Italian pasta casserole with vegetables and tomato sauce

Ingredients for 4 servings:

• 100 g sugar snap peas
• 150 g lean bacon
• 120 g fettuccine
• 250 g water
• 5 g chicken broth, granulated
• 80 g carrot(s)
• 250 g Pecorino, alternatively mountain cheese, sliced
• 60 g onion(s)
• 4 medium-sized garlic cloves
• 1 small chili pepper(s), green, fresh or frozen
• 1 can tomatoes, peeled
• 5 g chicken broth, granulated
• 2 tbsp Italian herbs
• 1 tbsp oregano, fresh or frozen
• 1 tbsp rosemary, fresh or frozen
• 4 tbsp extra virgin olive oil
• n. B. Olive oil for the mold
• 1 small pepper, red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Recipe from Calabria.

Wash the snow peas, snip off both ends, and pull off the strings on both sides. Halve larger ones crosswise, leaving smaller ones. Cut the lean bacon into thin slices and shorten longer ones to about 2 cm. Break the tagliatelle pasta into pieces about 6-8 cm long, heat the water, and dissolve the chicken stock in it. Add the fettuccine and cook for about 8 minutes until al dente. Reserve the cooking water. Wash the carrot, snip off both ends, peel, and slice diagonally into about 3 mm thick slices. Blanch the snow peas and carrots in the pasta cooking water for 4 minutes, remove from the stock with a slotted spoon, and do not rinse. Rub a baking dish with olive oil and line with snow peas. Fry the bacon in a pan with 2 tablespoons of the olive oil until crispy, then place the pieces on top of the snow peas. Toss the tagliatelle pasta in the olive oil and serve. For the sauce, trim the ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small green chili, slice them crosswise into thin rings, leaving the seeds and discarding the stems. Strain the tomatoes and use the juice from the can to deglaze the pan. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Heat a medium-sized frying pan, add 2 tablespoons of the olive oil, and let it heat through. Roast the onions and garlic cloves until translucent. Add the chili and tomatoes and fry for 3 minutes. Deglaze with the sauce, add the remaining ingredients, and simmer with the lid on for 5 minutes. Remove from the heat and let cool slightly. Transfer to a blender and puree for 1 minute at full speed until smooth. Pour half of the puree over the pasta. Cover with half of the pecorino. Arrange the carrot slices on top and spread the rest of the puree over the pasta. Finish with the remaining pecorino. Garnish with pepperoni. Bake in the oven at 180°C (350°F) on medium heat for about 30 minutes. Remove from the oven, let cool slightly, serve warm, and enjoy.