If you can guess which spice we’re using to make this dish of Armando Organic wholemeal Fusilloni pasta with cream of yellow and red peppers, then you’ll win…well, actually you won’t win anything but go on, try and guess anyway!
Recipe ofStella Menna
Armando Pasta Organic wholemeal Fusilloni
Paprika (sweet or spicy depending on your taste)
Extra virgin olive oil
In a non-stick pan, heat a splash of oil and add the peppers, which have been cut into pieces. Mix and heat for a moment and then add small amounts of water until the peppers have softened (around ten minutes should be enough).
Once ready, blend them completely in order to obtain a smooth, even and runny cream.
Boil the organic wholemeal Fusilloni in abundant salted water.
Drain the al dente pasta and add to the cream of peppers and mix for a few minutes over the heat, if the sauce is too dry then add some of the remaining pasta water.
Remove from the heat, add a generous helping of paprika and… buon appetito!
Spaghetti con nduja di Spilinga, carote e zucchine
Daniela Dal Ben