The Unseen Paprika Neapolitan Pasta
★From Fresh Pasta to Sausage, Everything Made with Paprika: An Astonishing Paprika Neapolitan Recipe★
A grand prize-winning recipe from the ‘Chum Chum Chum Paprika Recipe Contest’! Discover the endless versatility of paprika. Now you can worry less about your child’s pasta and enjoy it made with paprika! Shall we go enjoy pasta made for paprika? Brought to you by Man-Gae Recipe, the world of all recipes.
Paprika Fresh Pasta- 150g yellow paprika (seeds and core removed)
- 200g all-purpose flour (or durum wheat flour for pasta)
- 4g salt (approx. 1/2 tsp)
Paprika Neapolitan Sauce- 120g red paprika (seeds and core removed)
- 60g apple (skin on is fine, seeds removed)
- 30g onion (about 1/4 small onion)
- 5g garlic (1-2 cloves)
- 3g lemon juice (approx. 1/2 tsp)
- 2g black pepper (approx. 1/4 tsp)
- 2g salt (approx. 1/4 tsp)
- 2g grated Parmesan cheese (approx. 1/2 tsp)
- 2g paprika powder (smoked paprika powder recommended) (approx. 1/2 tsp)
- 2g dried basil (approx. 1/2 tsp)
Paprika Sausage- 60g orange paprika (seeds and core removed)
- 170g ground pork shoulder
- 7g Cheongyang chili pepper (1 pepper, deseeded)
- 1g salt (approx. 1/8 tsp)
- 1g black pepper (approx. 1/8 tsp)
- 5g garlic powder (approx. 1 tsp)
- 5g paprika powder (approx. 1 tsp)
- 7g flour (as a binder, approx. 1 tsp)
Garnish- 5g green vitamin (or baby greens)
- 15g cherry tomatoes (about 5-6 tomatoes)
- 120g red paprika (seeds and core removed)
- 60g apple (skin on is fine, seeds removed)
- 30g onion (about 1/4 small onion)
- 5g garlic (1-2 cloves)
- 3g lemon juice (approx. 1/2 tsp)
- 2g black pepper (approx. 1/4 tsp)
- 2g salt (approx. 1/4 tsp)
- 2g grated Parmesan cheese (approx. 1/2 tsp)
- 2g paprika powder (smoked paprika powder recommended) (approx. 1/2 tsp)
- 2g dried basil (approx. 1/2 tsp)
Paprika Sausage- 60g orange paprika (seeds and core removed)
- 170g ground pork shoulder
- 7g Cheongyang chili pepper (1 pepper, deseeded)
- 1g salt (approx. 1/8 tsp)
- 1g black pepper (approx. 1/8 tsp)
- 5g garlic powder (approx. 1 tsp)
- 5g paprika powder (approx. 1 tsp)
- 7g flour (as a binder, approx. 1 tsp)
Garnish- 5g green vitamin (or baby greens)
- 15g cherry tomatoes (about 5-6 tomatoes)
- 5g green vitamin (or baby greens)
- 15g cherry tomatoes (about 5-6 tomatoes)
Cooking Instructions
Step 1
For the paprika fresh pasta, wash the yellow paprika thoroughly, remove seeds and core, then blend until smooth in a blender. If it’s too watery, you can lightly squeeze out excess moisture.
Step 2
Add flour and salt to the pureed yellow paprika. Mix with a spatula or your hands until it forms a cohesive dough. It might seem crumbly at first, but keep kneading until it becomes smooth.
Step 3
Wrap the finished paprika dough tightly in plastic wrap and let it rest at room temperature for about 30 minutes. This resting period will make the dough more pliable and easier to work with.
Step 4
Roll out the rested dough thinly, about 2-3mm thick, using a rolling pin. Then, cut it into your desired thickness (like fettuccine) to prepare the fresh pasta. Dust with a little extra flour to prevent sticking.
Step 5
To enhance the sauce’s flavor, char the red paprika directly over a flame (using a gas stove or torch). Rinse the charred paprika under cold water, peel off the blackened skin, and thinly slice it.
Step 6
For the sauce, thinly slice the garlic. Julienne the apple and onion to a similar size as the sliced paprika. Uniformly cut vegetables will ensure even cooking.
Step 7
Heat a pan over medium heat with a generous amount of olive oil (or cooking oil). Add the sliced garlic and sauté until fragrant, being careful not to burn it.
Step 8
Once the garlic is fragrant, add the julienned onion and cook until translucent. Then, add the julienned apple and the charred red paprika. Sauté together to bring out the sweetness and flavor of the vegetables.
Step 9
Transfer the sautéed vegetables to a blender and blend until smooth. You can add a little water or broth if needed. For a silky sauce, strain the blended mixture through a fine-mesh sieve to remove any solids.
Step 10
In a clean pan, combine the strained sauce ingredients and dried basil. Simmer over medium-low heat until thickened. Once the sauce reaches your desired consistency, season with lemon juice, salt, and pepper. Let it simmer for a bit longer to allow the flavors to meld.
Step 11
When the sauce has thickened sufficiently, stir in the grated Parmesan cheese until melted. The cheese will add richness to the sauce. Remove the sauce from the heat temporarily.
Step 12
Now, let’s make the paprika sausage. Finely grind the pork shoulder using a blender or food processor. If you prefer a bit of texture, avoid over-processing.
Step 13
To the ground pork, add the orange paprika (drained if squeezed earlier, or use leftover from sauce prep), finely chopped Cheongyang chili pepper, salt, black pepper, garlic powder, paprika powder, and flour. Mix thoroughly until the mixture has enough body to be shaped.
Step 14
Shape the mixture into long sausage forms using pre-soaked collagen casings or by wrapping tightly in plastic wrap. Securely tie the ends with kitchen twine to maintain the shape during cooking.
Step 15
Fill a pot with plenty of water and gently simmer the prepared sausages over medium-low heat. Cook for about 10-15 minutes, or until the sausages are cooked through.
Step 16
It’s time to cook the paprika fresh pasta. Add the prepared pasta to boiling water and cook for about 2 minutes. Fresh pasta cooks very quickly, so stir gently to prevent sticking. Drain the pasta, reserving some of the pasta water for the sauce.
Step 17
In a large pan, heat some olive oil and add the cooked paprika sausages, cut into bite-sized pieces. Add diced paprika and onion, along with minced garlic. Sauté until the ingredients are lightly browned.
Step 18
Pour the prepared Paprika Neapolitan Sauce over the sautéed ingredients and add the cooked paprika fresh pasta. Gradually add the reserved pasta water while stirring, until the sauce coats the pasta evenly and reaches your desired consistency. The pasta water helps the sauce cling to the noodles and creates a moist texture.
Step 19
Plate the finished Paprika Neapolitan Pasta attractively. Sprinkle with extra Parmesan cheese, and garnish with halved cherry tomatoes and fresh green vitamin (or baby greens) for a colorful and flavorful finish. Your Paprika Neapolitan is complete!
