Macaroni with robiola paprika sauce

Name: Macaroni with robiola paprika sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 1 big red pepper; 1 collar Spring onions; 1 Garlic clove; 1 green chili pepper; 1⁄2 Federation Thyme; 400 g Macaroni; 2 TABLESPOONS Olive oil; 250 g Robiola with herbs (Italian cream cheese; alternatively traditional); 150 g Whipped cream

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
1 big red pepper
1 collar Spring onions
1 Garlic clove
1 green chili pepper
1⁄2 Federation Thyme
400 g Macaroni
2 TABLESPOONS Olive oil
250 g Robiola with herbs (Italian cream cheese; alternatively traditional)
150 g Whipped cream

Directions

1
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Clean, wash and chop the peppers. Clean, wash and cut spring onions into rings. Peel and chop garlic. Cut the chilli lengthwise, remove seeds, wash and chop finely.
2
Wash the thyme, remove the leaves.
3
Cook the pasta according to the instructions on the packet. Steam peppers, spring onions, garlic and chilli in hot oil for about 5 minutes. Stir in thyme, 150 g robiola, cream and 1⁄8 l pasta water, simmer for 2-3 minutes.
4
Season with salt and pepper. Drain the pasta and mix in. Serve and sprinkle with the rest of the cheese in flakes.