Prep 10 mins
Cook 23 mins
Spaghetti Pork Savoury
- Cook the chosen pasta in a large saucepan of boiling, salted water, with a few drops of cooking oil, for 10-12 minutes. Drain and keep hot. Meanwhile, cut the pork into tiny strips, discarding any rind and gristly bits. Peel and chop the onion and chop the fresh tomatoes (if used).
- Heat some oil in a frying pan. Add the onion and fry for a few minutes to soften it. Add the pork strips and fry, stirring well, until browned. Add the tomato pieces or tinned tomatoes (not the juice) and stir well.
- Cook over a low heat for another 10 minutes, stirring to break up the tomatoes, making a thick, saucy mixture. Grate the cheese. Pour the hot sauce over the spaghetti, and serve at once, sprinkled with the grated cheese.
I tripled the recipe, used tinned tomatoes and bow tie pasta; added six baby bella mushrooms, three minced garlic cloves, one teaspoon Italian seasoning, and a sprinkling of red pepper flakes. I seasoned the pork strips with salt and pepper, and de-glazed the pan with 1/2 cup white wine! IMHO, this recipe would not have been a bit savory without the added seasonings! Made for Spring PAC 2013.