbage to the broth. Simmer for about 20 minutes or until potatoes are tender.
Spicy cabbage and chicken soup garnished with cilantro and corn chips.
  1. Step 7: To serve, ladle some soup into your favorite soup bowls. I prefer shallow white bowls for presentation. The vegetables stay visible and don’t sink to the bottom. Add some grated cheese to the top, chopped cilantro and serve with tortilla chips for crushing. Offering a squeeze of lime will brighten the flavors.

Tips For Success

  • Chunky Vegetables: For this soup, I like to keep the vegetable chop size a little larger than a regular Mirepoix, like I do for my Crock Pot Ham and Beans recipe. Since this is billed as a chicken soup with vegetables, the vegetables play a bigger role than just adding flavor.
  • Mushy Cabbage: How To Keep Cabbage From Getting Mushy In Soup: Cabbage is a delicate vegetable, especially when thin sliced or shredded. Follow the rules for adding this later in the cook time steps.
  • Delicate Simmer: Avoid bringing this cabbage and chicken soup to a rolling boil. An aggressive boil will cause the vegetables to become too soft and the chicken to overcook.
  • Acid: The flavor in a a brothy soup is always elevated by some type of acid. Vinegar is a common enhancer, and for this Southwest version, lime juice works very well.

Serving Suggestions and Pairings

  • Sides: For a heartier meal, serve this soup over white oven rice. A loaf of crusty bread is always welcome. A small bowl of Mexican Pickled Red Onions would be a nice treat.
  • Wine: Serve an off dry white wine like Riesling. A Pinot Noir won’t clash with the spice and a peppery, rich, fruity Zinfandel will match the bold flavor of this soup.

Storage and Reheating

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer: I’m not a fan of freezing these types of soups because it will compromise the texture of the vegetables and especially the cabbage. I have frozen cabbage style soups and am simply not pleased with the soup once it’s thawed and reheated.
  • Reheating: Reheat individual servings in the microwave. The 50% power feature is your best friend. Place soup in a microwave safe bowl. For a gentle, no-splatter method, reheat in 30 second increments at 50% power until hot. You can also reheat in a sauce pan, over low heat on the stovetop.

So ditch the dull dinners and spice up your weeknight routine with this Mexican Chicken and Cabbage Soup. Healthy soup never tasted so good.

More Spicy Chicken Soups

I consider soups to be my specialty, so don’t miss my soup category. You’ll find lots of recipes, including one of the most popular on my site for Taco Soup. Let your can opener do the work for the 7-can easy recipe that will feed that hungry family and with lots of leftovers.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy cabbage and chicken soup garnished with cilantro and corn chips.
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Spicy Chicken and Cabbage Soup

Not your grandma's bland cabbage diet soup, this Spicy Cabbage and Chicken Soup is a vibrant, satisfying bowl of soup packed with tender chicken breast, healthy cabbage and vegetables in a bold savory broth with a kick of heat. It's a perfect way to warm up, eat well and enjoy some Southwestern spice into your comfort food rotation.
Prep Time20 minutes
Cook Time1 hour
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Diet: Gluten Free
Servings: 8
Calories: 214kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Boneless Skinless Chicken Breasts
  • 4 Tablespoons Neutral oil – Divided canola, vegetable or peanut oil work well here.
  • For The Broth
  • 8 Cups Chicken Broth
  • 2 Bay Leaves
  • 1 Tablespoon Mexican Oregano
  • 1 teaspoon Freshly ground black pepper
  • ¾ teaspoon Chinese Hot Mustard
  • 1 teaspoon Kosher salt
  • For The Soup
  • 2 Tablespoons Olive oil
  • ½ large Sweet onion chopped
  • ½ large Green Bell Pepper chopped
  • 6 cloves Garlic minced
  • 1 large Carrot peeled and chopped
  • 1 large Potato Cut into cubes
  • 1 Cup Frozen Corn or fresh corn removed from cob
  • ½ Cup New Mexico Chile Peppers roasted, peeled, seeds, veins and stems removed and chopped.
  • 1 Cup Green Cabbage shredded or chopped
  • Topping: Shredded Monterey Jack Cheese and Tortilla chips, strips or crushed.

Instructions

  • For The Chicken
  • Heat two tablespoons of neutral oil in a heavy skillet. Season the chicken with salt and pepper. Sear the chicken breasts until golden on each side. Remove to a plate, let cool, then cut across the grain and then into bite sized pieces. Set aside.
  • For The Broth:
  • Add the 8 cups of chicken broth to a large soup pot. Add the Mexican oregano, bay leaves, and the Chinese mustard.
  • Let the broth simmer over very low heat, uncovered for 30 minutes.
  • For The Soup
  • Add another two tablespoons oil to the fry pan and add the chopped onion, bell pepper and carrot. Saute, stirring frequently for about 5 minutes. Add the garlic and cook until fragrant: 30 seconds to one minute.
  • Add the potatoes and cook, stirring frequently for about 5 minutes.
  • Add the vegetables, chicken, corn, chopped roasted chile peppers and cabbage to the broth. Simmer for about 20 minutes or until potatoes are tender.
  • Smash about half of the potatoes against the side of the pot. This adds a little consistency to the broth.
  • To serve, ladle into soup bowls, top with grated cheese, crumbled corn chips or fried tortilla strips. A wedge of lime for squeezing will brighten flavors even more.

Notes

Tips For Success
  • Chunky Vegetables: For this soup, I like to keep the vegetable chop size a little larger than a regular Mirepoix, like I do for my Crock Pot Ham and Beans recipe. Since this is billed as a chicken soup with vegetables, the vegetables play a bigger role than just adding flavor.
  • Mushy Cabbage: How To Keep Cabbage From Getting Mushy In Soup: Cabbage is a delicate vegetable, especially when thin sliced or shredded. Follow the rules for adding this later in the cook time steps.
  • Delicate Simmer: Avoid bringing this cabbage and chicken soup to a rolling boil. An aggressive boil will cause the vegetables to become too soft and the chicken to overcook.
  • Acid: The flavor in a a brothy soup is always elevated by some type of acid. Vinegar is a common enhancer, and for this Southwest version, lime juice works very well.

