Pasta with paprika cream sauce

Would you like to cook the pasta with paprika cream sauce recipe? Cook the pasta in a large pan with plenty of salted water until al dente, as indicated on the packaging. It is important not to overcook the pasta, otherwise it will become too soft and lose its bite.

Meanwhile, finely chop the onion and garlic, deseed the peppers and cut into small cubes. My personal recommendation is to cut the peppers and onions into cubes of the same size. This makes the dish look more harmonious and each piece has the same taste.

Heat a pan with olive oil and fry the onions until they are translucent. Then add the garlic and continue to fry until fragrant. I recommend cooking over a medium heat to avoid burning the garlic and to prevent a bitter taste.

Then add the peppers to the pan and fry for about 5 minutes until they are soft. Then add the cream and season the sauce with salt and pepper to taste. I love to add a little extra pepper to give the sauce a little kick.

Finally, drain the pasta, reserving some of the pasta water. Add the pasta to the paprika cream sauce and mix well. If the sauce is too thick, add a little pasta water to thin it out.

Garnish the pasta with paprika cream sauce with grated Parmesan and fresh basil and serve immediately. Believe me, the added freshness of the basil will delight you.