If you can guess which spice we’re using to make this dish of Armando Fusilloni pasta with cream of yellow and red peppers, then you’ll win…well, actually you won’t win anything but go on, try and guess anyway!
In a non-stick pan, heat a splash of oil and add the peppers, which have been cut into pieces. Mix and heat for a moment and then add small amounts of water until the peppers have softened (around ten minutes should be enough).
Once ready, blend them completely in order to obtain a smooth, even and runny cream.
Boil the Fusilloni in abundant salted water.
Drain the al dente pasta and add to the cream of peppers and mix for a few minutes over the heat, if the sauce is too dry then add some of the remaining pasta water.
Remove from the heat, add a generous helping of paprika and… buon appetito!
