If you are tired, just don’t know how to cook a dish quickly, simply and to make it tasty - use pork pasta recipes.
Pasta, they are pasta, is loved by both adults and children, and the hostesses respect this product for long storage and easy preparation. Pork and sauce, on the other hand, will add a new flavor to the long-beloved product, making the dish more nutritious.
Pork Pasta - General Cooking Principles
For pasta with pork take fresh or frozen meat without bones and large amounts of fat. Pork is washed and minced, either in small cubes or strips, or twisted in a meat grinder, if pork is an ingredient used to make a sauce for pasta depends on the recipe.
Pasta is one requirement - pasta must be made of durum wheat. In shape, they can be loved: long (fettuccine, spaghetti, pappardelle) or ordinary (horns, shells, spirals, bows). Usually for short varieties they prepare a heterogeneous sauce with slices of pork and vegetables, and for long ones - homogeneous sauces of minced pork mince with sour cream or cream, cheese.
If you decide to add cheese to the dish, buy hard varieties of cheese: grano padano or parmesan. As an exception, you can use high-quality semi-solid varieties, but soft, processed cheeses will not work. Also, do not buy a cheese product.
Additional ingredients of the dish can be vegetables: tomatoes, carrots, onions, paprika and various mushrooms. Dried herbs, spices and greens will give a special taste and flavor to the pork paste.
1. Pasta with pork in tomato-garlic sauce
Ingredients:
• 600 grams of tomato;
• 100 grams of pork belly;
• 3 cloves of garlic;
• 10 grams of chopped parsley;
• 400 grams of spaghetti;
• olive oil;
• salt.
Cooking Method:
1. Pork brisket finely cut. Garlic cut into thin slices 2. Garlic fried in olive oil, adding to it meat, finely chopped pre-blanched tomatoes. All products are stewed, stirring well, for 15 minutes. Then add salt.
3. Paste is boiled in salted water. After that, it is laid in a ready-made sauce in the pan, adding parsley. All thoroughly mixed and stew for a couple of minutes.
4. Serve the pasta hot.
2. Pasta with pork and mushrooms in sour cream sauce
Ingredients:
• 500 grams of foam rigue;
• 450 grams of fresh mushrooms;
• 300 grams of sour cream;
• dried white mushrooms;
• 3 tablespoons of milk;
• 50 grams of butter;
• shallot;
• nutmeg;
• balsamic vinegar;
• grated Parmesan cheese;
• ground black pepper;
• salt;
• 300 grams of pork fillet;
• half a can of red canned beans;
• vegetable oil.
Cooking Method:
1. Porcini mushrooms pour warm milk and leave for half an hour.
2. Butter melted in a frying pan. Finely chopped shallots are added to it. To cook on low heat, set aside for about 5 minutes.
3. White mushrooms lay back on a sieve, lined with a napkin. Liquid after them remain. Mushrooms are finely cut and fried with fresh mushrooms, adding to them balsamic vinegar, salt, pepper, nutmeg. All ingredients are thoroughly mixed and cooked over low heat for about half an hour. At the end add the beans, pouring water.
4. Pork fillets beat, salt and pepper. Then the meat is cut into thin slices and fried in vegetable oil.
5. In the next step, boil the pasta. A couple of minutes before it is ready, add sour cream and milk. Pasta otkryvayut in a colander, putting in a saucepan with mushroom sauce, meat. The ingredients keep on fire for a couple of minutes. Before serving, sprinkle with grated parmesan.
3. Pork Pasta
Ingredients:
• 80 grams of fettuccine pasta;
• pork belly;
• 4 tablespoons of cream;
• one egg yolk;
• a tablespoon of grated Parmesan cheese;
• ground nutmeg; • ground black pepper;
• finely chopped parsley;
• salt.
Cooking Method:
1. Initially, spaghetti set to boil in salted water until ready. In the meantime, they cook meat dressing.
2. The brisket is cut into thin slices and fried for about a couple of minutes.
3. Egg yolk is mixed with cream using a whisk or fork. Add to it salt, nutmeg, grated parmesan. All ingredients once more are thoroughly mixed.
4. Fettuccine pasta spread in a bowl. The egg mixture is immediately introduced into it, while thoroughly mixing the whole mass. Fried pork belly can be added to the bowl or put in portions already on the paste itself.
