Hungarian Spaghetti
Ingredients:
250g Csabai Salami, 1 medium onion, 2 tablespoon of sweet Hungarian ground paprika, 357g jar of tomato paste, pinch of sugar, and salt and pepper to taste, 500g packet of spaghetti
Method:
Roughly dice the salami and the onion and whizz it up in a food processor until the mixture is finely ground. Tip it into a non-stick pan and let it cook on medium heat until the fat content of the salami cooks out. Stir a few times to ensure even cooking.
At this stage I put the pasta on to cook because I will need the pasta water before I finish.
Add the paprika and the pepper and let it cook for a minute or two. Be careful, the paprika burns easily if left unstirred on high heat. Add the tomato paste and stir through. Let it cook off to develop the flavour. Keep stirring because this, again, burns easily and will start spitting if left sitting for too long.
Add two ladleful of the pasta water and stir into the sauce, may need to add more, depending on how thick you like the sauce.Add salt and pepper if needed. I like to add a lot of pepper. Let this cook on low heat for a few minutes and it's done.
Serve hot over spaghetti with some freshly grated cheese. This recipe serves 4 but sometimes I make double and freeze the rest.
It can also be made into a pasta bake if you use penne pasta. In this case I cover it with smoked cheese and bake it in the oven for 15-20 minutes.
Enjoy or as you say in Hungarian, "Jó étvágyat!"
