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Organic wholemeal Fusilloni with a cream of peppers and paprika
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!
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200 g
Armando Pasta Organic wholemeal Fusilloni
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1 small
Yellow pepper
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1 small
Red pepper
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Paprika (sweet or spicy depending on your taste)
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Extra virgin olive oil
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Salt
Recommended pasta for this recipe
Alternatively, you can use
Preparation
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!
