He combines "fusillil" pasta with a rich sauce based on three-colored peppers and cream cheese.
The recipe uses just a few ingredients and doesn’t take a lot of time. While the pasta is cooking—which should take about eight to nine minute—you can get the peppers and cream cheese sauce ready.
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3 Color Fusilli in Paprika and Cream Cheese Sauce
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Cut the peppers into slices about half a finger wide each, and remove seeds and any veins that the paprika may have.
Cut the garlic cloves into small pieces.
Fill 3/4 of a pot with water; add plenty of salt; then bring water to a boil. Add the pasta, cooking It for two minutes less than the recommended time on the product package.
In parallel, add two tablespoons of olive oil to a frying pan, and let it heat for a minute over medium heat. Then add the garlic cloves, cooking them for 2 minutes
Add the peppers and cook for 3 to 4 minutes, occasionally stirring the peppers in the pan. dd salt to taste.
For the pan, reduce the heat to medium/low, and add two large tablespoons of cream cheese, stirring until the cream cheese has been integrated with the peppers.
Once the pasta has been cooked (see step 3 above), strain the pasta using a colander, and transfer directly, without liquid, to the pan where the paprika cream and cream cheese are located. Stir until the ingredients are integrated.
Taste and if necessary add salt. Optionally, add a few leaves of rosemary.
Once the dish is served, add a pinch of pepper and, if you like, a drizzle of olive oil.