I want to cook this dish again, some time in the near future but with different pastas. I think this is an excellent dish, however, there are some things I want to retest and redo. You know how some fruits and veggies like apples or peppers have a wax like finish on the skin of it? Some times you can wash it out...some times you can't. As I was cooking the sauce to near completion I tasted it and initially there was something off. A waxy tingy flavor that hits the back of your throat. My assumption is it might've been from one or all of the following. I wanted to use Pinot Grigio as an element in my sauce but all I had was Chardonnay. Chardonnay is kinda tingy/bitter in flavor so it might've been from that. We used to constantly buy either sweet or hot HUNGARIAN paprika but over the last year or so we have been buying a regular Arabian paprika. I definitely prefer the Hungarian one much more. Or it could've been the peppers, as I was saying. I used one red and one green. Not necessarily bell peppers. Kinda a cross between a bell pepper and poblano. More or less elongated bell pepper lol. Any way, I would like to figure out what the issue is so I can enjoy this dish as it was intended :) I corrected the sauce by adding some garlic powder, some vegeta, a pinch of salt, and some pure cane crystallized sugar. It tasted fantastic! :D the perfect consistency and flavor! Whenever I cook pasta (not including shrimp!) for more than myself and brother, I'm not satisfied with the ratio of pasta to sauce xd my parents want a lot of sauce and a lot of pasta but I don't agree with this :S it becomes "too dry". I love having just a bit of left over sauce, to top off the dish. In my opinion there should be enough sauce to coat the entire pasta thoroughly + a BIT extra to top off the dish. I look forward to cooking this again :) @gaga @germanottajoe #CulinaryArts #CulinaryStudent