Spaghetti with Chicken in Paprika Cream

Put the flour in a bowl, add the egg in the middle, a pinch of salt and some water. Then work everything into an elastic dough, wrap it in cling film and let it rest for at least 30 minutes at room temperature.

Then roll out thinly with the pasta machine and cut into spaghetti with the spaghetti attachment. Then cook them in sufficiently salted water until al dente.

Cut the chicken breast into slices (as with the gyros) and place the meat in a bowl. Add the salt and pepper as well as both types of pimento. Add a tablespoon of olive oil and mix everything together well - preferably with your hands - and work in the spices well, cover and leave in the refrigerator for at least 2 hours.

Core the peppers and peel the peel well with a peeler. Then cut the peppers into cubes. Heat a little olive oil in a saucepan and fry the shallot and garlic until translucent, then add the peppers and roast for a few minutes.

Now deglaze with the white wine and let it reduce almost completely. Then pour in the vegetable stock and simmer the sauce on the lowest setting for about 2 hours. Then puree everything very finely with the hand blender and now add the cream and simmer until the desired consistency is reached.

Now season with salt and pepper and a little sugar. At the same time, heat up a pan and sear the chicken briefly and spicy - you don't need to add oil, as the chicken brings enough oil.

Now add the chicken to the sauce and let it simmer for about 3 minutes without the sauce boiling. Cut a few sage leaves into strips and fold in.

Drain the spaghetti while collecting a small ladle of pasta water. Then add the pasta water to the sauce. Drain the spaghetti well and arrange on pasta plates and pour sauce over them.

If you like, you can slice Parmesan on top.