In a medium pot, sautée the onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
Remove the pot from the heat, add the sweet Hungarian paprika, stir. Do not burn the paprika, or it will become bitter.
Add the peeled and cubed potatoes and pour in just enough water to barely cover, salt to taste and cook until the potatoes are soft and gravy. Once potatoes are totally soft and the water is almost completely evaporated, mash potatoes roughly with a potato masher or fork.
Meanwhile, cook the pasta in salted water according to package instructions, rinse and drain.
Stir pasta into the potato mixture, season with salt and ground black pepper.
Serve with pickles.
Enjoy!