Three Pepper Pork Pasta Recipes

PENNE WITH PORK RAGOUT

Steps:

• Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
• Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
• Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
• Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

THREE-PEPPER AND ONION SPAGHETTI

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
• Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

THREE PEPPER PESTO PASTA

Steps:

• Cook pasta according to package directions, drain and set aside; keep warm.
• Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
• Transfer pine nuts to a food processor.
• Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
• Cook over medium heat for about 6 minutes, stirring occasionally.
• Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
• Gradually add Parmesan cheese, a paste will form.
• Toss paste with pasta, divide amongst 4-6 plates.
• Top with pepper mixture.
• ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).

PORK AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

THREE-PEPPER PASTA

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
• Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.

ITALIAN STIR FRIED PORK & PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
• Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
• Drain pasta and add to pork mixture with cheese and basil; toss to coat.

3 PEPPER PASTA

Steps:

• (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
• In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
• Add mushrooms and garlic and cook 3-4 minutes.
• Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
• When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
• If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
• Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.

THREE-PEPPER PASTA WITH PESTO

Steps:

• Cook ziti as directed on package. Drain.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
• Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
• TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.

THREE PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.