Paprika – Cream – Pasta

Ingredients for 4 servings:

• 5 bell peppers, 4 red, 1 green
• 4 tbsp olive oil
• 2 onions
• 1 garlic clove(s)
• 1 tsp sweet paprika powder
• 60 ml meat broth
• 500 g pasta (spirals)
• salt and pepper
• 125 ml cream
• 1 tsp balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and trim the bell peppers and cut into pieces. Set the green pieces aside. Heat 3 tablespoons of oil and fry the red bell pepper pieces for about 5 minutes. Peel and dice the onions and garlic, add them and fry everything for another 2 minutes. Add the paprika powder and the stock, cover and let the sauce simmer gently for about 20 minutes. Meanwhile, cook the pasta according to the package instructions until al dente. Add the cream to the bell pepper sauce and puree the sauce with a hand blender. Season to taste with salt, pepper, and vinegar. Fry the green bell pepper in 1 tablespoon of olive oil for about 5 minutes. Drain the pasta, toss with the green bell pepper pieces, and serve on plates. Pour the sauce over the pasta. Sprinkle with freshly ground pepper, if desired.