Nutrition

Calories: 214kcal | Carbohydrates: 11g | Protein: 15g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 1279mg | Potassium: 430mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1598IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 1mg

Spicy Chicken and Cabbage Soup … It’s What’s For Dinner

The Maverick Burger, The Ultimate Swiss Cheese Burger

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Meet The Maverick Burger, proof that “simple” can still be next level. A juicy burger patty, melted American and Swiss cheeses … the secret to it’s unique flavor is in the bun. The Maverick Burger isn’t “just a cheeseburger” It’s an easy burger that’s you’ll want to make over and over.

Maverick burger with American and Swiss Cheese.

Table of contents

What Is A Maverick Burger

The term “Maverick Burger” can refer to any classic burger named so by any restaurant. The ingredients, toppings, seasonings and sauces are chosen to be unique to that particular restaurant.

About This Maverick Burger

In this instance, this Maverick Burger is named after the location from where I purchased it, Maverik’s Gas Station in Scotts Bluff Nebraska. A menu item from their Bonfire Grill menu, an open kitchen within the store, that offers made to order food items, including sandwiches, burritos, pizza and more.

Burgers are my all time favorite food, so you can imagine my surprise when, on a whim during a recent road trip, I grabbed a pre-packaged, pre-cooked burger from a gas station. I felt it came with credentials as about six Stetson-wearing cowboys were lined up at the grill waiting on theirs. With an impatient husband and two restless dogs in the car, rather than take my place in the back of the line, I chose a pre-packaged burger from the warming tray that was ready to go. Back on the road, and with zero expectations, I took a bite and simply could’t believe how good that burger was. And couldn’t believe I’d never had a Burger with Swiss Cheese.

What Makes This A Special Cheeseburger?

No special sauces, no gourmet toppings, just a simple cheeseburger, that became not so simple with the combination of both American and Swiss Cheese. The combo of the two cheeses made for a delicious burger, but the real treat was that it was served on a King’s Hawaiian Sweet Hamburger Bun. Why it works:

  • Swiss Cheese: Smooth, nutty, buttery, slightly sweet flavor of Swiss Cheese is a great partner for the super melty salty American Cheese.
  • Just The Right Size: The burger patty was not too big or not too small for the small size of the Kings Hawaiian Burger Bun. And being in ranch country, the high quality of the beef was evident.
  • Soft Squishy Bun: The bun didn’t seem to be toasted, but rather steamed into a fluffy soft bun that was easy to sink your teeth into.
  • No Toppings: I’m a “mustard only” burger girl, and this burger didn’t even need a smear of my favorite burger condiment.

Easy to make, let’s take a look.

Ingredients You’ll Need

Ingredients to make Maverik's Cheeseburger.
  • Ground Beef: Use an 80/20 blend of ground chuck to keep the meet tender and juicy.
  • Buns: King’s Hawaiian Sweet Burger Buns: Readily found in the bread section at your local grocer, no substitutions please. They’re what makes this burger a Maverick burger.
  • Swiss Cheese: I like Whole Foods brand sliced Swiss Cheese. Or have your deli thin slice Swiss cheese.
  • American Cheese: Kraft Singles are a great cheese for cheeseburgers. Quick to melt and smooth and cheesy.

Step by Step Instructions

Pan searing burger patties to make Maverick burgers.
Adding cheese to pan seared burger patties.
  1. Step 1: Divide one pound of ground chuck into ¼ pound patties. Season with salt and pepper. Heat a heavy bottom skillet over medium high heat. Once the pan is hot, add the burger patties. Let them sear for 5 minutes without moving. Turn the patties and then use a spatula to gently smash them. Cook for 4-5 more minutes or until a digital read thermometer indicates the center is cooked to 165 degrees.
  2. Step 2: Add the Swiss cheese to the burgers, then the American Cheese and top with the burger buns. Turn the heat off and place a lid on the pan to steam the buns and melt the cheeses.

Pro Tip: Don’t have a lid big enough to cover your skillet? Just pour a small amount of water around the burgers. The heat from the pan will evaporate the water quickly, creating steam to help melt the cheese and soften those buns.

Swiss Cheese Focus, Which One and How To Melt It Right

  • I find the the best Swiss cheeses for optimal melting properties and flavor for a Swiss Cheese Burger, are Emmentaler, Gruyere and Jarlsburg. My personal choice is Emmentaler, a classic Swiss cheese with a sweeter buttery profile. Ask your deli to slice it thin and explain you’re using it for a cheeseburger so they adjust the thickness level on their slicer.
  • I’ve tried a couple versions of pre-sliced packaged Swiss cheeses. They work ok, but seem a little greasier once melted.
  • Which ever Swiss cheese you choose, let it come to room temperature (about 30 minutes) before starting this recipe.
  • To build that burger, place the slices of Swiss cheese on the burger patty first. Then add the American cheese on top. The American cheese will melt right away, helping to blanket the Swiss cheese so it will melt well. Alternate the positioning of the slices cheeses to they melt down the sides of the burger patty separately. That’s mostly for looks.

Tips For Success

  • King’s Hawaiian Sweet Hamburger buns run on the smaller side. Form the patties to be the same size as the buns.
  • Swiss cheese isn’t a quick melting cheese like American Cheese. Set the cheese out at lest 30 minutes in advance to come to room temperature. That way the two cheeses will melt consistently.
  • Don’t substitute the Kings Burger Buns for regular buns. It’s what makes this cheeseburger recipe special and a Maverick burger.
  • Don’t try to skillet fry burgers using a non-stick pan. Most non-stick pans are notorious for not generating enough heat to get a good sear.

What To Serve It With

Cheeseburgers are traditionally served with fries. But here are some other ideas.

