Best Pasta Pork Medley Recipes

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.

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.

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.

PASTA MEDLEY WITH ALFREDO SAUCE

Steps:

• 1. Put water on to boil. Cut up veggies and add the carrots and zucchini and green beans to the boiling water with the pasta. Cook in boiling water for 6 minutes. Drain all into a colander, let drain.
• 2. Place olive oil and chopped ham and onions in the empty pot and cook and stir until onion is almost translucent.
• 3. Spray the inside of your crock pot or a large kettle and place the pasta mixture and the ham and onion mixture into the crock pot. Mix to combine. Cover to keep warm do not cook in crockpot.Just keep it warm in there.
• 4. In the empty saucepot make the Alfredo sauce. When it has thickened pour over the pasta medley and stir to coat all the pasta and vegetables evenly.

PASTA VEGGIE MEDLEY

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.

PORK MEDLEY

Steps:

• Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
• Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
• Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
• Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
• Put it in an ovenproof dish and top with the potatoes.
• Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.

VEGETABLE AND PORK PASTA MEDLEY

Steps:

• Cook the spaghetti and set aside.
• Dice sausage, onion and green peppers. Put in deep dish fryer. Add mushrooms and fry until done.
• Add the spaghetti and dressing. Chop up the tomatoes and add them. Put on low heat and simmer 15 minutes. Serve and sprinkle with parmesan cheese.

PASTA PORK MEDLEY

Steps:

• In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight.
• Drain and discard marinade. Place pork on a rack coated with nonstick cooking spray in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 30-35 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Cover with foil; let stand for 10 minutes before cutting into thin slices.
• Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain.
• In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.

SNOW PEA PORK MEDLEY

Steps:

• In a large microwave-safe bowl, combine the cornstarch, soy sauce, bouillon, water and ginger if desired; stir until smooth. Cover and microwave on high for 2 minutes, stirring once., Add the water chestnuts, bamboo shoots, peas and onions. Cover and cook on high for 4-5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in pork; cook 2-3 minutes longer or until heated through. Serve over rice.