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1
Bring 1 gallon salted water to a rolling boil in a large stockpot.
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2
Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes.
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3
Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool.
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4
When cooled, transfer to a bowl, and toss with a little olive oil.
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5
Cover with plastic wrap and set aside at room temperature.
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6
Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler.
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7
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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8
Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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9
To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits.
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10
(Do not peel the peppers under running water since that would wash away the flavorful juices.)
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11
Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
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12
Heat remaining tablespoon olive oil in a large skillet over high heat.
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13
Add onions, salt, and pepper, and cook until golden brown.
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14
Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more.
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15
Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
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16
Transfer to a medium bowl and combine with sour cream and hot sauce.
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17
Pour over reserved pasta, toss well, and serve.
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18
Variation: Add about 1/2 a pound Genoa salami, sliced thinly and julienned, to Sauteed onions before adding garlic.
