Paprika – Cream – Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 bell peppers, 4 red, 1 green
- 4 tablespoon olive oil
- 2 onions)
- 1 clove garlic
- 1 teaspoon paprika powder, noble sweet
- 60 ml meat broth
- 500 g pasta, (spirals)
- salt and pepper
- 125 ml cream
- 1 teaspoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Wash, clean and cut the peppers. Put the green pieces aside.
- Heat 3 tablespoons of oil and fry the red pepper pieces in it for about 5 minutes. Peel, dice, add the onions and garlic and fry for another 2 minutes. Add the paprika powder and the stock and cover and let the sauce simmer gently for about 20 minutes.
- Meanwhile cook the noodles al dente according to the instructions on the packet.
- Add the cream to the paprika sauce and puree the sauce with the blender. Season well with salt, pepper and vinegar.
- Fry the green pepper in 1 tablespoon of olive oil for about 5 minutes. Drain and drain the pasta, mix with the green pepper pieces and serve on plates. Pour the sauce over it.
- Serve sprinkled with freshly ground pepper if you like.
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