Sometimes you need a quick dinner. One that’s full of carbs, ticks the protein box and hits that chilli tooth (you can have a sweet tooth which means you can also have a chilli tooth right?)
This dish is the perfect fix for those moments. And what’s more it’s a store cupboard easy. Especially if you omit the sausage meat which is my own little twist on the classic.
I found this recipe years ago in a beaten up Italian cookbook I was thumbing through in a second hand shop. The book was worn out, with tinged yellow pages and oil fingerprints all over it. Whilst the whole book had clearly been loved and a mainstay in some strangers kitchen one page stood out. With a little fold in the corner the simplest and most basic of pasta suppers presented itself.
And if I wasn’t already sold I noticed a glaring omission from the ingredients list – cheese! A quick google further confirmed that traditionally this gorgeous little dish does in fact contain no cheese. Let me just say that one more time NO CHEESE!
So here we are – a traditional Italian pasta dish that just so happens to be accidentally dairy free, and not so accidentally delicious.
Pasta Aglio e Olio Peperoncini
- 200g Tagliatelle
- 3 sausages
- 1 garlic clove, minced
- Good quality virgin olive oil
- 1 teaspoon dried chilli flakes
- 1 teaspoon dried (or fresh) parsley
- Salt flakes
- Black pepper
Bring a pot of salted water to the boil. Cook pasta according to pack instruction. Drain and reserve half a cup of pasta water which you will add back in when you toss everything together.
Squeeze the sausage meat from the sausages, pulling meat into chunks.
Heat oil in a pan and fry meat until golden. Remove and set aside.
Warm a big glug of oil in the same pan. Sauté garlic until fragrant.
Add chilli flakes and parsley. Cooking for a further 30 seconds before adding pasta.
Toss all ingredients together with a further glug of oil, the remaining water, salt and pepper.