Pork With Pasta Recipes

ITALIAN STIR FRIED PORK & PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
• Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
• Drain pasta and add to pork mixture with cheese and basil; toss to coat.

PORK AND PAPPARDELLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
• When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
• Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

PORK CHOP AND PASTA DINNER

Steps:

• Cook macaroni according to the package directions.
• Place in 12x7 1/2x2 inch baking dish.
• Brown chops in oil or shortening on both sides. Drain off fat.
• Season with salt and pepper and arrange on top of noodles.
• Combine remaining ingredients except cheese and pour over the chops.
• Sprinkle with cheese.
• Bake covered at 350 degrees for 45 minute.
• Serve with additional cheese if desired.

PORK MILANESE WITH SPAGHETTI

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.

PORK AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

ROAST PORK LOIN WITH PASTA

Steps:

• Heat the butter and 1 tablespoon of the oil in a Dutch oven over medium heat.
• Season loin with salt and pepper; brown thoroughly.
• Remove any excess fat after removing the loin from pan.
• Add the remaining 2 tablespoons of oil to the Dutch oven.
• Sauté the chopped vegetables for about 5 minutes.
• Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
• Let simmer for a few minutes to blend.
• Stir enough to prevent burning.
• Preheat oven to 300°F.
• Return loin to Dutch oven.
• Cover and bake until loin is tender (about 1-1/2 to 2 hours).
• Remove loin from Dutch oven and keep warm.
• Skim any accumulated fat from surface of sauce.
• Cook the pasta according to manufacturer's directions.
• Slice loin and serve with pasta, ladling sauce over both.
• Garnish with cheese to taste.

PORK CUTLETS WITH SPAGHETTI

Steps:

• Lay out the cutlets on a cutting board.
• Mix salt, pepper and paprika together and sprinkle 1/2 over cutlets.
• Cover with plastic wrap and pound with mallet.
• Turn cutlets and sprinkle with remaining seasoning; repeat step 3.
• Put flour in a plastic bag and drop in cutlet; shake to coat.
• Mix egg and water together well.
• Dip each cutlet into egg mixture then into breadcrumbs.
• Heat skillet with butter and cook cutlets 2-3 minutes on each side.
• Add about 1 cup of spaghetti sauce into skillet reduce heat to low and cook another 5 minutes per side or until done.
• Cook spaghetti as directed, drain return to pot and add remaining sauce; Cook over low until thoroughly heated.
• Continue to stir as not to burn.
• Pour cutlets and sauce in center of a platter.
• Move cutlets to outer edge and put spaghetti in the center.
• Sprinkle with Parmesan cheese and serve.

MEXICAN PORK AND PASTA

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add onion and green pepper; cook until tender. Stir in the tomatoes, tomato sauce, pasta, brown sugar, chili powder and salt; cover and simmer for 20 minutes or until pasta is tender. Sprinkle with Parmesan cheese if desired.

PORK RAGU WITH PASTA

Steps:

• In a medium pot, combine roasted vegetables, tomatoes with juice, chicken broth, and Italian seasoning blend; season with salt and pepper. Bring to a boil over medium-high heat, then nestle pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Transfer pork chops to a large bowl. With 2 forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. To serve, sprinkle with Parmesan.

PORK AND PASTA WITH GARLIC AND BASIL

Steps:

• Cook linguini in boiling salted water for 2 minutes, drain and keep warm.
• Cut zucchini lenthwise into 1/4 inch slices, then cut each slice into 1/4 inch strips.
• Cook pork and half of minced garlic, cooking and stirring until pork is no longer pink.
• Break up pork into small pieces as you cook.
• Remove pork from skillet and drain off grease.
• In same skillet, heat oil until hot.
• Add zucchini and remaining garlic, and cook and stir until zucchini is tender (about 5 minutes).
• Add tomatoes, basil, and salt and pepper to cooked zucchini, and cook until tomatoes are heated through, about 2 minutes.
• Add pork and linguini, and stir until thoroughly heated.
• Sprinkle with cheese and serve.

PORK PARMESAN WITH PASTA

Steps:

• In a shallow dish beat egg with milk.
• Set aside.
• In a one quart zip-lock bag add bread crumbs.
• Add pork a few pieces at a time coating well.
• Repeat above steps until all pork is coated.
• Add coated pork pieces a few at a time into egg/milk wash.
• Repeat above step until all pieces are coated with egg wash.
• Coat pork in bread crumbs again.
• In a medium-sized skillet, over medium heat, add oil.
• While oil is heating, cook pasta according to directions on package.
• Cook for 10 minutes or until desired tenderness.
• Drain.
• In a small bowl, combine all seasonings and spices.
• Add pork to skillet.
• Sprinkle seasoning over pork.
• Stirring lightly to coat all sides of pork, cook pork until no longer pink and lightly browned.
• If needed drain excess oil.
• Add spaghetti sauce to pork in skillet.
• Pour pasta into lightly buttered 13x9-inch dish.
• Pour pork and sauce mixture over pasta.
• Sprinkle with cheese.
• Bake at 350°F for 20 minutes or until cheese is lightly browned.
• Remove and let sit for 5 minutes.

ITALIAN CHOPS WITH PASTA

Steps:

• Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened. , Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.