For the penne with paprika-tomato sauce, cook the penne al dente and strain. Finely chop the onion and cut the bell bell pepper into fine strips.
Quarter the cocktail tomatoes and cut the peeled tomatoes into small pieces. In a saucepan, heat the oil and sauté the onion.
Add the bell bell pepper and sauté until soft. Add the cocktail tomatoes and the tomato pieces and simmer.
Season with salt, pepper and basil. Simmer on low heat for about 20 minutes, stirring frequently.
Stir in the crème fraîche and allow to stand for a short time. Serve the penne with paprika-tomato sauce.
Preparation Tip:
Sprinkle the penne with paprika-tomato sauce with fresh basil leaves.
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