Copyright © 2014 The FOURnet Information Network. All rights reserved.

1 lb. any pasta, cooked as per package directions
1 1/2 large onions, chopped
1 1/2 large tomatoes, chopped
3 garlic cloves, chopped
2 1/2 tbsp. paprika powder (hot variety)
2 tbsp. flour
1 cup meat or chicken stock (cubes/water can be used instead)
olive oil
salt and pepper, to taste
grated Parmigiano cheese

Sauté onions, tomatoes and paprika in olive oil adding the garlic a bit later (to avoid browning), stirring occasionally.

Add the flour and cook for 3 more minutes, stirring constantly. Add the stock (or water with the shredded stock cubes, I usually prefer the cubes version). Bring to boil then reduce heat and simmer until the mixture is reduced to about 2 1/2 cups (about 8-10 minutes).

Make a smooth puree with it using a blender. You can thin this sauce with a little bit more of stock if the puree is too thick. Adjust salt and pepper to taste.

Cook the pasta as per package instructions, drain and immediately add this spicy sauce. Serve and add Parmigiano cheese as per your liking.

A fast and different, spicy but very moderately hot sauce for any kind of pasta shape, but I prefer the thick spaghetti variety for this recipe.

Submitted by: Luis De Santis T. (Venezuela)
Share: Add review or comment

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood