Spaghetti With Pork Loin Sauce Recipes

SAVORY PORK & SPAGHETTI IN TOMATO SAUCE

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.

SICILIAN PORK WITH SPAGHETTI

Steps:

• Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
• Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.

SPAGHETTI PORK CHOPS

Steps:

• In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.

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.

SPAGHETTI WITH PORK LOIN SAUCE

Steps:

• Place a large heavy casserole over medium heat. Add olive oil and pancetta, and sauté until pancetta begins to brown, 1 to 2 minutes. Add onion, garlic, bay leaves, and rosemary. Sauté until the onion is translucent, 2 to 3 minutes.
• Increase heat to medium-high. Push onion mixture aside and add pork chop(s). Brown lightly on all sides, also stirring the onions to prevent burning. Add wine and use a wooden spatula to mix everything together, scraping the pan. Add tomatoes, breaking them up with a spatula. Season with salt to taste. Bring to a boil, cover, lower heat and simmer until meat is almost falling off the bone, about 1 1/2 hours.
• Remove pork, cool slightly, finely shred the meat, return it to the casserole and discard the bone. Over medium-high heat reduce sauce slightly, about 5 minutes, then remove from heat and keep warm.
• While the sauce is reducing, bring a large pot of lightly salted water to a boil. Add spaghetti and cook just until al dente, about 8 minutes. Reserve about 1/2 cup of the cooking water, then drain well. Return spaghetti to the pot and add the sauce. Stir well, adding a little of the reserved cooking water if the sauce seems too thick. Serve with grated pecorino passed separately.

BAY SCALLOP PASTA WITH TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
• Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
• Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

SHREDDED ROAST PORK LOIN AND PASTA

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium heat.
• 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 frequently to prevent burning.
• Shred loin and add to sauce; heat thoroughly.
• Cook the pasta according to manufacturer's directions.
• Ladle sauce over pasta.
• Garnish with cheese to taste.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
• Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
• Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
• Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

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.