PORK & TOMATO PASTA SAUCE
"This is a favorite with my husband and two small children. Even my neighbors make it now. Simple ingredients, simple preparation, no fuss-just a great meal." -Jackie Hughes, Baltimore, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. , Stir in cream and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Serve with fettuccine.
Nutrition Facts : Calories 561 calories, Fat 54g fat (28g saturated fat), Cholesterol 163mg cholesterol, Sodium 836mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
PENNE WITH PORK RAGOUT
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
- Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
- Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
- Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.
TOMATO PORK LOIN CHOPS
Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.
Provided by MLYIN
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
- Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
- Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 8.6 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.2 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 339.8 mg, Sugar 4.6 g
PORK MILANESE WITH SPAGHETTI
This saucy spaghetti with crispy pork on top is a sure-fire hit
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
- Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
- Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.
Nutrition Facts : Calories 597 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein
SAVORY PORK & SPAGHETTI IN TOMATO SAUCE
Cream cheese, tomato sauce and seasoning blend deliciously in this pork-and-spaghetti dish. Top with Parmesan and fresh parsley for the win.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium-high heat. Add meat and garlic; cook 10 min. or until meat is done, stirring frequently. Remove meat mixture from skillet; cover to keep warm.
- Cook spaghetti as directed on package. Meanwhile, add tomato sauce and seasoning to skillet; cook 5 min. or until heated through. Add cream cheese; cook on low heat until melted, stirring until melted. Return meat mixture to skillet; cook 5 min. or until heated through, stirring occasionally.
- Drain spaghetti; place on platter. Top with meat mixture, cheese and parsley.
Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 52 g, Fiber 3 g, Sugar 7 g, Protein 35 g
PORK AND TOMATO PASTA SAUCE
Zesty Italian sausage and sun-dried tomatoes coated in a rich tomato-cream sauce and served on a bed of hot fettuccine. If you like your dishes spicy, toss in a pinch of crushed red pepper flakes. From Taste Of Home's "Quick Cooking" 2012 cookbook.
Provided by Christmas Carol
Categories Pork
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain.
- Stir in cream and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Ladle sauce over fettuccine and sprinkle with shredded Parmesan.
Nutrition Facts : Calories 776.4, Fat 69.5, SaturatedFat 36.4, Cholesterol 269.6, Sodium 164.5, Carbohydrate 6.5, Fiber 0.8, Sugar 0.1, Protein 32.2
BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!
This recipe came from Southern Italy around the 1900's. This is a very nice and thick sauce not running all over the plate. If it's not thick, you didn't cook it long enough. It's great on all dishes that uses spaghetti sauce.I always make at least 1/1/2 gallons of this sauce at a time.It freezes very well in containers. I use containers like the size of the large country crock butter bowl, enough for 4-8 servings at a time and use it when you feel the urge for this sauce. I always try to use it up in 6 months or so, then start all over making another batch.
Provided by Timothy H.
Categories Sauces
Time 4h35m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
- Cook garlic until golden brown, not burnt!
- Remove garlic.
- Add pork neck bones, brown, put garlic back in the pot.
- Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
- Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
- The last half hour add cheese. Freezes very well.
Nutrition Facts : Calories 177.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 5.9, Sodium 2162.8, Carbohydrate 28, Fiber 6.9, Sugar 20.4, Protein 8.6
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