This Linguini with Paprika Sauce is a celebration of simple, bold flavors. The base is a fragrant oil infused with garlic and sweet Hungarian paprika, creating a warm, slightly smoky foundation. Deglazing with dry white wine adds acidity and depth, while fresh plum tomatoes provide a bright, natural sweetness that balances the richness. The sauce is silky yet textured, clinging perfectly to the long strands of linguini. It’s a quick weeknight dinner that feels sophisticated without requiring exotic ingredients. Serve it family-style for a cozy evening in, or plate it elegantly for a casual dinner party. The vegan-friendly nature of this dish makes it inclusive, while the aromatic profile satisfies any craving for hearty, comfort food with an Italian twist.
Linguini With Paprika Sauce
Description
This Linguini with Paprika Sauce is a celebration of simple, bold flavors. The base is a fragrant oil infused with garlic and sweet Hungarian paprika, creating a warm, slightly smoky foundation. Deglazing with dry white wine adds acidity and depth, while fresh plum tomatoes provide a bright, natural sweetness that balances the richness. The sauce is silky yet textured, clinging perfectly to the long strands of linguini. It&# 226;ÂÂs a quick weeknight dinner that feels sophisticated without requiring exotic ingredients. Serve it family-style for a cozy evening in, or plate it elegantly for a casual dinner party. The vegan-friendly nature of this dish makes it inclusive, while the aromatic profile satisfies any craving for hearty, comfort food with an Italian twist.Ingredients
Directions
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Bring a large pot of salted water to a boil for the linguini.
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Heat olive oil in a heavy 10-inch skillet over low heat.
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Add crushed garlic to the oil and cook gently until golden brown, about 10 minutes.
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Remove garlic from the skillet using a slotted spoon and discard.
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Add paprika to the warm oil and stir constantly for 5 minutes to bloom the spice.
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Pour in the white wine and increase heat to medium-high.
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Boil the wine until it reduces by half.
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Finely chop the tomatoes in a food processor or blender.
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Add the chopped tomatoes to the skillet.
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Stir in the salt.
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Simmer the sauce until it thickens, about 10 minutes.
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Cook linguini in the boiling water according to package directions until al dente.
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Drain the pasta and toss with the paprika sauce.
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Serve immediately, topping with cheese if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 332.1kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 11.8mg1%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 5.1g21%
- Sugars 1.7g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not let the garlic burn; keep the heat low and stir occasionally to ensure even browning.
Hungarian sweet paprika offers a fruity, mild heat. If unavailable, standard sweet paprika can be used, but the flavor will be less complex.
For a smoother sauce, blend the tomatoes until completely pureed before adding to the skillet.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
To make this dish non-vegan, add grated Parmesan or Pecorino Romano cheese when serving.
If you prefer a richer sauce, you can substitute half of the olive oil with butter, though this will remove the vegan status.
