Pork Pasta Food

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.

SOUTHWESTERN PORK & PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat., Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.

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.

CREAMY PULLED PORK PASTA WITH CARAMELIZED ONIONS, MUSHROOMS AND ARUGULA

Steps:

• Cook pasta in salted water as directed on package. Reserve 1/4 cup pasta cooking liquid. Drain pasta thoroughly, then return to pan.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion and salt and cook, stirring frequently, 5 to 7 minutes or until edges of onion slices are browned and soft. Add mushrooms; continue to cook 5 to 7 minutes or until mushrooms release juices, liquid evaporates and mushrooms brown. Add vinegar and stir, scraping up bits from bottom of pan until almost completely evaporated. Add pork, and stir to combine. Add cream and reserved pasta water, and continue to cook 2 to 3 minutes or until thickened. Remove from heat.
• Add pork mixture to pasta in pan. Toss to coat. Fold in arugula, then continue to stir until arugula wilts. Divide among 8 bowls. Top each with cheese. Drizzle with a few more drops vinegar, if desired.

PENNE WITH PORK RAGOUT

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.

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 MEDALLIONS ALFREDO

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides.
• Add cream cheese, broth, dressing, Parmesan and lemon juice; cook 5 to 7 min. or until cream cheese is melted, sauce is thickened and meat is done, stirring constantly.
• Spoon over noodles; top with basil. Serve with peas.

CREAMY PORK CARNITAS PASTA

Steps:

• Prepare seasoned carnitas according to package directions. Set aside. Bring water in a large pot to a boil and cook pasta until al dente.
• In a medium-sized skillet over medium-high heat add olive oil. Add peppers and saute until tender. Set aside on a plate.
• Add heavy cream, sour cream, parmesan cheese, chili powder, cumin, and paprika to the skillet. Whisk and let simmer until it starts to thicken. Add pork and peppers to the sauce and toss until coated and heated through.
• Serve with optional toppings.

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.

PASTA WITH PORK AND PEPPERS

Steps:

• In a skillet, place the olive oil, chopped onion, the peeled tomatoes cut into small pieces, the peppers cut into strips and the meat. Season with some salt, pepper, nutmeg and paprika. Stir and heat over low heat for about 30 to 35 minutes, stirring occasionally.
• Meanwhile, cook the pasta in a saucepan with water seasoned with a small peeled onion and olive oil. When the pasta is cooked, drain it with a skimmer and set aside.
• When the meat is cooked, add the pasta, mix well into the meat and cook over low heat more 3 to 4 minutes. Turn off the heat and serve.

PORK TENDERLOIN MEDALLIONS WITH CREAMY GARLIC SPINACH SAUCE & PASTA

Steps:

• With a Sharp Knife, Slice Pork Tenderloin into Medallions 1/4 inch thick.
• Season both sides of each Pork Tenderloin Medallion with Garlic Salt, Pepper, and Italian Seasonings.
• In a large skillet, over high heat, add 2 Tablespoons Olive Oil.
• When Oil is Hot, carefully place each Medallion and sear until Meat is golden brown. About 5-7 minutes. Turn Medallion over and cook the other side.
• Begin preparing your al dente pasta.
• Remove Medallions from Skillet, cover, and set aside. Leave remaining liquids in skillet.
• Reduce the heat to medium.
• Add Garlic, Onion, and Sun Dried Tomatoes. Sautee until tender.
• Add 2 Cups of Mushrooms. Cook until tender.
• Add 1 cup of White Cooking Wine. Cover skillet and cook over medium-low heat for 5 minutes.
• Add 1 cup heavy whipping cream, 1/3 cup grated fresh Parmesan Cheese. Stir over low heat until ingredients combine to make a smooth creamy sauce.
• Add one handful or one cup of fresh baby spinach, lay on top of the sauce. Lay half the cooked Pork Tenderloin Medallions on top of the baby spinach and pour in any juices that have collected on the plate. Cover Skillet with lid and cook on low for 7 minutes.
• Remove lid and gently stir the steamed spinach and Pork Medallions into the creamy garlic sauce.
• Add al dente, drained pasta into the spinach garlic sauce. Cover and let cook over low heat for an additional 5-7 minutes.
• Remove lid, place pasta and sauce on serving platter. Add remaining Pork Tenderloin Medallions.
• Garnish with additional Parmesan Cheese.
• Serve Immediately.

