While paprika is the most iconic flavor Hungarian and Spanish cuisine, it's also a perfect everyday spice. This has become my new go-to pasta sauce and, despite using a blender, is one of my favorite "I'm starving, feed me now" meals. I find it works best with hot pimentón and rotini pasta, but this sauce begs to be customized.
Read more: Spice Hunting: A Guide to Paprika
- 1/2 cup of olive oil
- 12 cloves of garlic, peeled
- 1 1/2 tablespoons paprika, preferably hot pimentón
- 1 28-ounce can of crushed tomatoes
- 1/2 tablespoon of sugar
- 1 tablespoon to 1/4 cup of cream, milk, or butter, to gild the lily
Heat the oil on low heat with the garlic, turning them occasionally. Let them brown very very slowly, till completely softened. This should take about 10 minutes.
Add paprika all at once and stir it into the oil. After a few seconds, add the tomatoes and stir to combine.
Turn heat to low and let the sauce reduce for 20 minutes, uncovered. Stir occasionally to prevent sticking. Add salt to taste and sugar, if needed.