Haunted tagliolini in the pepper

Name: Haunted tagliolini in the pepper
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Type 00 flour 2 ¼ cups; Fine salt to taste; Eggs medium 3; Cuttlefish ink 0.8 tsp; Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Red peppers 1.1 lbs; Fresh liquid cream 0.4 cup; Bell peppers regular squares not too tall 4

479

Calories per serving

Energy Kcal 479
Carbohydrates g 64.4
of which sugars g 10.9
Protein g 15.4
Fats g 17.7
of which saturated fat g 5.61
Fiber g 5.8
Cholesterol mg 170
Sodium mg 366

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Serving: 4
Cost: Average
Note + 30 minutes of resting time for the pasta

PRESENTATION

Bright color and fun shapes make "Haunted Tagliolini in the Pepper" a standout at any Halloween gathering or family meal. The jet-black tagliolini nestled in a vibrant red pepper looks great on the table, with that special touch kids and grownups both notice – it's just DIFFERENT in a good way. Families love how American recipes like this use familiar ideas but add a smart, friendly twist for holidays. The good, creamy taste of rich pepper sauce and the cool black pasta mean every bite feels both playful and a little fancy. Whether you're sitting down on a weeknight or setting up for a party, those dramatic colors and soft, savory flavors always invite a mix of smiles and moments where, really, everyone pays attention to their food. Conversation starter? Absolutely. Nice to look at, fun to eat, and people don't forget how it looks on special occasions. That blend of traditional cooking and playful ideas – well, it just works GREAT for any event where you want people enjoying themselves around the table.

Busy home cooks notice that this dish works right alongside easy recipes because it feels creative and practical at the same time—no fuss, just style and personality. Built-in drama from the presentation and adaptable flavors make it a fit for quick meals, big celebrations, or those times when you need an easy, high-impact meal for all ages. Serve it straight from the pepper, pair it up with salads or other snacky sides, or go for a full spread by adding extra festive touches (little spooky food picks or Halloween napkins usually go over well with kids). Anytime you want something that delivers both versatility and fun, this one comes through—with a creamy, rich sauce and bold pasta that's moist and satisfying. Families like how it fits with their favorite sides, making the meal more filling…and since it looks as good as it tastes, there's reliable excitement built in. For anyone drawn to American recipes with a nod to traditional cooking but excited by modern flavor, haunted tagliolini promises easy enjoyment wherever the night leads—spooky or not!

INGREDIENTS

479

Calories per serving

Type 00 flour 2 ¼ cups (280 g)

Fine salt to taste

Eggs 3 - medium

Cuttlefish ink 0.8 tsp (4 g)

for the red pepper sauce: Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Red peppers 1.1 lbs (500 g); Fresh liquid cream 0.4 cup (100 g)

for the decoration: Bell peppers 4 - regular squares not too tall

Preparation

How to prepare Haunted tagliolini in the pepper

To prepare the haunted tagliolini in the pepper, start by making the egg tagliolini with squid ink. In a large bowl, place the flour, eggs, salt, and squid ink 1 and knead with your hands until all the ingredients are combined 2. Transfer the mixture to a floured work surface and knead well until smooth and homogeneous. Wrap it in plastic wrap 3 and let it rest for about half an hour.

After this time, work the dough with a pasta machine to obtain a sheet about 0.04 inches thick 4. Set up the bar to obtain strips 0.08-0.12 inches wide and pass the pasta sheets through 5: gather the tagliolini obtained with your hand and place them on a floured work surface or hang them on a pasta dryer, well floured, and let them dry for a few minutes 6.

Preheat the oven to 482°F; wash and dry the red peppers, then line a baking tray with parchment paper, place the peppers on it, and bake for 30 minutes until the skin is roasted 7 and begins to peel off (see instructions by clicking here). When the peppers are ready, remove them from the oven and place them in a plastic bag 8: let them sweat until they become lukewarm, then take them out and peel them (see how to do it by clicking here). This way, the skin will come off more easily 9.

Remove the stem, open them up, and remove all seeds and internal filaments 10, then put the pepper fillets obtained in a mixer along with the oil 11, salt, and cream 12. Turn on the mixer blades and blend for a couple of minutes,

to obtain a smooth and velvety pepper cream 13. Bring a pot of salted water to a boil and immerse the tagliolini, cooking them until al dente (14-15).

While the pasta is cooking, move on to carving the peppers for the final decoration of the dish: cut off the top part of the 4 peppers, about 3/4 of the height, obtaining a sort of cap 16. With a sharp pointed knife, remove the white internal filaments and the seeds (17-18).

Now carve the peppers on the smoothest side without dents: cut out two equidistant triangles for the eyes 19; a long bottom cut that will be the mouth and finally a smaller central triangle to serve as the nose 20, just like in the photo 21.

Place the red pepper sauce in a non-stick pan 22 and when the pasta is cooked, drain it and add it to the sauce: toss everything for a minute over high heat 23, to blend the ingredients well together. On a serving plate, arrange the carved peppers and, using tongs, fill each pepper with a handful of haunted tagliolini 34 and place the previously cut top part as a cap. If you have leftover pasta, arrange it around the plate, and your haunted tagliolini in the pepper are ready to be served! Happy Halloween!

Storage

Store the haunted tagliolini in the pepper in the refrigerator, in an airtight container, for up to one day.

You can freeze the tagliolini raw. For freezing, place the pasta nests well spaced on a tray and then put them in the freezer to harden for a couple of hours. Once well hardened, place them in freezer bags and put them back in the freezer. When you need them, cook them directly from frozen in boiling water and proceed as per the recipe.

Tip

If you like, instead of the Spaghetti with Bell Pepper Cream and Octopus, you can use a fresh tomato and basil sauce to dress the squid ink tagliolini, simple but very tasty and it will certainly not clash with the squid ink.

For the translation of some texts, artificial intelligence tools may have been used.