Tagliatelle with Bolognese Sauce Alla Surf and Turf

For the Tagliatelle with Bolognese Sauce, cook the Barilla Tagliatelle in plenty of salted water “al dente”.

Finely dice the garlic and onion and sauté briefly in a pan with a little olive oil.

Add scampi and freshly plucked thyme leaves and fry everything for another 3-4 minutes. Season to taste with salt and pepper.

Add Barilla Bolognese Sauce to the pan and heat through. Drain the tagliatelle and fold into the sauce.

Serve the tagliatelle with Bolognese sauce hot.

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