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 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.