Equipment Needed

  • Fry Pan: You’ll need a heavy skillet to get a good sear on these burgers. A cast iron skillet is a good choice. And my choice is my French Carbon Steel Skillet. Light weight, it’s the skillet of choice for Chef’s and is routinely used in restaurants to pan-sear steaks, chicken and even seafood. Disclaimer: I am an Amazon Affiliate Member. If you purchase the skillet through the link above, I receive a small commission at no extra charge to you.

FAQ

What’s The Best Bun For A Maverick Burger?

Kings Hawaiian Sweet Hamburger Buns. No if’s, and’s or but’s. And no substitutions. Their sweet flavor is what makes this a great burger.

How Do I Melt Swiss Cheese Properly Without Overcooking My Burger?

Bring the Swiss cheese to room temperature before starting this recipe. Room temperature Swiss will melt easier. You’re going to turn of the stove-top burner before adding the cheese and you’re going to place a lid on the pan. This will not only melt the cheese, but also steam the buns. The steam will actually bring moisture to the burger patties as well.

Can I Grill This Swiss Cheese Burger?

Absolutely. Grilling is a great option for this burger. And especially if you have a griddle, which will mimic a flat top grill used in restaurants. After the patties are cooked, place the cheese on the burgers, then the buns and simply close the grill lid for a minute or two until the cheeses are melted and the bun is soft and steamy.

The Maverick Burger proves that a great cheeseburger isn't about stacking on a bunch of toppings. It's about simplicity of flavors. A juicy patty, sweet nutty Swiss cheese, creamy American cheese and a sweet hamburger bun that compliments the flavors. Serve it hot, keep it simple and enjoy.

Maverick burger with American and Swiss Cheese.

If you’re burger fanatics like us, here are some more recipes to enjoy.

And don’t miss my category for Hamburger Recipes. You’ll find lots of great burger ideas, including the most popular on my site for Bobby Flay’s Texas style Slaw Burger.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Maverik Cheeseburger with Swiss Cheese and American Cheese.
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Maverick Burger Swiss Cheese Burger

A juicy burger patty, melted American and Swiss cheeses … the secret to it's unique flavor is in the bun. The Maverick Burger isn't "just a cheeseburger" It's an easy burger that's you'll want to make over and over.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4 hamburgers
Calories: 553kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound 80/20 blend ground chuck
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Pepper
  • 4 slices Swiss Cheese room temperature
  • 4 slices American Cheese
  • 4 Kings Hawaiian Sweet Hamburger Buns

Instructions

  • Set out the Swiss cheese about 30 minutes before starting this recipe. Swiss cheese won't melt as quickly as American Cheese. Room temperature will insure the Swiss cheese will melt more easily.
  • Divide one pound of ground chuck into ¼ pound patties. Season with salt and pepper.
  • Heat a heavy bottom skillet over medium high heat. Once the pan is hot, add the burger patties. Let them sear for 5 minutes without moving. Turn the patties and then use a spatula to gently smash them. Cook for 4-5 more minutes or until a digital read thermometer indicates the center is cooked to 165 degrees.
  • Add the Swiss cheese to the burgers, then the American Cheese and top with the burger buns. Alternate the direction of the cheeses so they'll melt down the sides evenly (for looks). Turn the heat off and place a lid on the pan to steam the buns and melt the cheeses. This should only take a couple of minutes.

Notes

Tips for Success: 
  • King’s Hawaiian Sweet Hamburger buns run on the smaller side. Form the patties to be the same size as the buns.
  • Swiss cheese isn’t a quick melting cheese like American Cheese. Set the cheese out at lest 30 minutes in advance to come to room temperature. That way the two cheeses will melt consistently.
  • Don’t substitute the Kings Burger Buns for regular buns. It’s what makes this cheeseburger recipe special and a Maverick burger.
  • Don’t try to skillet fry burgers using a non-stick pan. Most non-stick pans are notorious for not generating enough heat to get a good sear.

Nutrition

Calories: 553kcal | Carbohydrates: 23g | Protein: 32g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 1252mg | Potassium: 402mg | Fiber: 1g | Sugar: 4g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 455mg | Iron: 4mg

Maverick Burger … It’s What’s For Dinner

Rattlesnake Pasta with Cajun Alfredo Sauce

By 5 Comments

If you’ve ever dined at J. Alexander’s Restaurant and twirled a forkful of their famous Rattlesnake Pasta, you know it’s not your average creamy chicken pasta. It’s bold, it’s spicy and downright addictive. Tender chicken, peppers and a creamy velvety Cajun Alfredo Sauce come together to create that signature kick.

Rattlesnake pasta served on a white platter.

Before I retired, I worked for a Title Insurance Company owned by a gentleman with an impressive portfolio. He also happened to own several wineries and restaurants. One of those was J. Alexander’s, a favorite spot where I often entertained clients. With a classy warm ambiance and polished service, it was a great location to mix business with a great meal.

Every time I went, I ordered the same thing, Rattlesnake Pasta. Not your average pasta dish, it had a vibrant personality. Creamy, spicy, and full of bold flavor, it was the kind of meal that didn’t just feed you, it thrilled you. Wanting to prepare it at home, I was surprised how simple it is, with just a few key ingredients and a bit of kitchen organization.

This recipe comes directly from the J. Alexander’s Restaurant for an almost perfect copycat version.

Table of contents

What Is Rattlesnake Pasta?

Rattlesnake pasta is a creamy, spicy, pasta dish named for it’s spicy seasoning not because it contains rattlesnake meat. It’s typically made with a fettuccine or penne style noodles tossed in a Cajun Alfredo Sauce. The recipe I’m featuring is a copycat of J. Alexander Restaurant that contains sliced bell peppers and chicken.

What Makes The J. Alexander Version Different?

