Pasta Aglio e Olio Peperoncini 

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

  • Servings: 2
  • Print


  • 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.

Serve immediately.

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