If you are tired, you just don’t know which dish to cook quickly, simply and to make it tasty - take the recipes for pasta with pork.
Macaroni, they are pasta, are loved by both adults and children, and housewives respect this product for long storage and easy cooking. Pork and sauce will give a long-loved product a new taste, making the dish more nutritious.
Pork pasta - general principles of preparation
For pasta with pork take fresh or frozen meat without bones and a lot of fat. The pork is washed and chopped either in small cubes or strips, or twisted in a meat grinder, if pork - this is the ingredient used to prepare the sauce for the paste - depends on the recipe.
There is one requirement for pasta - pasta should be made from durum wheat. In shape, they can be loved: long (fettuccine, spaghetti, pappardelle) or ordinary (horns, shells, spirals, bows). Typically, short grades are prepared with a heterogeneous sauce with slices of pork and vegetables, and long ones are prepared with uniform sauces of minced pork with sour cream or cream, cheese.
If you decide to add cheese to the dish, get hard 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 herbs will give a special taste and aroma to pork pasta.
1. Pork pasta 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. The pork belly is finely cut. Garlic cut into thin slices.
2. Garlic is fried in olive oil, adding to it meat, finely chopped pre-blanched tomatoes. All products are stewed, stirring thoroughly, for 15 minutes. Then salt is added.
3. The pasta is boiled in salted water. After that, put it in the finished sauce in the pan, adding parsley. All mix thoroughly and stew for a couple of minutes.
4. Serve hot pasta.
2. Pasta with pork and mushrooms in sour cream sauce
Ingredients:
• 500 grams of foam rigate;
• 450 grams of fresh mushrooms;
• 300 grams of sour cream;
• dried porcini 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 are poured with warm milk and left for half an hour.
2. Butter melt in a pan. Finely chopped shallots are added to it. For cooking over low heat take about 5 minutes.
3. Porcini mushrooms are thrown back onto a sieve laid out with a napkin. The liquid after them is retained. Mushrooms are finely cut and fried with fresh mushrooms, adding balsamic vinegar, salt, pepper, nutmeg to them. All ingredients are thoroughly mixed and cooked over low heat for about half an hour. At the end, add beans, draining the water.
4. Pork fillet beat, salt and pepper. Then the meat is cut into thin plates and fried in vegetable oil.
5. The next step is to cook the paste. A couple of minutes before its readiness add sour cream and milk. Throw the pasta into a colander, spreading it in a pan with mushroom sauce, meat. The ingredients are kept on fire for a couple of minutes. Sprinkle with grated Parmesan before serving.
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 is set to boil in salted water until cooked. Meanwhile, meat dressing is being prepared.
2. The brisket is cut into thin slices and fried for about a couple of minutes.
3. The egg yolk is mixed with cream using a whisk or fork. Salt, nutmeg, grated parmesan are added to it. All ingredients are thoroughly mixed once more.
4. Fettuccine pasta spread in a bowl. The egg mixture is immediately introduced into it, while thoroughly mixing the whole mass. The fried pork belly can be added to a bowl or laid out portionwise already on the paste itself.
5. Fork and spoon lay the finished fettuccini on a plate, creating large nests.
6. Top the dish with ground black pepper, parsley and 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;
• a 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. In a stewpan over high heat, heat olive oil. Beef drumsticks are fried until golden brown and spread on a plate.
2. Put onion and garlic in a pan. Sugar, basil, crushed tomatoes, bay leaves, celery seeds, salt and pepper are added to them.
3. The fire is reduced to medium. Diced pork is then added. It is cooked until cooked. Then the meat is pulled out along with basil, bay leaves.
4. The meat is carefully removed from the bones and added to the sauce.
5. The paste is boiled according to the instructions on the package. Ready spaghetti spread on plates and pour meat sauce, sprinkled with grated parmesan.
5. Pasta with pork "Assorted meat"
Ingredients:
• 225 grams of chicken stock;
• 30 grams of gelatin;
• 225 grams of bacon;
• 2 carrots;
• 2 stalks of celery;
• 1 onion head;
• 225 grams of chicken liver;
• 900 grams of beef shoulder blade;
• 450 grams of pork shoulder;
• 450 grams of red dry wine;
• 400 grams of canned tomatoes;
• 350 grams of cream with a fat content of 30%;
• 700 grams of tagliatelle pasta;
• 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 the bacon until golden brown. Onions, celery, carrots, garlic, sage, parsley are added to it. Stew all the ingredients for about 8 minutes, stirring constantly.
3. Add chicken liver to the products and cook for 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 stock, dry red wine, tomatoes, cream, bay leaf.
5. Close the pressure cooker with a lid and cook at high pressure for about half an hour. After that, the dish is stewed with an open lid 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 is salted and pepper.
7. Spaghetti is boiled in salted water. In this case, half a glass of water is left for the sauce.
8. The paste is transferred to the stewpan. Half the sauce and water are added to it. For half a minute, mix the paste and the sauce prepared from pork and other types of meat. Spaghetti should be coated evenly. Ready meals are served with grated parmesan.
6. Pasta with pork and beans (minced meat recipe)
Ingredients:
• 200 grams of egg noodles;
• 150 grams of asparagus beans;
• 200 grams of minced pork;
• 4 tablespoons of white wine;
• a tablespoon of coconut oil;
• onion head;
• garlic;
• salt;
• ground red and black pepper;
• basil.
Cooking method:
1. Minced pork is fried in coconut oil for several minutes. Then add 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 for about 7-10 minutes. If desired, pour a little boiled water.
4. During the stewing seasoning, boil egg noodles in salted water.
5. Noodles are mixed with dressing. Gently pour the wine. The dish is sprinkled with basil.
Pork pasta - tricks and tips
• Use any thick-walled dishes with high sides for cooking. You can also cook pork sauce for pasta in a pressure cooker and slow cooker.
• To prevent pasta from sticking together, prepare a paste of durum wheat, exactly following the instructions on the package.
• Boil pasta in plenty of water, do not digest. It is better to cook pasta to the so-called "al dente" state, since they reach readiness when combined with pork.
• Get rid of fluid residues by folding the paste in a colander. Rinse pasta is not worth it, because 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. Reheating the cream is acceptable with ready-made pasta while stirring the pasta with pork.
• Sprinkle pasta with pork cheese is recommended just before serving.
• Usually they don’t cook pasta for the future: there will be enough quantity for once.
