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

Cook linguine according to package directions. Drain in colander. Place in large warm bowl; keep warm.
Meanwhile, cut red peppers lengthwise into thin strips; cut strips crosswise into halves.
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.
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.
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.

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