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.
- 300g pasta such as penne rigate or pipe rigate, or tubetti
- 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
- 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.