in Italy

Linguine in paprika cream sauce à la Didi

updated

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Ingredients for 2 servings:

  • 1 pointed pepper, red
  • 100 ml cream
  • 100 ml vegetable stock
  • 200g linguine
  • 1 tbsp sunflower oil
  • 2 tsp salt
  • 1 tsp white pepper
  • ½ lemon(s), juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta for 10 minutes in plenty of salted water. Quarter the bell pepper lengthwise and remove the seeds and skin. Then dice the bell pepper. Sauté the bell peppers in a pan with salt, pepper, and oil. Deglaze with the cream and vegetable stock and cook until soft. Purée the bell pepper cream sauce with the lemon juice and stir until creamy. Drain the linguine. Arrange on deep plates and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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