Hungarian pasta with meat and vegetables. All the flavors blend beautifully in one pot
Hungarian pasta in one pot: a delicious meal in half an hour. The sausage or meat, onions, peppers and tomatoes are cooked right with the pasta, so you only have to dirty one pot. Honest comfort without the hassle and without a pile of dishes.
The simplest dishes are those that are prepared in one pot. Just chop the ingredients, put them in a saucepan, add water and cook. Did you know that you can do the same with pasta? We will introduce you to a traditional Hungarian dish that will delight you with the perfectly blended flavors of all the ingredients.
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How to prepare spicy Hungarian pasta?
As with all one-pot meals, the longest part is preparing the individual ingredients:
- We need broth with leftover meat (from soup, goulash, stew). If we don't have any at home and don't feel like cooking meat, we can use sausage or hot dogs, but we can also cook a delicious dish with minced meat.
- Chop the onion, garlic, tomatoes and peppers. We prefer pointy peppers rather than fleshy ones.
- The most suitable pasta shapes are smaller ones such as elbows, bows, spindles, clams or short tubes, but it always depends on the preferences of the diners.
- Heat the lard or oil in a saucepan and fry the onion until the edges start to turn pink. Add the garlic, let it become fragrant and pour in the stock to stop the frying.
- Add the chopped peppers, tomatoes and diced meat to the onion. Add the pasta and pour the broth over it until it is submerged. Stir in the ground paprika, salt, cumin, pepper and possibly goulash spices.
- Cover the saucepan with a lid and simmer the food slowly. Check occasionally to make sure it is not burning, and add a little more broth if necessary. Do not over-stir the mixture so that the pasta does not fall apart!
