Peel and mince the onion and garlic. Chop the red bell pepper and mushrooms roughly. Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion, pepper and mushrooms and fry for 5-6 min.
2 Boil pasta
Meanwhile, bring a large pot of saltedwater to the boil. Once boiling, add the tagliatelle and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
Add the butter, garlic, smokedpaprika and paprika powder to the pan and cook for 1 min further. Add the chopped tomatoes, tomato paste, measured water, vegetable stock cube, brown sugar and pepper and simmer for 10 min.
Meanwhile, chop the parsley finely. Once the sauce is ready, remove the pan from the heat and fold in the Dijon mustard, sour cream and choppedparsley. Toss the tagliatelle in the sauce and serve.
Tips for fussy eaters
Can't handle the heat? Go easy on the cayenne!
This one reheats well! Have the leftovers for lunch the following day.
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