Spaghetti with almond paprika sauce

Name: Spaghetti with almond paprika sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 2 Garlic cloves; 1 glass (370 ml) roasted paprika (content: 340 g; peel: 210 g); 8 Almond kernels with skin; 4 TABLESPOONS crushed almonds; 7-10 Tbsp in a preheated oven (electric stove: 200 °C/ gas stove: stage sweet paprika; 300 g beef or hoof steak; 1 Onion; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 TABLESPOONS grated parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
2 Garlic cloves
1 glass (370 ml) roasted paprika (content: 340 g; peel: 210 g)
8 Almond kernels with skin
4 TABLESPOONS crushed almonds
7-10 Tbsp in a preheated oven (electric stove: 200 °C/ gas stove: stage sweet paprika
300 g beef or hoof steak
1 Onion
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
4 TABLESPOONS grated parmesan cheese

Directions

1
Prepare spaghetti in boiling salted water according to package instructions. Meanwhile peel garlic. Drain the peppers. Coarsely chop and puree both. Coarsely chop the almond kernels.
2
Lightly roast ground and chopped almonds in a pan without oil, remove and stir into the pepper puree. Season to taste with salt and sweet paprika. Wash the meat, dab dry and cut into strips.
3
Peel and halve the onion and cut into fine strips. Heat the oil. Fry the meat in it at high heat for 2-3 minutes. Season with salt and pepper. Add onion and fry. Drain the pasta and put it back into the pot.
4
Mix in the paprika-almond sauce and the meat. Serve and sprinkle with grated Parmesan cheese.