Paprika Pasta

If you don’t like paprika, this recipe probably isn’t for you.

Prep Time: 0ish min, depending on if your parmesan is pre-grated or not

Cook Time: 20ish min

Yield: 2-4ish servings, depending on how hungry you are

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Ingredients

1/2 lb short pasta (I used farfalle)
2 tbsp butter
2 tbsp tomato paste
1/2 cup heavy cream
1/2 cup grated parmesan cheese + more for topping
1 tbsp paprika
1 tbsp garlic powder
pinch of cayenne pepper
salt

Instructions

1. Cook the pasta according to the instructions on the box. Save 1.5 cups of pasta water.

2. Melt the butter in a large saucepan over low heat. Once the butter is melted, add the paprika, garlic powder, and tomato paste. Stir and let cook for 1-2 min.

3. Add heavy cream, parmesan, and a pinch of cayenne pepper. Stir until combined.

4. Add 1.5 cups of pasta water in 1/2 cup increments, letting it bubble and thicken slightly before adding more. Cover and simmer for 10ish minutes.

5. Stir in the cooked pasta! Taste and add salt if needed (you might not need any depending on how salty your pasta water is).

6. Plate and serve with more parmesan on top.