One-pan pasta in tomato paprika sauce with mozzarella

Heat a large frying pan over medium heat with the olive oil.

Finely chop the onion and roughly chop the garlic, add them to the hot pan and mix continuously so they do not brown and sauté evenly.

After about five minutes, when the onion is translucent, add the paprika and oregano and mix in quickly - paprika left sitting in a hot pan turns bitter.

Add the canned tomato sauce and the diced tomatoes, season with sea salt and black pepper, raise to high heat, mix and simmer three to four minutes until slightly thickened.

Variation: if the tomatoes are too acidic, add white sugar, ground cinnamon or baking soda.

Add the vegetable broth, mix and bring to a boil.

Add the pasta and stir every couple of minutes so it does not stick.

Cut the mozzarella into small bite-sized pieces.

After nine minutes, three minutes short of al dente, scatter the mozzarella evenly over, put the lid on and lower to low-medium heat.

Simmer covered three to four minutes until the pasta is al dente, adding more liquid if it needs longer.

Off the heat, grate cheese over the pasta and scatter chopped parsley.