5. Fork and spoon spread the finished fettuccine on a plate, creating large nests.
6. Top dish is seasoned with ground black pepper, parsley, grated parmesan.
4. Pasta with pork, vegetables and canned tomatoes
Ingredients:
• a glass of olive oil;
• 500 grams of beef drumsticks;
• 500 grams of spaghetti;
• pork neck;
• 10 cloves of garlic;
• one head of onion;
• a glass of tomato paste;
• tablespoon of sugar;
• 2 teaspoons of celery seeds;
• 4 stalks of basil;
• 3 cans of canned tomatoes;
• a pair of bay leaves;
• salt;
• ground black pepper;
• grated parmesan.
Cooking Method:
1. Heat olive oil in a skillet over high heat. Beef shanks fry until golden brown and spread on a plate.
2. Put onion, garlic in the pan. They add sugar, basil, crushed tomatoes, bay leaves, celery seeds, salt and pepper.
3. The fire is reduced to medium. Then add diced pork. It is cooked until tender. Then the meat is pulled out along with basil, bay leaves.
4. Meat is carefully removed from the bones and added to the sauce.
5. Boil the paste according to the package instructions. Ready-made spaghetti spread on plates and poured over meat sauce, sprinkled with grated parmesan.
5. Pasta with pork “Meat assortment”
Ingredients:
• 225 grams of chicken broth;
• 30 grams of gelatin;
• 225 grams of bacon;
• 2 carrots;
• 2 celery stalks;
• 1 onion;
• 225 grams of chicken liver;
• 900 grams of beef shoulder;
• 450 grams of pork shoulder;
• 450 grams of dry red wine;
• 400 grams of canned tomatoes;
• 350 grams of cream with fat content of 30%;
• 700 grams of pasta tagliatelle;
• grated Parmesan cheese;
• olive oil;
• 4 cloves of garlic;
• fresh sage;
• parsley;
• salt;
• ground black pepper;
• Bay leaf;
• basil.
Cooking Method:
1. Chicken broth is mixed with gelatin and left for a while.
2. On medium heat, fry bacon until golden brown. Onions, celery, carrots, garlic, sage, parsley are added to it. All ingredients are stewed for about 8 minutes, stirring constantly.
3. Add chicken liver to the food and cook about 5 minutes. Then put beef, pork, salt and pepper, stirring constantly for 10 minutes. All ingredients are stewed until the moisture evaporates.
4. At the next stage, add chicken broth, dry red wine, tomatoes, cream, bay leaf.
5. Cover the pressure cooker with a lid and cook at high pressure for about half an hour. After that, the dish is stewed with the lid open for about 30 - 45 minutes over medium heat.
6. The remaining cream, grated parmesan, fish sauce, basil and parsley are mixed, brought to a boil. Ready sauce salt and pepper.
7. Spaghetti is boiled in salted water. At the same time, half a glass of water is left for the sauce.
8. Paste is transferred to the skillet. To it add half of sauce and water. For half a minute, mix the pasta and the sauce prepared from pork and other meats. Spaghetti should be coated evenly. The finished dish is served with grated parmesan.
6. Pasta with pork and beans (minced recipe)
Ingredients:
• 200 grams of egg noodles;
• 150 grams of asparagus beans;
• 200 grams of minced pork;
• 4 tablespoons of white wine;
• tablespoon of coconut oil;
• onion head; • garlic;
• salt;
• ground red and black pepper;
• basil.
Cooking Method:
1. Pork mince is fried in coconut oil for several minutes. Then add the chopped onion and fry it. Salt and pepper.
2. Add asparagus beans, red pepper.
3. Add chopped garlic to the mixture of minced pork and beans. All stew about 7-10 minutes. If desired, pour in some boiled water.
4. During the quenching of the dressing, boil egg noodles in salted water.
5. Noodles are mixed with dressing. Gently pour in the wine. Dish sprinkled with basil.
Pork Pasta - Tricks and Tips
• Use for cooking any thick-walled dishes with high sides. You can also cook pork sauce for pasta in a pressure cooker and a slow cooker.
• To prevent pasta from sticking together, make a paste of durum wheat, following the instructions on the package exactly.
• Cook the pasta in plenty of water, do not overcook. It is better to cook the pasta to the so-called state of “al dente”, since they reach readiness when combined with pork.
• Get rid of liquid residues by folding paste into a colander. Wash the pasta is not worth it, so they lose their taste and become watery.
• If you use cream for sauce, then know that this product is poured only at the end of cooking, and, not allowing them to boil, immediately turn off the fire. Repeated heating of the cream is permissible with the already prepared pasta while stirring the pasta with pork.
• Sprinkle pasta with pork cheese recommended before serving.
• Usually, pasta is not prepared for the future: enough is enough for one meal.
