Farfalle with Paprika Ragout

Try this delicious pasta dish:

Rinse the peppers, cut them in half and remove the stem ends and seeds. Cut the peppers into small cubes. Rinse the scallions and finely chop them with some of the greens. Finely chop the peeled garlic clove. Heat the oil in a coated, high-walled frying pan and sauté the green onions and garlic in it over medium heat. Then add the diced peppers, season with salt and pepper from the mill and thyme and pour in the wine and whipping cream. Cover and simmer on low heat for about 10-15 minutes. In the meantime, cook the pasta in enough salted water until al dente. Cook the paprika ragout without cover at high temperature, it should have a creamy consistency. Pour the farfalle on a colander and drain well on the spot in the frying pan to the vegetable form. Mix thoroughly and bring to the table sprinkled with parsley.

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