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Spaghetti with garlic cream, sweet paprika and hot chili pepper

Dear followers, here we are today with a revisiting of a super classic italian pasta recipe: spaghetti with garlic and hot chili pepper!! Playing with ingredients and my son, Nicolò, we have figured out this recipe: please enjoy and taste!

Serving size 4

An entire head of fresh garlic

1/2 cup of whole milk

1 red hot chili pepper

Fresh parsley

A tea spoon of sweet paprika

Extra virgin olive oil

Salt and pepper

350 gr spaghetti n° 5


First of all, cut the head of the garlic into 2 half part without peeling

Turn the oven on, 180 ° C/ 200°C and while is coming to the right temperature, take the parsley, wash it and chop it finely: put it aside. When oven is ready, put the 2 half of the garlic head on some oven paper, drop on them a little quantity of olive oil and put them into the oven.

When garlic has come to a good point of gold, as seen in the picture, take it out of the oven and let it cool a while. When it has cool down, clean each clove and put it in a dish together with all the others.

At this point take a mixer glass, put the garlic, the milk, salt, a little pepper inside and mix at a medium speed, to obtain a sort of cream. Put it aside.

Take a pan, put the cream on a low heat, add parsley, hot chili pepper and make it reduce just for a couple of minutes. Turn it off and put the water for the spaghetti to boil. Add salt and then, when it starts boiling, add the spaghetti: consider to make them "al dente" so that you will have the chance to finish them in the pan with the garlic cream. When the spaghetti are ready, drain them, put them in the pan, mix with the garlic cream and put them in a serving dish, finishing the garnishing with some sweet paprika sauce.

Which wine is perfect?

We have chosen a Penisola Sorrentina DOC, a white, dry and still wine, intense yellow colour, delicate, harmonic and bodied. Service temperature: 8° to 10°

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