  • Some versions of Rattlesnake Pasta contain spicy Jalapeno Peppers. J. Alexander restaurant only uses a variety of bell peppers, relying on the spice from the Cajun seasoning to give the pasta a gentler kick of heat.
  • And J. Alexander’s uses Tagliatelle pasta rather than fettuccine or penne noodles, offering a more tender pasta experience and a noodle that the creamy Cajun sauce will cling to every strand.
  • Their famous wood fired chicken adds a smoky note to the dish, as well as a topping of Smoked Mozzarella cheese.
  • They also finish the dish with a squeeze of lime juice to brighten the flavors.

Ingredients You’ll Need

Ingredients to make Rattlesnake Pasta.
  • Heavy Cream: The key ingredient to make a lush creamy Alfredo Sauce. Please don’t try to reduce fat calories by using half and half or milk.
  • Bell Peppers: Choose a variety of colors to bring color to the finished dish.
  • Red Onion: Red onion, rather than sweet onion brings an additional bite of flavor.
  • Lime Juice: Added at the end of the cooking process will brighten flavors.
  • Cheese: Parmesan is used to make the Cajun Alfredo Sauce and shredded Smoked Mozzarella is used as a garnish once the dish is plated.
  • Tagliatelle Pasta: Tagliatelle is an Italian long flat ribbon shaped egg noodle. Cut thinner than Fettuccine, it’s ideal for creamy sauces as the sauce clings better to the noodle.
  • Chicken Breast: Seared and cut in thin strips.

Step by Step Instructions

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Important Pre–Prep: Slice the bell peppers, dice the garlic, chop the red onion, sear chicken breasts and grate the cheeses. You’ll have everything ready to go for a quick assembly.

Pan searing chicken breasts to make rattlesnake pasta.
  1. Step 1: Cook The Chicken: Since we don’t have a wood-fired operation like J. Alexander Restaurant, we’ll have to either pan-sear boneless-skinless chicken breast or you can also grill them on an outdoor grill. Once cooled, use a very sharp knife to thin slice.
Making Cajun Alfredo sauce for rattlesnake pasta, step 1.
Adding vegetables to Alfredo Sauce for Rattlesnake pasta, Step 2.
  1. Step 2: Build the Cajun Alfredo Sauce: Heat the cream over medium heat. Once simmering, add the parmesan cheese and garlic. Lower heat and simmer for five minutes. In the meantime, cook the tagliatelle pasta and drain.
  2. Step 3: Add the prepared vegetables to the Alfredo sauce, cook for 2 minutes.
Adding seared sliced chicken and Cajun seasoning to Alfredo Sauce for Rattlesnake pasta, Step 3.
Adding tagliatelle pasta to sauce to make Rattlesnake pasta, Step 4.
  1. Step 4: Add the sliced cooked chicken. Sprinkle on the Cajun seasoning and lime juice and stir well until chicken is heated through.
  2. Step 5: Add in the cooked tagliatelle pasta. Use tongs to turn and mix the pasta into the sauce.
Plated Rattlesnake pasta on a white pasta plate.
  1. Step 6: To Plate: Use the tongs to swirl the pasta in the skillet. Grab a good helping and place on your favorite pasta plate. Top with a good hand full of grated Mozzarella, sprinkle with chopped cilantro and eat before it gets cold!

How To Match The Restaurant Flavor and Texture

  • No need to pre-cook the vegetables. They’ll partially cook once added to the Cajun Cream Sauce. You’ll end up par-cooked pepper strips with a “just right” little crunch. This step adds to the end texture of the meal.
  • Let the chicken rest before slicing. Doing so will allow the juices to redistribute into the meat, keeping the chicken tender and juicy.
  • Keep the Cajun Alfredo Sauce at a simmer. If you let it boil, it may break and loose it’s creamy texture.
  • Don’t skip that squeeze of lime: Lime is an MVP in the kitchen as it brightens the end flavor.
  • Don’t overcook the pasta: Follow package directions for a la dente. Once the tagliatelle is added to the sauce, it will soak up the heat and the sauce. The sauce will cling to the noodles better and the short cook time will soften them a bit.

What To Serve It With

  • Side Dish: Rattlesnake pasta is a very hearty main course pasta dish. All you need is a side salad. Take a look at my recipe for Louisiana Sunburst Salad. A recipe from the Palace Cafe in New Orleans, and a perfect salad for this Cajun themed pasta dish.
  • Wine Pairing: Whenever we cooked a rich creamy sauce in Culinary School, the choice of wine was full-bodied Chardonnay. It’s buttery flavor compliments the rich sauce. Or a crisp Pinot Grigio for a refreshing balance.

Storage and Reheating

  • Refrigerator: Store any leftovers in a air tight container in the refrigerator for up to 4 days.
  • Reheat: Important: Gently reheat any leftovers in a saucepan stove top. Don’t try to reheat in the microwave, it will cause the sauce to become oily.
  • Freezer: I’m simply not a fan of freezing creamy pasta dishes. The sauce and the pasta textures become compromised.

FAQ

What Brand Of Cajun Seasoning Should I Use?

That’s the only piece of the puzzle missing. I don’t have J. Alexander’s recommendation or recipe for Cajun Seasoning. I used Slap Ya Mama and thought it was delicious. It’s readily available at your local grocer. Or you could try this Homemade Cajun Seasoning from Delish.

What If I Can’t Find Smoked Mozzarella?

I use smoked mozzarella in another pasta dish I make regularly, Smoked Mozzarella Pasta Salad. Sometimes it can be hard to find. A good substitute is smoked gouda.

Whether you're chasing that restaurant flavor or just looking to shake up your weeknight pasta routine, this Rattlesnake Pasta recipe brings the spice and soul that turns an ordinary dinner into something unforgettable.

