Spaghetti with pepper sauce

Ingredients for 4 servings:

• 400g spaghetti
• 3 red bell peppers
• 2 yellow bell peppers
• 1 pepper, red
• Salt
• 2 tbsp olive oil
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 100 ml vegetable stock
• 1 tbsp balsamic vinegar
• pepper
• chili powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with paprika sauce

Halve and clean the bell peppers, then grill skin-side up in the oven at high heat for about 10 minutes, until they turn dark and blister. Cover with a wet kitchen towel, let cool, and peel. Chop the red bell peppers and puree. Cut the yellow bell peppers into strips. Halve the chili peppers lengthwise, deseed, wash, and cut into thin strips. Cook the spaghetti in plenty of salted water until al dente. Heat the olive oil, briefly sauté the bell peppers, and press in the garlic, making sure the oil is not too hot, as otherwise the garlic will become bitter. Stir in the bell pepper puree and tomato paste. Add the vegetable stock and vinegar. Bring the sauce to a boil, season with salt, pepper, and chili powder. Serve the spaghetti on warmed plates, pour the paprika sauce over it, and garnish with the yellow bell pepper strips.