Tagliatelle with Peperoni/Capsicum Sauce
Pane-Bistecca
I, named as Wilma the Pasta Maser by my students, have to make my own pasta quite often. Just like these Tagliatelle with Capsicum sauce. But sometimes I don’t have the time to make them. Then I buy fresh pasta! Fresh pasta is not as durable as the dry one, but so much better! Of course, you can dry it too, however you have to be carefull as it will make molds if not dried perfectly!
This time I made them with a sauce of peppers and tomato. I like the spice of peppers and to make them easy to digest I roasted them first and then peeled them. Cooked with some ground meat (or bacon bits) this sauce is delicious!
This time I made them with a sauce of peppers and tomato. I like the spice of peppers and to make them easy to digest I roasted them first and then peeled them. Cooked with some ground meat (or bacon bits) this sauce is delicious!
Ingredients
350 g fresh Tagliatelle
3 large red Peperoni/Capsicum
250 g Tomato sauce
250 g ground Beef
Salt and Pepper
Oregano
Rosemary
Chili
Instructions
1
Step 1
Cut the capsicum in quarters and put them onto a baking tray, skin up. Roast them in the oven at 180 C until the skin will bubble up. (approx 30 minutes). Let cool slightly, then peel off the skin.
2
Step 2
Put them into a blender together with the tomato sauce and puree.
3
Step 3
Fry the ground beef in little oil in a pot and season well. Then add the tomato – capsicum sauce. Let simmer for 30 minutes.
4
Step 4
Meanwhile cook the pasta as advised on the packaging. Drain them and mix them with the sauce. Serve hot!
Notes
Of course, you can make Pasta yourself!More homemade Pasta:
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