1.- In a large pan, add a little oil over a low heat. Add the finely chopped onion and garlic. Season and cook about 5 minutes while stirring frequently.
2.- After the time add the tomato. Pour your portion of salt and let cook 10 minutes over low heat
3.- While the sauce is done, cook the spaghetti. For a correct cooking, it is very important to pour plenty of water in a pot. 1 liter per 100g of pasta. Once it is boiling, take a good handful of salt (without fear), add the spaghetti and stir quite frequently. Especially at the beginning. So we avoid sticking to the bottom of the pot
4.- Once they are cooked - it will take around 10 minutes to be "al dente" - We store about 100ml of the cooking broth. The rest, we drain it from the spaghetti.
5.- In the tomato sauce, it will be quite solid and you will have lost much of the water it had (that's good, it takes very good flavor this sauce when doing that) we add the cream that, together with the broth of the cooking, that we will add later, will be the ingredients that give so much cream to this cream. We also add now the paprika that will add more flavor and more red color and mix well until all the ingredients are reheated
6.- When the ingredients have been integrated and heated, add the spaghetti, dried oregano and the broth of the cooking that we had reserved. We mix and cook a couple of minutes more. Until the spaghetti has absorbed all the "liquid" part of the sauce. delicious!
