Step by step
preparation Heat a large pot of salted water, then cook the spaghetti al dente according to the time indicated on the package. Drain them, keeping a ladle of cooking water (about 5 cl).
While the pasta is cooking, heat the olive oil in a large skillet over low heat. Add the minced garlic and let it brown for 1 to 2 minutes.
Then add the smoked paprika and tomato paste. Stir for 1 minute to release the aromas completely.
Add the tomato pulp, salt, and pepper, then cook over medium heat for 7-8 minutes, stirring regularly to thicken the texture.
Add the liquid cream and stir until you get a smooth and velvety sauce. Reduce the heat to low.
Add the cooked spaghetti directly to the pan with the sauce. Mix well to coat each dough. If necessary, add a little cooking water to dilute the sauce.
Sprinkle with grated Parmesan cheese, stir again and serve hot.
Tips for a perfect
result Smoked paprika adds a delicate and comforting touch: prefer it in fine powder form for a better diffusion in the cream.
If you prefer even creamier sauces, you can add a knob of butter just before serving.
Storage
Store for 2 days in the refrigerator in an airtight container.
Heat over low heat with 1 tablespoon. tablespoon of water to dissolve the sauce without drying it out
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