Caputi with paprika and pepperoncini cream

Ingredients for 4 servings:

• 1 pack of pasta (caputi or fusilli)
• 250 g mushrooms
• 100 g Black Forest ham, cooked
• 100 ml vegetable stock
• 100 ml cream
• 1 medium-sized onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 tomato(s), diced
• 2 cm Paprika paste (paprika cream) from the tube, Hungarian
• e.g. pepperoncini or chili flakes
• n. B. Pfeffer
• Basil, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the caputi in plenty of salted water according to the package instructions. In a deep pan, sauté the onion and garlic in a little olive oil, add the mushrooms and ham, and simmer over medium heat for about 3 minutes. Pour in the vegetable stock and cream and bring to a boil. Stir in the paprika cream and bring to a boil briefly. Season with a little pepper and, if desired, finely chopped peperoncini (be careful, it’s hot). If you don’t like it too spicy, omit the peperoncini. Add the fresh basil and tomatoes. Serve the caputi with the sauce.