Luca Lazzari
Sous Chef
Another Italian recipe from Luca! This is a great one, in which tagliatelle pasta are mixed with red peppers, presented with Gabriella’s pictures and our home green, chequered tablecloth…
I believe that pasta recipes are a great way to eat practically everything on planet Earth, especially vegetables, as in this case. And this recipe lets you achieve a WOW factor (I hate the wow factor
) thanks to the bright red of the red peppers, combined with the warm yellow hue of the tagliatelle.An important note: I adapted this recipe from the original “Tagliatelle all’uovo con peperoni rossi” from a special issue of the monthly magazine “La Cucina Italiana”, an awesome resource for every food lover!
Serves 4 (not so generous, in my greedy opinion; you can try using more tagliatelle)
280 g egg tagliatelle | 260 g (cleaned) red pepper | 120 g onion | 20 g parsley | 1 bay leaf | some lemon juice drops | salt, fine and coarse | 1/2 dried hot pepper | 1 cup vegetable stock | 2 tablespoons extravirgin olive oil
Let’s prepare these tagliatelle!
Start heating a large pot of water for the tagliatelle.
Prepare 1/2 liter of vegetable stock; here I used vegetable stock cubes. Chop the onion. Cut the red pepper in 1,5-inch pieces (more or less; take a look at the pictures).
Heat 1 tablespoon oil in a pan, then add the onion and the bay leaf. Wait a couple of minutes, then add the red pepper and sauté for 15 minutes. Add a cup of stock, taste and add some salt to taste, then cook for another 5 minutes.
In the meantime, finely chop the parsley and the hot pepper and mix these two ingredients with 1 tablespoon of oil and some drops of lemon juice. I used half of a 1-inch long hot dried pepper.
When the water is boiling, add the coarse salt (one handful), then cook the tagliatelle according to the package label, but drain them “al dente”. A couple of minutes before the tagliatelle are ready “al dente”, hat again the sauce pan. Put the tagliatelle in the pan and stir them for some 30-40 seconds. Then turn off the fire, add the parsley/hot pepper mixture and stir well. Serve it immediately.
Tagliatelle with red peppers does not call for grated Parmigiano Reggiano cheese, but you can always try it!
This recipe has a distinctive sweet taste, thanks to the red peppers and the tagliatelle. I like to drink some robust red wine with it, like a good old Barbera or a strong Refosco.
Buon appetito!
