Paprika Pasta!

So, I have a problem.

(I heard you whisper only one?!)

Fine. I have a few problems. But one of them is that I am allergic to bell peppers and paprika. The problem? That I absolutely love smoked paprika! I go crazy for the smell and, I suppose, the taste.

But I can’t eat it.

So I use it for dishes that I won’t eat. This one, based on the traditional Amatricia, was made for Boyfriend. A Spanish twist on the dish that has become so sadly famous recently.

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Simmer the bacon in a non-stick pan.

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Add the chopped onion, that will cook in the bacon fat.

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Generously sprinkle with paprika.

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Sear until there’s no more liquid and everything is starting to become crunchy, and add the tomato sauce.

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Lower the heat and cook for about 20 minutes. If it dries out, add half a glass of warm water.

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In the meantime, cook your linguine or spaghetti. Toss them in the sauce…….

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….and then enjoy! I couldn’t taste it, unfortunately, but Boyfriend said it was very good 🙂

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