A beautiful pasta dish: Tagliatelle with Spicy Tomato Sauce, built on heat, freshness, and that final luxurious touch. The sauce carries real depth. A clean, spicy backbone layered with bright, fresh ingredients, and the whole bowl is finished with a perfectly poached egg that breaks into the pasta and turns everything silky.
Ingredients
- 1 tbsp olive oil
- 1/2 sweet chopped Spanish onion
- 1/3 green bell pepper
- 4-5 whole chanterell, cremini or button mushrooms, cut in half
- 8 whole Kalamata olives pitted and sliced in half
- 1/2 tsp red pepper flakes
- 1 tsp Hungarian paprika
- 1 tsp smoked paprika
- 1 cup red sauce marinara, pizza sauce or homemade red sauce
- kosher salt and freshly ground black pepper
- tagliatelle enough for 4
- 1 recipe poached eggs
- pea sprouts for garnish
Instructions
Gather ingredients before starting the recipe.
- Heat 1 tbsp olive oil in a medium sized skillet over medium heat.
- Add 1/2 sweet chopped Spanish onion and sauté until the onions become translucent, about 5 minutes.
- Add 1/3 green bell pepper, sliced and cut into halves, 4-5 whole chanterell, cremini or button mushrooms, cut in half and 8 whole Kalamata olives pitted and sliced in half. Stir to combine and cook until the peppers have lost their crunch and are beginning to soften.
- Add 1/2 tsp red pepper flakes, 1 tsp Hungarian paprika, 1 tsp smoked paprika, and stir to combine.
- Add 1 cup red sauce and stir to combine. Heat until the sauce is hot and bubbly, about 5 minutes. Season with kosher salt and freshly ground black pepper.
- Cook tagliatelle enough for 4 according to package directions.
- Using kitchen tongs, transfer the pasta directly from the cooking liquid into the sauce and toss/stir to combine.
- Prepare poached eggs.
Serving
- Place a portion of pasta and sauce into a rimmed serving bowl, top the pasta with a poached egg and garnish with pea sprouts.
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