Watch the Full Step-by-Step
Servings: 8
- Large pot with lid
- Chef's knife
INGREDIENTS
- 1 medium yellow onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons sweet paprika
- 2 tablespoons natural chicken bouillon powder
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- 1 heaping teaspoon salt
- 1 tablespoon sugar
- 12 ounces/340 grams tomato paste
- 1 teaspoon crushed garlic
- 5 to 6 cups water
- 16 ounces/450 grams spaghetti
INSTRUCTIONS
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and golden, 8 minutes.
- Lower the heat a bit and stir in the paprika, chicken bouillon, turmeric, pepper, salt, sugar, tomato paste, and garlic. Cook, stirring constantly, until the tomato paste darkens slightly and the spices are fragrant, about 2 minutes.
- Pour in the water, cover, and bring to a boil.
- Add the spaghetti, pressing it into the liquid as it softens. Cover and cook, stirring occasionally to prevent sticking, until the pasta is nearly tender and most of the liquid has been absorbed, 10 to 12 minutes.
- Turn off the heat while a small amount of liquid remains in the pot. Cover and let the spaghetti stand for 10 minutes. The remaining liquid will be absorbed, leaving the pasta coated in a rich, silky sauce. Serve immediately.