Serbian Potato Pasta (Nasuvo sa Krompirom)

Rustic potato pasta in a bowl on a metal tray.

5 from 1 vote

Serbian Potato Pasta (Nasuvo sa Krompirom)

Cozy Serbian Potato Pasta (Nasuvo sa Krompirom) combines soft pasta, creamy mashed potatoes, golden caramelized onions, and smoky paprika. This rustic, budget-friendly Vojvodina dish is made with simple ingredients and is full of rich, traditional Balkan flavor.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: Serbian

Servings:

Calories: 288kcal

Author: Nataša

Equipment

Large pots
strainer
Fork
spatula

Ingredients

8 oz elbow pasta (or pasta of choice)
1 teaspoon coarse sea salt
2 large potatoes
½ teaspoon salt (more per taste)
1 large onion (585 g or 1.3 lb)
1 ½ teaspoon paprika
¼ teaspoon smoked paprika
3 tablespoon light olive oil
2 tablespoon salted butter

Instructions

Cook the Pasta: Cook the pasta according to the package instructions until it reaches the desired al dente texture. Drain well, drizzle with a little light olive oil, and gently toss to coat. Set aside.
Boil and Mash the Potatoes: Peel and chop the potatoes into small chunks. Boil until fork-tender but not falling apart, then drain well. Return the potatoes to the pot and mash them with a fork, leaving some small pieces for texture. Add salt and butter, and gently mix with a spatula until well combined.
Caramelize the Onions and Assemble: Dice the onions and add them to a large pot with a drizzle of light olive oil. Cook over medium-high heat for 5 minutes, then lower the heat to medium. Stir frequently with a silicone spatula until the onions are soft, golden, and caramelized, about 20 minutes. Remove from heat and stir in the paprika and smoked paprika, if using. Add the mashed potatoes and cooked pasta to the pot, then gently stir until everything is evenly coated.
Serve and Garnish: Serve in individual portions. Garnish with red pepper flakes for a hint of heat or fresh parsley or herbs for added color and flavor, if desired.

Notes

Don’t Skip the Salted Water: Be sure to generously salt the pasta water. It’s your only chance to season the pasta itself, making a significant difference in overall flavor.
Texture Tip: Don’t over-mash the potatoes. Leaving a few chunks gives the dish a more rustic, homemade feel, which is how the dish is traditionally served in Serbian homes.
Onion Depth Matters: Caramelize the onions slowly over medium heat until they are deeply golden. They’re not just a topping; they add sweetness and depth to the entire dish.
Pasta Choice: Use short pasta, such as elbow macaroni or shells, so the mashed potatoes cling to every bite. Avoid long noodles, as they don’t hold the mixture well.
Traditional Pairing: This dish is often served with something acidic to balance the richness. Try Serbian-style pickles, fermented cabbage, or slices of green tomatoes.
Great for Leftovers: Store in the fridge for up to 3 days. Reheat gently and add a splash of olive oil if needed to restore the creamy texture.

Nutrition