Tagliatelle con sugo di peperoni e salsiccia

flavio_campaniolo

Preparation time

50 minuti

Difficulty

Difficile

Cooking time

30 minuti

Servings

2

Riposo

40 minuti

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Preparare le tagliatelle in casa è un rituale che profuma di domenica e tradizione. In questa versione le accompagniamo con un condimento ricco e saporito: peperoni e scalogno arrostiti in friggitrice ad aria, salsiccia rosolata e una mantecatura cremosa al Parmigiano. Il risultato è un primo piatto intenso, colorato e perfettamente bilanciato.

Ingredients

• Bell pepper
  440 g
• Type 00 flour
  300 undefined
• Fresh sausage
  250 undefined
• Shallot
  80 g
• Parmigiano Reggiano DOP
  50 undefined
• Eggs
  3 u (180 g)
• Black pepper
  to taste
• Extra virgin olive oil
  to taste
• Fine salt
  to taste
• Parsley
  to taste

Procedure

0. To begin, place 300 grams of 00 flour on a pastry board (you can substitute 100 grams with semolina if you prefer a coarser texture). Make a well in the center and crack 3 medium eggs into it. Add a pinch of salt, lightly beat the eggs with a fork, and begin incorporating the flour from the edges toward the center. Knead the dough with your hands for about 10 minutes, until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 40 minutes.

1. While the dough is resting, prepare the dressing. Take two bell peppers (red or yellow) and two large shallots. Wash the peppers, remove the seeds, and cut them into large wedges. Peel the shallots and cut them into wedges. Season everything with a drizzle of extra virgin olive oil, salt, and pepper, then place in the air fryer. Cook at 180°C for about 12–15 minutes, turning halfway through, until well-roasted and lightly caramelized. Once cooked, let them cool. Remove the skin and any burnt parts from the peppers, if possible. Blend everything together with a glass of water.

2. In a large skillet, crumble 250 grams of fresh, skinless sausage. Sauté over medium-high heat until golden and crispy. Then add the roasted peppers and shallots, stir, and cook for a couple of minutes.

3. Now you can roll out the pasta. Divide the dough into several portions and pass them through the pasta machine one at a time, starting from the coarsest setting and working your way up to a medium-fine setting (about 6–7 out of 9, depending on your machine). Lightly flour the sheets and then pass them through the pasta machine to obtain tagliatelle. Place them on a floured tray or a clean tea towel.

4. Bring a pot of salted water to a boil. Cook the fresh tagliatelle for 2–3 minutes, drain them directly into the pan with the sauce, and add a ladle of the cooking water.

5. Off the heat, add 50–60 grams of grated Parmigiano Reggiano and stir well: the starch from the water, the fat from the sausage, and the cheese will form an irresistible cream that will envelop each tagliatella.

6. Serve immediately, with a sprinkling of Parmesan cheese, fresh black pepper, and, if desired, a drizzle of olive oil or a few thyme leaves. #pasta #frescapasta #tagliatelle #fattoincasa #homemadepasta #sausage #peppers #airfryer #comfortfood #pastalovers #italianfood #recipeoftheday

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Creation date Aug 04, 2025

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