Hungarian paprika pasta - Ungersk paprikapasta

HUNGARIAN PAPRIKA PASTA
Ungersk paprikapasta

If you want a pasta that’s filling and tasty you should try this creamy dish, flavoured with both paprika and caraway.

4 servings

1 lb tagliatelle

1 onion
a 7 oz piece boiled ham
salt, white pepper
1 tablespoon butter or margarine
1/3 cup vegetable bouillon
¾ cup cream, 15% fat
2 teaspoons paprika
1 teaspoon caraway

Peel and finely chop the onion. Cut the boiled ham, first in shreds and then dice them. Bring lots of salted water to boil in a saucepan and boil the pasta according to package instructions.

Heat up the fat in a frying pan, add the onion and sautée until tender. Add the diced ham and heat through. Add bouillon, cream, 1 teaspoon paprika and caraway to the mixture, flavour with salt and pepper and bring to a boil while stirring (but not boil anymore afterwards).

Drain the pasta, add it to the ham sauce and blend well. Serve in a heated serving bowl and sprinkle with remaining paprika.

Enjoy!

Bella