Pasta with a pork and tomato sauce

We are eating what is in the fridge, to avoid going to the shops, and keeping it simple. We had some cuts of cooked pork in the freezer, and this was a really quick meal to make. The quantities below should serve 4-6 people, depending on their appetites, and the rest of the meal. 

INGREDIENTS:

  • 300g pasta such as penne rigate or pipe rigate, or tubetti
  • salt
  • Olive oil
  • 1 small onion, finely chopped
  • 450g left-over cooked pork. chopped to 1cm dice
  • a small glass of red wine
  • 1 tin of tomatoes, preferably San Marzano tomatoes
  • chopped flat-leaf parsley
  • grated pecorino cheese

METHOD:

  • Heat a large pan of salted water ready to cook the pasta
  • In a skillet, or large heavy frying pan, heat the olive oil and then fry the chopped onion over a medium heat until it softens, around five minutes
  • Add the pork, and cook for another 2-3 minutes. 
  • Pour in the wine and scrape round the bottom of the pan to pick up all of the flavour there. 
  • Add the chopped tomatoes, and rinse out the tin with a little water, adding this to the pan. 
  • Season with salt and pepper to taste, and simmer for around 12 minutes. 
  • Meanwhile, cook the pasta according to the directions on the pack. When it is done, drain it and add it to the sauce. Add a little pasta water if required, to get the sauce to a consistency that you like. 
  • Serve in bowls, garnished with parsley. The cheese should be grated and served in a dish on the table for people to serve themselves. 

 

 

Shakshouka – eggs poached in a spicy tomato sauce.

Susannah and Alexander have hens, so I have eggs. This is another dish in which the eggs are poached in a sauce. This is delicious served with warm flatbreads, such as pitta bread. Susannah is good at home-made flatbreads, and I shall have to get instruction. 

INGREDIENTS:

  • Olive oil
  • 1 onion, chopped
  • 2 long red peppers, seeded and chopped
  • 1 hot green chilli, seeded and chopped
  • 1 tin of chopped tomato
  • 250ml vegetable stock 
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • eggs – 2 per person
  • 2 tbsp chopped parsley to garnish
  • feta cheese, crumbled, to garnish

METHOD:

  • Heat the oil in a large deep frying pan to a medium heat, and cook the chopped onions and peppers until soft, and beginning to brown at the edges. 
  • Add the oregano and spices, stir once and then add the tomatoes and stock, salt and pepper. Bring to a simmer and allow to cook until reduced to a thick stew. 
  • Use a spoon to make a small dent in the sauce, and crack the eggs into it, cover and cook for another 5 minutes or so. 
  • Garnish with the parsley and feta cheese and serve with bread.