Linguine with Paprikash Sauce

Linguine with Paprikash Sauce

Linguine with Paprikash Sauce


Makes 5 to 6 servings


12 ounces linguine
2 medium red bell peppers
1 medium onion, thinly sliced
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
4 teaspoons sweet Hungarian paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (8 ounces) tomato sauce
1 cup canned vegetable broth
1/2 cup sour cream


  1. Cook linguine according to package directions. Drain in colander. Place in large warm bowl; keep warm.
  2. Meanwhile, cut red peppers lengthwise into thin strips; cut strips crosswise into halves.
  3. Heat oil in large skillet over medium heat until hot. Add bell peppers, onion and garlic; cook and stir 8 to 10 minutes or until peppers are very soft.
  4. Combine flour, paprika, salt and black pepper in small bowl. Stir into bell pepper mixture. Cook over medium heat 3 minutes, stirring occasionally. Combine tomato sauce and broth; stir into skillet. Bring to a boil; stirring constantly. Reduce heat to low and simmer, uncovered, until sauce thickens.
  5. Remove skillet from heat; place sour cream in small bowl. Stir in several spoonfuls hot mixture. Stir sour cream mixture into sauce in skillet. Cook over low heat 1 minute or until heated through. Do not boil. Pour over linguine; toss.

Check out more recipes for European