And don’t miss my pasta category, you’ll find lots of noodle-y, comfort food recipes, including the most popular on my site for Creamy Chicken Fajita Pasta.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Rattlesnake Pasta served on a white pasta plate.
Print Recipe
5 from 1 vote

Rattlesnake Pasta with Cajun Alfredo Sauce

It's bold, it's spicy and downright addictive. Tender chicken, peppers and a creamy velvety Cajun Alfredo Sauce come together to create that signature kick.
Prep Time20 minutes
Cook Time15 minutes
resting time for chicken10 minutes
Total Time45 minutes
Course: Pasta Recipes
Cuisine: Cajun
Servings: 4
Calories: 840kcal
Author: Lea Ann Brown

Ingredients

  • 2 boneless skinless chicken breasts cooked and thin sliced
  • 8 ounces Tagliatelle Pasta Cooked a la dente
  • 16 ounces Heavy whipping cream
  • 1 cup Parmesan cheese grated
  • 2 teaspoons Cajun seasoning
  • 2 Tablespoons Red Onion Diced
  • 1 Red bell pepper Julienned (12 pieces)
  • 1 Yellow Bell Pepper Julienned (12 pieces)
  • 1 Green Bell Pepper Julienned (12 pieces)
  • 2 teaspoons Garlic diced
  • 2 Tablespoons Fresh lime juice
  • 4 Tablespoons Smoked Mozzarella
  • 2 Tablespoons Cilantro julienned

Instructions

  • Julienne the bell peppers, chop the red onion, dice the garlic and set aside.
  • Pan sear or grill chicken breasts until cooked through. Tent the chicken for 10 minutes to let the juices redistribute. Thin slice and keep warm.
  • Cook the tagliatelle pasta according to package instructions for a la dente.
  • In a skillet, heat the cream over medium heat. Once simmering, add the parmesan cheese and garlic. Lower heat and simmer for five minutes.
  • Add the prepared vegetables to the cream sauce, cook for 2-3 minutes then add the sliced chicken. Sprinkle in the Cajun seasoning and lime juice and stir well.
  • Add the cooked and drained tagliatelle pasta. Using tongs turn the pasta to coat well with the sauce.
  • Divide this between four serving plates. Top with the grated mozzarella cheese and julienned cilantro.

Nutrition

Calories: 840kcal | Carbohydrates: 52g | Protein: 37g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 239mg | Sodium: 616mg | Potassium: 719mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3615IU | Vitamin C: 121mg | Calcium: 512mg | Iron: 2mg

Rattlesnake Pasta with Cajun Alfredo Sauce … it’s What’s For Dinner

Pan-Seared Baseball Top Sirloin Steak, Perfect Every Time

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A Baseball Steak looks similar to a filet mignon, but it’s actually a steak cut from the top sirloin. Lean and beefy flavored, this thick cut steak benefits from a quick high-heat pan searing to lock in juices while forming a deeply browned crusty exterior. By the end, you’ll have a beautifully medium-rare steak with a deep toasty flavored crust.

Pan seared baseball top sirloin steak served with green beans.
  • This is a simple method for pan-searing a Baseball Top Sirloin.
  • You’ll learn which skillet is best for a perfect crusty sear.
  • A fool-proof method for pan-searing that will have you feeling like you’ve just graduated from Culinary School.

Considered to be a very flavorful cut, this steak is perfect for your next date night, or just to turn a weeknight dinner into a restaurant feel meal. And at a much reduced price that a Filet Mignon.

This recipe is for any home cook, no matter what skill level who bought a Baseball Steak and is looking for a reliable pan searing results.


Table of contents

What Is A Baseball Top Sirloin Steak?

The Baseball Steak Cut get it’s name from it’s rounded shape. This steak is cut from the center of the top sirloin which is located between the loin and the butt. It’s lean, thick, beefy with flavor and similar in appearance to a Filet Mignon, without the expensive price. A Baseball Top Sirloin is usually cut between 1 ½ – 2 inches thick. Bold and beefy with flavor, it has more marbling than a Filet Mignon and should be cooked medium rare. This cut is not commonly found in the meat case at your local grocery store, but can be requested from a local butcher shop or specialty meat store.

Two uncooked baseball top sirloin steaks.

Why Pan Sear?

I hadn’t even heard of the baseball-cut top sirloin until Culinary School, where we learned about all kinds of specialty butcher cuts I never knew existed. And before that, I was honestly intimidated by the idea of cooking an expensive steak, until I discovered how simple and consistent pan-searing can be. It quickly became my go-to method because it eliminates the guesswork and unpredictability of grilling outdoors. In school, we always pan-seared our steaks, and that habit has stuck with me … except on Summer days when nothing beats a Grilled T-Bone Steak.

Essential Ingredients and Equipment

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make pan-seared baseball steaks.
  • Two Baseball Top Sirloin Steaks
  • High Heat Oil: High heat oils are those that can withstand high cooking temperatures without smoking or burning. Avocado oil, peanut oil, and canola are good choices here.

Seasoning

  • Kosher Salt: Is preferred by chefs due to it’s texture and pure salt flavor. You can also season with Montreal Steak Seasoning.
  • Fresh Ground Pepper
  • Compound Butter: Optional. I’m going to place a pat of my Whiskey Butter on top of my sliced steak once it’s plated.
  • Equipment: Use either a cast iron skillet or a French Carbon Steel pan. Both are excellent stove-top to oven skillets for getting a good sear on any steak. Avoid using a non-stick pan. They are notorious for not creating enough heat to sear steak, plus they’re not oven safe.

Step by Step: How Make Pan-Seared Baseball Steak

Preparation Is Key

  • Room Temperature: A baseball steak can be cut as thick as 2″. Take the steak out of the refrigerator for an hour before you’re going to cook it. If the steak is chilled when it hits the pan it won’t cook evenly.
  • Pat Dry: Use a paper towel to thoroughly dry the steak. I like to let the steak sit on a paper towel while it comes to room temperature. The paper towel will draw the moisture out as the steak comes to room temperature.. Then pat the top of the steak dry. This is important to achieve Maillard Reaction, that beautiful crust we love on a well cooked steak. Maillard reaction brings flavor and keeps juices in while cooking.

Achieving The Perfect Sear – High Heat

Don’t be afraid of heat. A good hot pan is where the perfect sear starts.

