Tagliatelle ai peperoni

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable and still provide crunch.

Wash the peppers and place them on a baking tray.

Bake at the highest temperature until the peppers are well charred, turning them occasionally with kitchen tongs.

Once charred, remove from the oven and place in a pot, covering with a lid or sealing in a freezer bag.

Let the pot sit until cool; this will help the skin to come off easily.

Once cooled, peel the peppers, remove the seeds and inner filaments, and cut them into strips.

Sauté the finely chopped onion in a saucepan.

Add the tomato passata and season with salt, pepper, and a pinch of sugar, cooking for 5 minutes.

Add the sliced peppers and continue cooking on low heat for about 15 minutes.

Cook the tagliatelle, drain, and toss in the pan with the sauce, adding some chopped fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens