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Hungarian Paprika Pork and Pasta Recipe


Pasta dishes don’t always have to be Italian. In fact, almost every region in the world offers pasta in one form or another that shows off the local flavors. Eastern European inspired Hungarian Paprika Pork and Pasta is a delicious dish that is suitable for company, yet it is so quick and easy, it can be prepared as a family meal on a weeknight.
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To speed up the preparation, this dish takes advantage of readily available boneless pork loin, which comes packaged either as chops or a roast. Because this cut of pork is extra lean, it takes just minutes to trim the small amount of fat from the edge and cube. The following recipe is a simplified adaptation of one of the most popular dishes on my catering menu, and is also a favorite with my family members. While I prefer the flavor of sweet Hungarian paprika (which is found on the spice aisle just below the mainstream spices, in a red can), you may use regular paprika with excellent results.

This versatile pasta dish can be varied by adding a cup or two of sliced fresh mushrooms; sauté them along with the onions. You can also increase the amount of cayenne pepper to add a little zip. I have chosen to use angel hair pasta because it cooks so quickly, but you may use any type of pasta that you enjoy. All that is needed to complete the meal is a fresh green salad.

Hungarian Paprika Pork and Pasta


8 Servings

3 tablespoons butter
3 tablespoons olive oil
1 cup finely chopped onions

2 tablespoons Hungarian sweet paprika
1/4 to 1/2 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 pounds pork loin, trimmed and cut into 3/4-1" pieces

3/4 cup dry white wine
2 teaspoons granular chicken bouillon

1 1/4 cups whipping cream
Salt and freshly ground pepper, to taste

12 ounces angel hair pasta, cooked in boiling, salted water

Heat the butter and olive oil in a large, deep skillet. Add the onions and sauté until limp; turn the heat to high.

Meanwhile, while the onions are cooking, mix the paprika, cayenne, salt, and pepper in a Ziploc bag; add the pork cubes and shake until they are well coated. Add them to the onions and brown them (still over high heat), stirring to coat all sides. Add the wine and chicken bouillon; stir until boiling, then let boil 5 minutes.

Add the whipping cream, bring to a boil and let cook until slightly thickened, about 5 minutes. Add salt and pepper to taste.

Pile the angel hair pasta on a large serving platter; pour the paprika pork sauce over and serve immediately.


Amount Per Serving
Calories 562 Calories from Fat 314
Percent Total Calories From:
Fat 56% Protein 23% Carb. 19%

Nutrient Amount per Serving
Total Fat 35 g
Saturated Fat 16 g
Cholesterol 171 mg
Sodium 473 mg
Total Carbohydrate 27 g
Dietary Fiber 1 g
Sugars 0 g
Protein 32 g

Vitamin A 36% Vitamin C 5% Calcium 0% Iron 8%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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