Rigatoni with paprika sauce

Ingredients for 4 servings:

• 400 g rigatoni or spaghetti
• 4 red bell peppers (or mixed ones)
• 1 large onion(s)
• 2 tbsp olive oil
• 200 ml vegetable stock
• 150 ml cream
• 3 tbsp pine nuts
• Pepper, freshly ground
• ½ tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very aromatic!

Cook the pasta in plenty of salted water according to the package instructions. Meanwhile, deseed and wash the bell peppers and cut them into 1 cm cubes. Peel and dice the onion. Heat the oil in a pan and fry the diced onion and bell pepper for about 6-7 minutes. Remove one-third of the vegetable mixture. Deglaze the rest with stock and cream and simmer for 10 minutes. Toast the pine nuts in a dry pan. Now puree the sauce. Add the remaining vegetables and heat through. Season with salt, freshly ground pepper, and paprika. Divide the pasta among plates, pour the sauce over them, and serve sprinkled with the pine nuts. Garnish with a basil leaf, if desired.