This Smoked Paprika Fettuccine is smoldering in flavor! Homemade smoked paprika noodles swirled in a creamy smoked paprika sauce with mini sweet Italian meatballs, sautéed mushrooms, and topped with shaved parmesan cheese.
Both smoked paprika and regular paprika are made from crushed and dried chilis but smoked paprika utilizes chilis that have been smoked with natural woods before they were crushed. This gives it a sweet almost woodsy flavor that is perfect for this Smoked Paprika Fettuccine.
Paprika by itself has no flavor. The flavor comes out when the paprika is heated in sauces and other steamy dishes. When heated properly you can expect a nice heat with a smoky complex profile. Do not mistake the term heat for hot. It is not a spicy red pepper heat but more of a pleasant warming.
Cooking with Paprika!
Add paprika at the end of the cooking process. The color and spiciness can fade if cooked too long or at too high temperatures. Additionally, paprika’s vibrant coloring enhances the otherwise dull coloring of this sauce giving it a nice reddish tone.
Let’s Talk Italian Sausage!
The spices in the Italian sausage complement the smoked paprika sauce of this dish. I used all sausage, but you can easily use a blend of 50/50 sausage and ground beef. Of course, if you do not like Italian sausage substitute all ground beef and add a bit more paprika.
If you like this recipe, you may also like the following:
- Low Country Crawfish Pasta
- Sausage and Fennel Pappardelle
- Smoked Gouda Cheese Ravioli
- Black Squid Ink Pasta in Uni Sauce
- 1 pound Sweet Italian sausage
- 1/4 cup dry breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1 egg, beaten
- 1 clove garlic, minced
- 1 cup mini bella mushrooms, sliced
- 1/2 red onion, finely diced
- 1 tablespoon olive oil
- 3½ teaspoons smoked paprika
- 1 teaspoon flour
- 1½ cups vegetable stock
- 2 teaspoons fresh lemon juice
- 2 teaspoons balsamic vinegar
- 1 tablespoon heavy cream
- Salt & Pepper, to taste
- Dash Sugar
Heat oven to 350° F. Line a rimmed baking sheet with foil. Combine all the meatball ingredients in a medium bowl; shape into 3/4-inch balls. Place the meatballs on the prepared baking sheet. Bake 20 minutes or until brown.
In a pan, heat olive oil, add the onion and a pinch of salt. Sweat for 5 minutes. Add the garlic and mushrooms, sweat for a minute then add the smoked paprika. Cook for 2 minutes.
Mix in the flour and cook for 1 minute. (Adding the flour before the stock, coating the veggies with it, will help reduce lumps).
Slowly pour in the stock. Bring to a boil and reduce by half. When reduced add lemon juice, balsamic vinegar, and cream. Bring it back to a boil and simmer.
Season with salt, pepper, and sugar to taste.