How to pan sear a baseball steak, step 1.
How to pan sear a baseball steak, step 2.
  1. Step 1: Preheat oven to 375 degrees. Once the steak has been patted dry with a paper towel, season both sides with Kosher salt and fresh ground pepper. Add the oil to the pan and heat the pan over medium high heat. Once the pan is hot, add the seasoned steaks.
  2. Step 2: Cook for three minutes without moving the steak. Use a sturdy spatula to flip the steak and cook for three more minutes. Move the steaks to the oven and cook for a few minutes. The final internal temperature for a baseball steak should be 120 – 125 degrees for medium-rare. I pull the steak from the oven when it reaches 115 – 120 degrees.
  3. Step 3: Remove steaks to a cutting board and tent for 5 minutes. This will allow the juices to reabsorb and redistribute into the steak. Letting the Baseball steaks rest is a critical step for a perfectly cooked medium rare steak. During this rest period, the steaks should continue to cook and reach 120 – 125 degrees.

Variations – Cook In Butter and Herbs

This recipe is one that’s simply seasoned with salt and pepper and topped with a compound butter. Here’s another simple version that I’ve made using butter.

  • Butter: Melt butter in your oven safe skillet at medium heat. Add one clove garlic, a few sprigs of rosemary and thyme. Let the herbs cook in the butter for two minutes. Turn up heat to medium high and add salt and peppered steaks. Tilt the pan and spoon butter over steaks as they cook on one side for three minutes. Turn and repeat, then transfer steaks (minus the herbs) to the oven to finish.

Tips For Success

  • Patience: Don’t move the steak in the pan until it’s time to flip it. This will ensure a good sear.
  • Internal Temperature: When cooking a thick cut of meat like a baseball steak, or for that matter, any piece of meat, there are factors that go in determining the cooking time. The best way to ensure your steak is cooked to your preference is to use an instant read meat thermometer.
  • Resting Temperature: Keep in mind that this pan-seared baseball steak, or any piece of meat you cook will continue to cook once pulled from the oven and tented. Generally the internal temperature will rise from 5 – 10 degrees.

Guide To Steak Cooking Temperatures

  • Rare: (cool red center) 115 – 120 degrees F
  • Medium rare: (red center) 115 – 120 degrees F
  • Medium: (warm pink center) 125 – 130 degrees F
  • Medium well: (slightly pink center) 140 – 145 degrees F
  • Well done (little or no pink) 155 degrees F

Internal temperatures will rise 5 degrees during the rest time.

What To Serve It With

Storage and Reheating

  • Leftover steak will keep in the refrigerator for up to 4 days. Use an oven or air-fryer to reheat leftovers. I don’t recommend a microwave as it will toughen the tender meat.
  • Freeze any leftover steak in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ’s

How Do I Get A Good Sear On My Steak?

Make sure your steak is dry by patting it with paper towels before searing. Simply stated, a dry steak will sear better. Get your pan very hot before adding the steaks. Using a cast iron skillet or carbon steel pan is a good choice to achieve a good sear.

Can I Pan-Sear A Baseball Steak From Frozen?

I don’t recommend it, but you can. Pat away any ice crystals from the steak, then pan sear according to the instructions in this recipe. Move the pan to the oven then monitor the internal temperature. A frozen steak will take about 15 – 30 minutes.

Where Can I Buy Baseball Steaks?

Ask your local butcher or meat specialty shop to order the cut for you. Or seek out a cattle ranch that sells meat. I purchase all of my beef from Bootheel7 Ranch in Wyoming.

Pan seared baseball steaks served with green beans.

Pan-searing a baseball-cut top sirloin steak is one of the simplest ways to achieve steakhouse quality results at home and less expensive than cooking a filet mignon. This baseball sirloin recipe is so simple to make. Serve it with your favorite sides for an easy, special feel meal.

More Special Steak Recipes

And if you’re steak lovers like us, don’t miss my Beef Category, you’ll find lots of beefy recipes, including the most popular on my site for Beef Tagliata, a very special Italian Flank Steak Recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan Fried Baseball Top Sirloin steak served with green beans.
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Baseball Steak – How To Pan Sear A Baseball Top Sirloin Steak

A Baseball Steak looks similar to a filet mignon, but it's actually a steak cut from the top sirloin. Lean and beefy flavored, this thick cut steak benefits from a quick high-heat pan searing to lock in juices while forming a deeply browned crusty exterior. By the end, you'll have a beautifully medium-rare steak with a deep toasty flavored crust.
Prep Time5 minutes
Cook Time8 minutes
Room Temperature and Resting Time35 minutes
Total Time48 minutes
Course: Main Course Beef
Cuisine: American
Diet: Gluten Free
Servings: 2
Calories: 174kcal
Author: Lea Ann Brown

Equipment

  • 1 Oven Safe Skillet Cast Iron or Carbon Steel

Ingredients

  • 1 Tablespoon Neutral Oil canola, vegetable, avocado or butter
  • 16 0ounce Baseball Top Sirloin Steaks 2 8-ounce steaks, about 2 inches thick
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Fresh ground pepper
  • 2 Tablespoons Compound Steak Butter see notes below

Instructions

  • If making compound butter, allow a couple hours in advance for the butter to set-up, once flavored.
  • Remove steaks from the refrigerator and place on a paper towel. Let steaks come to room temperature for 30 minutes to an hour.
  • Preheat oven to 375 degrees. Once the steak has been patted dry with a paper towel, season both sides with Kosher salt and fresh ground pepper. Add the oil to the pan and heat the pan over medium high heat. Once the pan is hot, add the seasoned steaks.
  • Cook for three minutes without moving the steak. Use a sturdy spatula to flip the steak and cook for three more minutes. Move the steaks to the oven and cook for a few minutes or until internal temperature reaches 120 – 125 degrees for medium-rare.
  • Remove steaks to a cutting board and tent for 5 minutes. This will allow the juices to reabsorb and redistribute into the steak. Letting the Baseball steaks rest is a critical step for a perfectly cooked medium rare steak.

