Instructions
- Cook the pasta
- Bring a large pot of salted water to a boil and cook pasta until just al dente.
- Drain, rinse briefly, and set aside.
- Prepare the paprika-potato base
- In a large pot, heat the oil or lard over medium heat.
- Add the chopped onion and sauté until translucent.
- Remove from heat briefly, stir in the sweet paprika (this prevents bitterness).
- Return to heat, add diced potatoes, and stir to coat with the paprika-onion mixture.
- Simmer until tender
- Add just enough water to barely cover the potatoes.
- Season with salt and pepper.
- Cover and cook on low-medium heat for 15–20 minutes, until the potatoes are soft and most liquid has evaporated.
- Combine with pasta
- Gently stir in the cooked pasta, making sure it’s well coated with the paprika-potato mixture.
- Taste and adjust seasoning.
- Serve
- Traditionally served plain with a side of pickles, or with a dollop of sour cream for extra creaminess.
💡 Tip:
If you want it more rustic and hearty, mash some of the potatoes before adding the pasta — it creates a thick, clingy sauce that hugs every bite.
If you like, I can also give you a grandma-style variation where the paprika flavor is deeper, and the dish is slightly smoky, just like in old Hungarian countryside kitchens. Would you like that version?
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