Spicy cream pepper pasta

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Spicy cream pepper pasta

Ingredients

2 tsp minced garlic
1 medium red onion, chopped
½ tbsp crushed red pepper flakes
1 tsp paprika
2 tbsp olive oil
¼ cups gluten-free chicken broth
1¾ cups crushed tomatoes
¾ tbsp fresh basil, chopped
½ oregano, chopped
½ cups heavy cream
12 oz package gluten-free pasta
gluten-free meatballs

Preparation

Preparation

Cook pasta and meatballs according to package directions. Set aside.

In a large skillet over medium-high heat, combine oil, onion, garlic, red pepper flakes, and paprika. Cook until the onion becomes tender (about 2-3 minutes).

Add tomatoes, chicken broth, basil and oregano and stir thoroughly. Simmer until slightly reduced (about 8-10 minutes).

Add cream and mix well. Immediately remove from heat and combine with cooked pasta and meatballs.

Top with desired amount of Castello® Crumbled Blue.

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