See Also: Linguine with Paprikash Sauce(recipes)
Linguine with Red Clam Sauce(recipes)
Linguine With Clam Sauce(recipes)
Linguine with tomato sauce(recipes)
Linguine with Clams and Marinara Sauce(recipes)
Haddock with herb butter sauce and linguine(recipes)
Linguine ai frutti di mare (linguine with mixed seafood)(recipes)
Chicken Paprikash(recipes)
Turkey Paprikash(recipes)
Roast Chicken Paprikash(recipes)

Linguine with Paprikash Sauce (recipes)


Linguine with Paprikash Sauce

Yield: Makes 5 to 6 servings



Ingredients:



12ounces linguine

2medium red bell peppers

1medium onion, thinly sliced

1clove garlic, minced

2tablespoons olive oil

2tablespoons all-purpose flour

4teaspoons sweet Hungarian paprika

1/2teaspoon salt

1/4teaspoon black pepper

1can (8 ounces) tomato sauce

1cup canned vegetable broth

1/2cup sour cream









Preparation:





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.