Notes

Tips For Success: 
  • Patience: Don’t move the steak in the pan until it’s time to flip it. This will ensure a good sear.
  • Internal Temperature: When cooking a thick cut of meat like a baseball steak, or for that matter, any piece of meat, there are factors that go in determining the cooking time. The best way to ensure your steak is cooked to your preference is to use an instant read meat thermometer.
  • Resting Temperature: Keep in mind that this pan-seared baseball steak, or any piece of meat you cook will continue to cook after removed from the oven and tented. Generally the internal temperature will rise from 5 – 10 degrees.
Before cooking the steaks, make a simple compound steak butter like my recipe for Whisky Butter. Once the steak is plates, top with a pat of the butter. Balsamic Glaze is also a good option.
Cook the baseball steaks in butter and herbs: Melt Butter in your oven safe skillet at medium heat. Add one clove garlic, a few sprigs of rosemary and thyme. Let the herbs cook in the butter for two minutes. Turn up heat to medium high and add salt and peppered steaks. Tilt the pan and spoon butter over steaks as they cook on one side for three minutes. Turn and repeat, then transfer steaks (minus the herbs) to the oven to finish.

Nutrition

Calories: 174kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 676mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 351IU | Calcium: 7mg | Iron: 0.2mg

Pan-Seared Baseball Steak … It’s What’s For Dinner

Creamy White Bolognese With Tagliatelle Pasta

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Rich, velvety, and full of comforting depth, creamy White Bolognese with Tagliatelle is the kind of pasta dish that feels both rustic and luxurious.

White Bolognese with Tagliatelle Pasta.

If you’ve followed my blog for a while, you know that I love recreating recipes from local restaurants. Recipes that have blown me away and that I want to share with you. My latest comes from one of the most popular Italian Restaurants in Denver, Barolo Grill, who specializes in Northern Italian Cuisine. This creamy version of Tagliatelle Bolognese is a nice alternative to the traditional red sauced Bolognese.

A recipe from their Executive Chef, let’s take a look.

What Is White Bolognese Sauce?

In Culinary School, we made the traditional red-sauced bolognese many times. That’s when I fell head over heels in love with this traditional Italian dish. I simply couldn’t resist trying this White Bolognese with Tagliatelle pasta, and it does not disappoint.

White Bolognese (also called White Ragu or Ragu Bianco) is a variation of traditional Italian Bolognese sauce that skips the tomatoes and focuses on meats, spices and dairy to build flavor.

  • No Tomatoes: Unlike classic Bolognese, which has a tomato base, white Bolognese uses stock, cream and milk instead.
  • Meat Forward: Commonly made with ground veal, pork or beef, this recipe calls for a mix of all three.
  • Aromatics: Onion, celery and leeks (sofrito) are gently cooked in sauteed to create the flavor base.

Why Tagliatelle Is The Best Pasta For White Bolognese?

  • Tagliatelle originates from Emilia-Romagna, the same region that gave us bolognese sauces. It’s a classic and natural partner for bolognese and ragu’s.
  • Tagliatelle has a wide flat shape which clings beautifully to creamy slow-simmered sauces.
  • This ribbon style pasta has a rustic feel, making it perfect for a rustic style sauce.

Texture and Flavor – White Bolognese Sauce

The end result is a rich, savory pasta dish without being heavy. A subtler and more delicate dish than tomato based versions. Often paired with pappardelle, rigatoni or spaghetti, Barolo Grill has made their White Bolognese with Tagliatelle Pasta.

Tagliatelle Bolognese is a dish that elevates a weeknight dinner yet feels worthy of a special occasion. A lighter, more elegant take on the classic Italian favorite.

Ingredients You’ll Need

Ingredients to make White Bolognese with Tagliatelle pasta.
  • Best meat for White Bolognese: Ground Beef, Ground Pork and Ground Veal.
  • Leeks, Celery and Onion make up the “sofrito” to season the meat.
  • Chicken Broth, Milk and Cream are used to make the white bolognese sauce.
  • Parmesan Rind: Parmesan rinds are used in Italian cooking primarily to add depth, and richness of flavor soups, stews, and sauces. While the rind is too tough to eat directly, it’s loaded with flavor and slowly releases it when simmered in liquid. You’ll remove it when the sauce is cooked.
  • Tagliatelle Pasta: Tagliatelle is a traditional Italian egg pasta. It’s golden color and long flat ribbons make this an excellent choice for White Bolognese.

Substitutions

  • Ground Veal: Ground veal may be hard to find, and you may have to ask you butcher to special order it. If you simply can’t find it, ground chicken ( a mix of both thighs and breasts) is a good substitution. Please note, I’ve made this recipe several times and at one point added ground lamb in place of the veal. I felt it’s strong gamey flavor ruined the dish.
  • Wine: Please feel free to substitute white wine for the chicken broth.
  • Pasta: I’d substitute pappardelle or fettuccine noodles for the tagliatelle.

How To Make White Bolognese – Step by Step

How to make white bolognese, browning meat step 1.
  1. Step 1: Prepare the Meat: Heat the olive oil in a large skillet over medium high heat. Add the onion, celery and leeks. Saute until vegetables are translucent, about 5 minutes. Add the ground beef, veal and pork and cook until no longer pink. Deglaze the pan by adding stock, gently scraping the bottom of the pan to pull up the browned bits. Simmer for two minutes.
Adding dairy to meat sauce to make white bolognese, step 2.
  1. Step 2: Make The White Bolognese Sauce. Add milk, cream, parmesan rinds and bring to a simmer.
Finishing bolognese sauce to make white bolognese, step 3.
  1. Step 3: Cook uncovered stirring occasionally until sauce reduces and thickens. About 1 – ½ hours. Remove cheese rinds.
How to plate white bolognese, step 4.
  1. Step 4: Cooking Tagliatelle For Bolognese: Cook pasta in salted boiling water according to package directions for al dente (an extra firm bite). Drain pasta, reserving about ½ cup of the pasta cooking water. Add some of the pasta water to the sauce and toss together the pasta with the bolognese sauce. Garnish with fresh chopped sage, rosemary and shaved Parmesan cheese. Serve immediately.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Variations

I hate to mess with a recipe that’s been created by such a highly accredited chef and restaurant, but here are some ideas to switch things up.

