Confetti Macaroni In Spicy Cream Sauce
But you know I’m not one to skimp on photos and explanations.
You know how sometimes you get on Pinterest and see something so awesome that the thought of it starts to consume your entire existence? Well that’s sort of how this recipe was to me. I look at a salad in front of me, suddenly all I can see is a pile of Confetti Chicken Pasta. I try to read the label of my coffee creamer, all I can make out are the words “spicy cream sauce”. The colors, the creaminess, the spiciness, they were taking over my life.
The only option I had was to make it myself. Of course, I don’t know how to follow recipes, so I pretty much just made up my own version.
There’s chicken in the original recipe which would be great if I wasn’t too lazy to cut up chicken. Add it if you are extra ambitious or energetic or whatever. Also, I wanted to use smoked paprika, since it’s the best thing that ever happened to mankind. Sadly I didn’t have any on hand, but I put it in the recipe nonetheless because you’re going to buy some and put it in yours. Enjoy.
- Confetti Macaroni in Spicy Cream Sauce
- 2 1/2 cups dry macaroni (or other pasta)
- 1 red bell pepper (I only had half of a big one, but the more the merrier)
- 2 cups broccoli florets
- 3 cloves garlic
- 1/2 of a large onion onion (red would have been good, but I used white)
- 3 cups half and half (plus more milk if needed)
- 1 1/2 teaspoons smoked paprika (regular paprika also works, but smoked is way better)
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon red pepper flakes (or to taste)
- 3 tablespoons butter
- 2 tablespoons corn starch
- 1 cup Parmesan cheese (or other cheese)
- Salt and pepper to taste
- Cook the pasta according to the package directions.
- Saute the red bell pepper, broccoli, garlic, and onion until tender.
- Add the half and half, paprika, cayenne pepper, red pepper flakes, and butter to the drained pasta. Toss the corn starch with the Parmesan cheese and add to the pasta. Cook until bubbling and thickened. Add the vegetables. Season with salt and pepper.