Sausage and sweet pepper tagliatelle

  • Serves 4
  • Ready in 30 minutes
  • Easy
This quick pasta recipe with sausages and crunchy red peppers is as simple but as delicious as a supper gets.

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  • 400g herby sausages
  • 280g-300g jar roasted or chargrilled peppers in olive oil
  • 1 red onion
  • 1 garlic clove, sliced
  • 1 teaspoon brown sugar
  • 3 tablespoons balsamic vinegar
  • 350g dried tagliatelle
  • A handful of chopped fresh flatleaf parsley.


  1. Preheat the grill to medium and grill the sausages on a foil-lined baking sheet for about 15 minutes, turning now and then, until golden brown.
  2. Meanwhile, drain the chargrilled peppers (reserving a little of the oil) and slice into thin strips.
  3. Slice the onion and soften in a large frying pan, with a tablespoon of the olive oil from the pepper jar, for 5 minutes. Add the garlic and fry over a gentle heat for 1 minute, then add the peppers, brown sugar and balsamic vinegar. Cook, stirring, for a few minutes, then slice the sausages thickly, add to the pan and cook for a further 5 minutes to heat through.
  4. Meanwhile, cook the tagliatelle according to the pack instructions. Season the pepper and sausage mixture with plenty of black pepper, then add the pasta to the pan with a splash of cooking water and parsley.
  • You can make the dish vegetarian by using Quorn or Cauldron sausages.

From March 2008

Main Ingredients:

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