Prep 30 mins
Cook 15 mins
I got the original of this recipe from a local paper years ago. It makes a nice choice for a meatless pasta sauce, and the flavors are just enough different from the usual to make it interesting.
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 large tomatoes, chopped
- 1 green pepper, chopped
- 1 tablespoon flour
- 1 tablespoon sweet paprika or 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 pinch sugar
- 1 cup mushroom, sliced
- 1 -1 1⁄2 cup chicken broth
- 1⁄4 cup yogurt or 1⁄4 cup sour cream
- 1⁄2-3⁄4 lb pasta, of your choice
- Heat oil in a large skillet.
- Add onion, garlic, tomato and green pepper and saute until onion is tender.
- Sprinkle flour, paprika, salt, pepper and sugar into pan and stir until combined and veggies are coated.
- Add mushrooms and chicken broth. I usually start out adding one cup, then add more later if it seems to thick. This can vary according to how much liquid you veggies throw off.
- Simmer untill desired consistency.
- Remove from heat and add yogurt or sour cream.
- Toss with hot cooked pasta and serve.
I needed to make a pasta sauce and had some sour cream to use up, and this fit the bill perfectly! The flavor is strongly Hungarian from all the paprika; I used mushroooms, onions, garlic, and broccoli for my veggies and more sour cream (3/4 cup) than the recipe called for. I served it over gnocchi, and at first it took a minute for the idea of eastern European gnocchi to register, but then we thought it was great! Definitely a quick and easy recipe with a lot of flavor and a subtle heat (I think the white pepper really helped). Thanks for sharing!