A delicious adaptation from Mario Batalli's Ragusa Shepherd's Pasta. The peppers lend a very unique sweetness, and the pork is a nice change from regular meat sauce. I made a few changes to his original recipe, including cutting back on oil and replacing green peppers with another colored pepper, and adding more pork.
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Units: US | Metric
- 1/2 cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1/2 teaspoon red chili pepper flakes
- 1 lb ground pork
- 1/2 cup dry white wine
- 1/2 cup tomato paste
- 1 cup marinara sauce
- salt and pepper
- 1 lb pasta
- 1/2 cup parmesan cheese, freshly grated
- 1Heat oil until hot, but not smoking.
- 2Add onion and cook until soft.
- 3Add peppers, cook about 10 minutes, or until they have softened.
- 4Add chili flakes.
- 5Stir in pork.
- 6Add white wine.
- 7Cook 3 minutes.
- 8Add tomato paste, tomato sauce, and salt and pepper to taste.
- 9Cook about 20 minutes.
- 10While the sauce simmers, cook pasta to al dente (fusilli or penne pasta is recommended).
- 11Toss noodles with all of the sauce until well-coated. Add some pasta water, if needed, for moisture.
- 12Plate the pasta, top with cheese, and drizzle with olive oil to serve.
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Nutritional Facts for Three-Pepper Pork Pasta
Serving Size: 1 (527 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1195.5
- Calories from Fat 520
- Total Fat 57.8 g
- Saturated Fat 15.2 g
- Cholesterol 117.6 mg
- Sodium 847.6 mg
- Total Carbohydrate 110.2 g
- Dietary Fiber 7.3 g
- Sugars 14.4 g
- Protein 53.0 g