Hungarian Lecso Pasta
*These are not "exact" recipes, but "inspired" by these episodes
This recipe, inspired by so many different ingredients from all over the world, is one that you should be able to create with local ingredients.
1 pound of linguine pasta cooked with 1/2 cup of starchy water
1/2 onion minced
2 cloves of garlic minced
1 red bell pepper onion minced
1 banana (or Anaheim or wax) pepper, minced
2 cups of tomato, cubed
1 cup cured smoked sausage, cubed
1/2 cup of thick cut bacon, minced
1 tsp salt
1 tsp black pepper
2-4 tsp sweet or smoked paprika
1 tbs olive oil
2-4 tsp of parsley, minced
2 tbs of sour cream
This is a Fr. Leo version of Hungarian lecso pasta.
Boil water, add pasta and cook according to instructions. When pasta is cooked, reserve one cup of starchy water and drain pasta. In a large sauce pan, over medium heart, sauté thick cut bacon until crispy, 2-3 minutes. Remove and reserve the bacon crispy bacon. Remove grease, but keep about 2-4 tsp of bacon grease in the pan. In the same pan, over medium heat and add onions, garlic, peppers, olive oil and paprika and sauté 2-3 minutes. Add tomatoes,cured smoked sausage and 1 cup of starchy water and cook apx 5 minutes until it begins to simmer Add pasta and cook 2-3 minutes and add salt and pepper to taste. When ready to serve, add the crispy bacon with some minced parsley on top.