2 red peppers
2.5 garlic cloves
Grill peppers in oven until clearly grilled. Peel and cut. Cut all the onions and fry on medium heat in butter, let it fry until it’s brown. Add the paprika and tomato puree, let fry for a few minutes. Add about 250 ml of cream. Add spices.
Mix with a stick blender to the desired consistency.
Pour in the desired amount of sauce and pasta into the pan. Pour in a little pasta water to the right saltiness and consistency. Hurl. Remove from the plate and add pecorino, toss. Serve