  • Mushrooms are always a good choice for Tagliatelle Bolognese. Simply add them during step one while preparing the meat.
  • Pancetta: Add about four ounces of pancetta to the meat line-up. It’s routinely added to White Bolognese. Just chop it and cook it along with the other meats.
  • Lighten things up: I personally think this is not a time to count fat calories, but you can omit the cream and use all milk. You can rely on the long simmer time and the Parmesan cheese to thicken the sauce.

Tips for Success:

  • Mise en Place: As with any recipe that features a lot of ingredients, gather, measure and organize everything before starting the cooking process. A well organized kitchen inspires a well organized mind.
  • Don’t Overcook the pasta. Follow directions of a-la-dente. The pasta will continue to cook a bit when it meets the sauce. A mushy pasta will simply ruin the dish.

Make Ahead, Storage and Freezing

  • Make Ahead: You can prepare the sauce up to two days in advance. Just refrigerate until ready to serve. Gently reheat stovetop, then cook pasta and continue with recipe. A harsh boil when reheating the sauce may cause the sauce to separate. Use low heat.
  • Storage: Let the pasta cool, then store any leftovers (pasta and sauce combined) in an air-tight container in the refrigerator for up to 4 days.
  • Reheating: I like to use a microwave to reheat pasta dishes. The 50% power feature is your best friend. Gently reheat individual servings in 30 second increments until warm and creamy.
  • Freezing: You can freeze Tagliatelle Bolognese in a freezer friendly container. Use freezer zip-lock style bags. Squeeze the air out, then lay flat to optimize freezer space. Freeze for up to three months. Please Note: I’m not a fan of freezing cream based pasta dishes. Once thawed and reheated, the texture of the cream sauce and the pasta just isn’t up to par. A splash of milk will sometimes revitalize the thawed and heated pasta.

Serving Suggestions:

  • Wine Pairing: A full bodied white like a Chardonnay or Pinot Gris. A buttery Chardonnay will soften the rich sauce. And a dry crisp Pinot Gris will compliment the richness.
  • Side Dishes: This is a very hearty meal that will benefit from a crisp mixed green salad. Try serving that tossed salad with this easy Red Wine Vinegar Salad Dressing = perfect. A loaf of crusty bread is always welcome with any Italian main course.

FAQ

Is White Bolognese A Traditional Italian Dish, or American?

We most often think of tomato based sauces when it comes to Italian Food. We learned in Culinary School that White Bolognese (ragu in bianco), is an authentic tomato-free Italian Meat Sauce from Emilia Romagna in Northern Italy.

How Do I Get The Bolognese Sauce to Cling To The Tagliatelle Pasta?

The magic of adding starchy reserved pasta cooking water will most certainly help the sauce stick to the pasta. Also vigorously tossing the sauce and the pasta together will blend the two.

Why Should I Make This The Day Before?

Making White Bolognese sauce a day in advance will allow the flavors to marry and intensify. Plus, if you’re making this for entertaining, all of the hard work and clean-up is done! All that’s left is to do is cook the pasta and pour the wine.

More Main Course Meaty Pasta Dinners

And if you’re looking for more pasta recipes for dinner, don’t miss my Pasta Category. You’ll find lots of great ideas, including the most popular on my site for Cowboy Spaghetti. An easy weeknight dinner with ground beef, spaghetti and plenty of cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

White Bolognese with Tagliatelle pasta.
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White Bolognese with Tagliatelle Pasta

Rich, velvety, and full of comforting depth, creamy White Bolognese with Tagliatelle is the kind of pasta dish that feels both rustic and luxurious.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Pasta Recipes
Cuisine: Italian
Servings: 10
Calories: 464kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoons Extra Virgin Olive Oil
  • ½ Cup Sweet or Yellow Onion Fine diced
  • ½ Cup Celery Fine diced
  • ½ Cup Leeks Fine Diced
  • ½ pound Lean Ground Beef
  • ½ pound Ground Pork
  • ½ pound Ground Veal Or Ground Chicken, a mix of thighs and breast meat
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Pepper
  • ½ Cup Chicken Stock Or Veal Stock or white wine
  • 1 ½ Cups Whole Milk
  • 1 ½ Cup Heavy Cream
  • Pieces of Parmesan Rind
  • 1 Pound Tagliatelle Pasta
  • Minced sage, rosemary and shaved Parmesan Cheese For Garnish

Instructions

  • Heat the olive oil in a large skillet over medium high heat. Add the onion, celery and leeks. Saute until vegetables are translucent, about 5 minutes.
  • Add the ground beef, veal and pork and cook until no longer pink. Season with salt and pepper then deglaze the pan by adding stock, gently scraping the bottom of the pan to pull up the browned bits. Simmer for two minutes.
  • Add milk, cream, parmesan rinds and bring to a low simmer. Cook uncovered stirring occasionally until sauce reduces and thickens. About 1 – ½ hours. Remove cheese rinds.
  • Cook pasta in salted boiling water according to package directions for al dente (an extra firm bite). Drain pasta and toss together with the white bolognese sauce. Garnish with fresh chopped sage, rosemary and shaved Parmesan cheese. Serve immediately.

Notes

Tips For Success
  • Mise en Place: As with any recipe that features a lot of ingredients, gather, measure and organize everything before starting the cooking process. A well organized kitchen inspires a well organized mind.
  • Don’t Overcook the pasta. Follow directions of a-la-dente. The pasta will continue to cook a bit when it meets the sauce. A mushy pasta will simply ruin the dish.

Nutrition

Calories: 464kcal | Carbohydrates: 37g | Protein: 22g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 218mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 711IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg