Cooking stuff:
-Extra Virgin Olive Oil
-One red bell pepper
-One onion
-One 28 oz.tin of dices or slice tomatoes
-Two tablespoons of Paprika (Hungarian in origin is preferrable)
-Half cup (more or less) of sourcream
-One pound of pasta (Ziti or any pasta, someday I’ll try home made Spaetzle)
-One or two glasses of wine (cook’s choice of red or white)

Preparation:
-Set large pot of water to boil (bigger the pot the better)
-Slice or dice onion and over low heat sweat them until translucent
-Add a bit of wine and inhale the vapors (no waste here)
-Add the peppers – julianed, of course
-Boil pasta in heavily salted water with a dash of olive oil (no salt after)
-Add tin of tomatoes and liquid to sauce.
-Stir both dishes attentively
-When pasta is al dente, (don’t over cook) drain
-Add sour cream to sauce by mixing a bit of the cooked sauce to the sour cream to avoid curdling before dumping in pan
-Drink a bit more wine – if you haven’t already
-Mix slightly undercooked (al dente) pasta to sauce and heat on high for a second cooking (this is where each noodle gains the flavor of the sauce)
-Add cheese if necessary – open other bottle of wine