Spaghettini with paprika and cream sauce

Ingredients for 5 servings:

• 1 jar bell pepper(s), roasted red
• 1 garlic clove(s)
• 1 cup of cream
• ½ bunch basil
• salt and pepper
• 1 handful of Parmesan, freshly grated
• 1 tbsp olive oil
• 500 g spaghetti, thin (spaghettini)

Instructions

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

Drain the peppers and chop them finely. Roast them in a pan with a chopped garlic clove in a little olive oil, then pour in the cream and bring the sauce to a boil. Add half a handful of Parmesan cheese, season with salt and pepper, and add the fresh basil. Puree the sauce in a blender. Cook the spaghettini in salted water until al dente, then drain. Toss with the sauce and sprinkle with the remaining Parmesan. You can also make this recipe with fresh red peppers, which you grill first until the skin is blackened and then peel (this is easier if you remove the hot peppers from the oven and cover them with a damp cloth for a short time).