Want to try something a little different? Try this then...

Ingredients:

1 pound linguine pasta
2 red peppers
1 large onion, chopped in thin slices
2 cloves garlic, to be pressed in
2 Tbsp extra virgin olive oil
2 Tbsp flour
4 tsp sweet Hungarian paprika
1 pinch salt
1 pinch freshly gound black pepper
8 ounces marinara sauce
1 cup canned vegetable broth
1/2 cup sour cream

Cooking instructions:

1. Cook linguine according to package instructions until 'al dente'.
2. Chop the red peppers lengthwise into slender strips; cut strips across into halves.
3. Heat olive oil in large saucepan over medium heat until hot. Cook bell peppers, onion and press in the garlic;
cook for about 8 to 10 minutes or until peppers are tender.
4. Mix flour, paprika, pinch of salt and black pepper in a small bowl. Add to pepper mixture.
Cook over medium heat about 3 minutes, stirring occasionally. Combine tomato sauce and broth; stir in saucepan.
Bring to a boil; stirring constantly to avoid sticking.
Reduce heat to low and allow sauce to simmer, uncovered, until sauce thickens.
5. Remove saucepan from heat; place half cup sour cream in a small bowl.
Stir in several spoonfuls hot mixture. Mix well. Pour sour cream mixture back into sauce in skillet.
Cook over low heat 1 minute to heated through. Do not allow to boil. Pour sauce over linguine and toss.


Allow your guests to add some parmesan cheese as they like.

This recipe serves paprika linguine for 4 people.