ONE SKILLET PORK PASTA

Steps:

• Heat a large skillet over medium heat. Add butter to the skillet and let melt.
• Dice the pork into bite sized pieces and add to the skillet. Cook, stirring occasionally, for 7 minutes.
• Add the onion to the skillet and cook for 3 more minutes, stirring occasionally.
• Add the garlic to the skillet and stir to combine.
• Dump in the pasta, tomatoes, water, milk, and red pepper flakes. Stir to combine and bring to a boil.
• Cover and cook for 8 minutes.
• Remove lid and continue cooking for 5 more minutes.
• Reduce heat to low and stir in the cheddar. Let cook 2 more minutes.
• Remove from heat and garnish with parsley and season with salt and pepper as desired.

ROASTED GARLIC AND HERB PENNE PASTA WITH PORK

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving 1/2 cup of liquid from pasta pot.
• Meanwhile, in a large skillet over medium heat, melt 1 Tbs butter.
• Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• Add cubed pork loin, and sear on all sides. Reduce heat, and turn to low to cook through.
• Meanwhile, In a small bowl, combine parsley, basil, salt and ground black pepper, and parmesan cheese, then set aside.
• Add additional butter, and reserved pasta water to skillet with pork.
• Add cooked penne into the skillet with the pork, toss with herb and parmesan cheese mixture.
• Taste, season with salt and pepper as desired, serve with more fresh herbs.

PORK CHOPS AND PASTA

Steps:

• Salt and pepper both sides of the pork chops. Sprinkle the flour over the chops to lightly coat them.
• Heat the olive oil over medium-high heat in a large deep skillet.
• Add the chops and cook until nicely browned on both sides. Work in batches if necessary to prevent crowding the pan.
• Place the browned chops back into the skillet and pour over the marinara sauce.
• Reduce the heat to a simmer. Cook until the chops are done all the way through (about 20 minutes).
• Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions.
• When the spaghetti is done, remove the chops to a plate and cover with foil.
• Add the red pepper flakes, if using, to the marinara sauce.
• Drain the spaghetti and add it to the sauce. Toss to coat the spaghetti with the sauce. Add a small amount of the pasta cooking water if the marinara sauce is too thick.
• Serve chops alongside spaghetti.
• Top with grated Parmesan cheese.

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 AND PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F/175 degrees C.
• Put water in a pan, add some salt, and bring it to a boil.
• Put the penne in the pan and cook according to package directions. Strain.
• Meanwhile, put heavy cream in a small bowl, add breadcrumbs, 1 ounce (30 grams) shredded mozzarella, and walnuts, then mix.
• Heat the vegetable oil in a skillet and lay in it the pork tenderloin steaks.
• Season with salt and pepper and fry each side for about 5 minutes each, until golden.
• Mix the tomato sauce with fresh thyme leaves.
• Put the cooked penne in a deep casserole pot, add the tomato sauce, the pork steaks, and top them with the heavy cream and walnuts mixture.
• Complete it with the remaining shredded mozzarella.
• Bake uncovered for 15 minutes.
• Serve warm! If you want, garnish with some more walnuts.

PORK WITH PASTA

Steps:

• How to make Paprika Pork Pasta I had no rice hence the use of pasta. :( I'm such a rice person that I die when I don't eat rice for more than a few days, okay make that more than 2 days, then you slowly see the life being sucked out of me and watch me curl up into a corner, rocking back and forth chanting "pretty pretty rice, pretty pretty rice". Okay enough. So here's how to make a slightly spicy pasta. For the pork: 1. Wash and slice the pork then throw them into a bowl with a teaspoon of paprika, a teaspoon of curry powder and pepper then mix thoroughly. 2. Set aside, it's services are not needed.. yet. For the pasta: 1. Boil until al dente, then drain and stir through some olive oil so it doesn't stick together. 2. Set aside, preferably not touching the raw pork. eww. Now it all comes together. 1. Heat up a frying pan and add in sliced onions and fry till they are transparent, not brown, then throw in the garlic and fry till fragrant. 2. Throw in the diced tomatoes, lettuce and when the tomatoes have shriveled and become pulpy, throw in the pork. 3. Pour in about half a cup of water, turn down the heat and let it simmer till a thick sauce has formed. 4. Taste test it and add more curry powder, salt or sugar if needed. (I didn't add sugar, because the tomatoes were rather ripe and a tad sweet already, you can add fresh chillies if you like it more spicy too) 5. Put in the pan and mix throughly. 6. Put it in a pretty bowl like mine and then serve. My friend wanted to put cheese on it because it's a pasta, i'm not sure how that would turn out though. This would be a "red" curry, not thai style but just the ingredients used just make it reddish. Next recipe i'll be using green curry. Haha. I hate it when I run out of rice.

PORK PASTA

Steps:

• brown mince then add garlic and rosemary and seived tomatos, then simmer till pasta is done
• boil water and add pasta and when there is only 4 minutes remaining add broccoli
• drain pasta and broccoli and add to mince mixture

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.