Pasta with paprika salami sauce

Remove the seeds from the red pointed peppers and cut them into strips, chop the shallot and press the cloves of garlic. Heat the olive oil in a non-stick pan. Stir fry the pointed pepper, garlic and shallot 5-10 minutes. Add the stock, salt and pepper and bring to the boil. Cover with a lid, turn the heat down and simmer for 10 minutes. Cut the salami into cubes.

Scoop a quarter of the peppers from the pan and set aside. Purée the rest with the hand blender or in the blender and put back in the pan. Add the remaining strips of paprika and the cubes of salami and let the sauce simmer for another 5-10 minutes without lid.

Cook the farfalle al dente according to the instructions on the suit. Stir in the whipped cream through the sauce. Serve the pasta with the paprika salami sauce sprinkled with basil and parmesan cheese.