Summary

Ingredients

• 1 red pepper (s), diced
• 0.5 ½ bunch spring onion (s)
• 2 small tomato (s), diced
• 3 clove (s) garlic, pressed
• 2 teaspoons rapeseed oil or grapeseed oil
• 100 ml cream, (soy), or heavy cream
• 1 ½ tablespoon processed cheese, low in fat
• 1 ½ tablespoon tomato paste
• 150 ml vegetable broth, or chicken broth
• rum
• 50 ml milk, 1.5% fat
• Rosemary, dried
• salt and pepper
• Chilli flakes, or cayenne pepper
• 0.5 teaspoon ½ sugar
• 180 g spahetti
• Sauce thickener

Print Recipe Pin Recipe

Instructions

1. Sweat the diced paprika and spring onions in the oil, season with sugar, salt and pepper. Sprinkle some rosemary on top.
2. Cook the spaghetti in salted water until it is almost al dente.
3. Deglaze the vegetables with the cream, vegetable stock and milk, add a dash of rum if you like. Add the chopped tomatoes.
4. Add the processed cheese, tomato paste and pressed garlic. Season well with chilli, salt and pepper. If necessary, add a little more sauce thickener. Add 2 tablespoons of the pasta water to the sauce.
5. When the pasta is almost al dente, drain it, mix it with the sauce and let it steep until the pasta is al dente and the pasta and sauce have combined.
6. Arrange on pasta plates.