Penne Rigate Pork Arrabiata
I know, I know, two pasta recipes in a row...what's going on? Careful not to get pasta poisoning ... ha ha ha. Penne Rigate Pork Arrabiata in Rome “Arrabiata” means that your meal should have a healthy dose of spices…so spice it up. It also means "angry pasta" because of the hot red pepper (that’s funny, the name Penne reminds me of my sister who also seems angry ) Anyways, if you like it hot, this recipe is for you.8 oz Prince Penne Rigate, cook as package directs
1 medium onion, cut into wedges
½ green bell pepper, cut into strips
½ red bell pepper, cut into strips
2 Tbsp EVOO (Extra Virgin Olive Oil)
2 cloves garlic, minced
2-3 tsp red pepper flakes
¼ tsp thyme leaves (because everyone needs more time)
1 lb pork tenderloin (cut into ½ inch slices) or boneless pork chops
26 oz Spicy Red Pepper Pasta Sauce (I made my own but you can buy Classico or Ragu pasta sauce)
In large skillet, cook the peppers and onions in the EVOO until tender (but not too tender); remove and set aside. In same skillet, over high heat, cook pork and garlic until the pork is nicely browned on both sides. Reduce heat; add pasta sauce, thyme and red pepper flakes; cover and simmer ten minutes until pork is tender, stirring occasionally. Add vegetables and simmer a minute or two longer. Serve over Penne Rigate. Sprinkle with fresh grated Asiago cheese and ground black pepper.
© Crackerberries 2009
