Spicy Creamy Penne with Vegetables

1Bring a large pot of salted water to a boil. Add the penne pasta (300 g) and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 100ml of pasta water.

2While the pasta cooks, heat olive oil (2 tablespoons) in a large skillet over medium heat. Add the sliced red onion (1 small) and sauté for 3 minutes until translucent.

3Add the minced garlic (2 cloves) and chopped red chili (1 small) to the skillet; cook for 1 minute until fragrant, stirring frequently to avoid burning.

4Add the sliced red bell pepper (1 medium) and diced zucchini (1 medium) to the skillet. Sauté for 5-6 minutes until the vegetables are tender but still have a slight bite.

5Sprinkle the smoked paprika (1 teaspoon) over the vegetables and stir to combine. Season with salt and freshly ground black pepper to taste.

6Pour in the double cream (200 ml) and vegetable stock (100 ml), stirring well to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.

7Add the cooked penne to the skillet, tossing gently to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

8Stir in the grated Parmesan cheese (50 g) until melted and incorporated into the sauce. Adjust seasoning with additional salt, pepper, or chili flakes if desired.

9Remove from heat and transfer to serving plates. Garnish with fresh basil leaves and an optional sprinkle of chili flakes for extra heat.

10Serve immediately and enjoy your spicy creamy penne with vegetables.