1 pound linguine pasta, or spaghetti
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 Tbsp sweet paprika, not the spicy one
1 pinch salt
1 pinch freshly gound black pepper
8 ounces marinara sauce
1 cup liquid chicken broth
1/2 cup sour cream

1) Cook linguine according to package instructions until 'al dente'.

2) Slice the seeded red bell peppers, lengthwise, in slender strips; then slice each strip in two.

3) Heat olive oil in large saucepan over medium heat until hot. Cook bell peppers, onion and press in the garlic;
cook for about 7 to 9 minutes or until bell peppers are tender.

4) Mix flour, paprika, pinch of salt and black pepper in a small bowl. Add this to the saucepan with peppers and onions.
Cook over medium heat about 3 minutes, stirring occasionally. Stir in the marinara 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 the burner; pour the sour cream into sauce and mix.
Cook over low heat 1 minute until the sauce is hot once more; do not boil this time. Pour sauce over linguine and toss.


I suggest you allow your guests to add some parmesan cheese as they like.

This recipe serves paprika linguine for 4 people.