Tagliatelle with salami and capsicum

Tagliatelle with salami & capsicum (1)

Tagliatelle with Salami and Capsicum

  • Servings: 6-8
  • Difficulty: Easy
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  • 2 tbsp. Oilive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 150 gm. spicy salami or pepperoni slices, cut into strips
  • 2 capsicums, yellow and red, chopped (or any color)
  • 1 large tomato or 825gm. can tomatoes
  • 2 tbsp. tomao ketchup
  • 1/2 cup dry white wine (optional)
  • Salt and pepper, to taste
  • 1/2 tsp each of dried basil, rosemary or thyme (optional)
  • 500 gm. tagliatelle pasta


  1. Heat oil in a heavy pan.  Add salami/pepperoni fry 5 minutes, remove.
  2. Add onion and garlic.  Cook for 5 minutes, stirring over medium heat.
  3. Add capsicum, cover pan and cook for 5 minutes.
  4. Add chopped tomatoes and cook till soft.
  5. Add dried herbs, bring to the boil and simmer, covered for 15 minutes.
  6. Remove lid and cook for another 15 minutes or until liquid is reduced and sauce is desired consistency.
  7. Add salt and pepper.
  8. Add pasta to a large pan of rapidly boiling water and cook until just tender; drain and return to pan.
  9. Toss half the sauce with the pasta and top with the remaining sauce and salami/pepperoni and serve.
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