Tagliatelle with peppers and chicken ragù is an alternative dish to enjoy flavorful fettuccine with a lighter ragù.
Generally, I prepare tagliatelle in the traditional way, but this time I wanted to make them a bit colorful and flavorful, especially with a lighter dressing.
As an alternative to the pepper, you can use dried pepper powder or paprika to get a nice color and especially a good taste, but then you will definitely need to add a little flour if you use dry ingredients to color the pasta.
These tagliatelle are suitable for a festive lunch but also very good in summer, when we don’t want to weigh ourselves down with fattier meats and heavier dressings.
The tagliatelle cooked this way is truly a dish to try; there is little to tell, so try it and let me know!
Try making this recipe yourself, and if you make this or any other of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 690 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 40 Minutes
- Portions: 3 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tagliatelle with Peppers and Chicken Ragù
- 2 Eggs (medium)
- 3 oz Bell pepper pulp (original weight approx. 4.2 oz)
- 1 2/3 cups Durum wheat flour
- 1/2 cup All-purpose flour (+ about 1/3 cup for the work surface)
- 12 oz Ground chicken (thigh portion)
- 1 tsp Salt
- 1 Onion (small)
- 2 tbsp Extra virgin olive oil
- 1 pinch Pepper
- 7/8 cup Whole milk
- 3 tbsp All-purpose flour
- 1 Pan non-stick pan
Preparation of Tagliatelle with Peppers and Chicken Ragù
Preparation of the ragù
Take a non-stick pan, put the extra virgin olive oil and the chopped onion, and sauté until lightly golden, then add the ground meat and cook, stirring well, for at least 10 minutes.
Then add salt, a pinch of pepper, and continue cooking for about another 20 minutes.
Preparation of the pasta
While the meat ragù is cooking, let’s prepare the pasta!
In a bowl, put the beaten eggs, then add the pepper cream, incorporate the flour a little at a time, and mix until it forms a dough firm enough to work with.
At this point, transfer the dough to a work surface, work it well, incorporating all the flour, and if necessary, add more.
I make a dough that remains non-sticky and quite firm because at home we like our pasta a bit thick and firm.
Take the pasta machine, roll out sheets, and lay them out floured on the work surface.
Cut the fettuccine to your desired thickness; I cut them when I see three empty holes on the pasta machine wheel.
Not all pasta machines have the same thickness, so adjust accordingly.
Leave the cut pasta on a floured work surface while the water for the pasta comes to a boil.
When the pasta water boils, add the pasta and mix well to prevent it from sticking.
Meanwhile, in a tall glass, put the milk and the sifted flour and mix it well, then pour it into the pan with the chicken ragù and mix everything well.
When the pasta has reached an al dente stage, drain it and pour it into the pan with the dressing and complete the cooking by mixing everything well.
After a couple of minutes at most, everything should be cooked and well mixed, creating a nice creamy sauce with the meat.
When cooking is complete, plate up and serve with grated Parmesan, optional.
