Pork With Pasta Food

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.

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.

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 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.

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.

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 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.

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.

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 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.

CAESAR PORK CHOPS AND PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat large nonstick skillet on medium heat 5 min. or until very hot. Top chops evenly with 2 Tbsp. dressing and 1/4 cup cheese; press cheese into dressing to secure. Add chops, cheese sides down, to skillet; cook 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
• Drain pasta; add to skillet with spinach and garlic. Cook and stir 1 min. or just until spinach is wilted. Stir in remaining dressing, cheese and tomatoes; cook and stir 1 min. or until heated through. Serve with chops.

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.

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 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.

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