Penne with vegetable sauce and pork

Name: Penne with vegetable sauce and pork - Clarisa I.
Ingredients: Ingredients: 400 g penne pasta; 4 slices of pork tenderloin; 2; 3 tablespoons of olive oil; spices for pork roast; salt; pepper; 1 large carrot; 1 large parsnip; 2 cloves of garlic; 500 ml water; 100 ml broth; 1 tablespoon of grated flour; 1 teaspoon of mustard.

Pasta/Pizza - Penne with vegetable sauce and pork by Clarisa I. - Recipia

Penne with Vegetable Sauce and Pork When I want to prepare a meal with meat and pasta, but without a complicated sauce, I make penne with vegetable sauce and pork. The pork slices are cooked in the same pot with carrots, parsnips, and garlic, and the vegetables then turn into a thick and flavorful sauce. Tomato paste and a bit of mustard give it flavor without needing many ingredients. The pasta is boiled separately and served alongside the meat and sauce. Quick Info Total time: not specified; depends on how quickly the meat tenderizes. Preparation time: not specified in the original recipe. Cooking time: until the meat and vegetables are well cooked. Servings: about 4 servings. Difficulty: easy to medium. Recipe type: pasta with pork and vegetable sauce, suitable for lunch or dinner. Ingredients 400 g penne pasta 4 slices of pork shoulder 2-3 tablespoons olive oil Pork seasoning Salt and pepper, to taste 1 large carrot 1 large parsnip 2 cloves of garlic 500 ml hot water 100 ml tomato paste 1 heaping tablespoon of flour 1 teaspoon mustard Preparation Method 1. Prepare the meat Gently pound the pork shoulder slices on both sides. Season them with the pork seasoning mix, then add salt and pepper, keeping in mind that some seasoning blends may already contain salt. Heat the oil in a pot and place the meat slices in it. Brown them on both sides until they change color and turn white on the outside. There’s no need to cook them completely at this stage, as they will simmer later in the sauce. 2. Add water and vegetables Pour the 500 ml of hot water over the meat. If the liquid reduces too much during cooking, you can add more water. Peel the carrot and parsnip and slice them into rounds. Peel the garlic cloves and keep them whole. Add the vegetables to the pot next to the meat. Cover the pot and let everything simmer on low heat. The meat should tenderize, and the carrot, parsnip, and garlic should be soft enough to be easily crushed. Check the liquid level from time to time and add water if necessary. 3. Prepare the sauce base Once the meat and vegetables are cooked, remove the pork slices to a plate. Set the vegetables aside but keep the liquid in the pot. Mash the vegetables well with a fork. There’s no need to achieve a perfectly smooth paste; it’s important that they are finely chopped and that there are no large pieces of carrot, parsnip, or garlic left. Pour the vegetable puree back into the pot with the liquid and stir until the mixture is homogeneous. 4. Thicken the sauce Dissolve the flour in the tomato paste, mixing well to avoid lumps. Pour the mixture into the pot over the vegetable liquid and stir continuously. Let the sauce simmer for a few moments until the flour begins to thicken it. Add the mustard and taste. If needed, adjust the sauce with salt and pepper. Return the pork slices to the pot and cover. Let them simmer in the sauce to blend the flavors and keep warm. 5. Cook the pasta In a separate pot, boil the penne pasta according to the package instructions. Once cooked, drain them. Serve the penne alongside the pork slices and vegetable sauce. The sauce can be poured over the pasta or served separately, depending on how you prefer to plate it. Why I make this recipe often It’s a practical recipe when I want to use pork in a saucy dish without preparing a complicated side dish separately. The boiled vegetables give the sauce consistency, and the meat cooks in the same pot with them. The pasta makes the dish filling, and the sauce can be easily adjusted to taste at the end. Tips Use hot water when replenishing the liquid in the pot to avoid interrupting the simmering process. Low heat and a lid help the meat cook more evenly. However, check occasionally to ensure there is enough liquid. Mash the vegetables well before returning them to the pot. The carrot and parsnip contribute to the sauce's thickness, while the cooked garlic adds a milder, more pleasant flavor than raw garlic added at the end. The flour should be mixed first with the tomato paste. If it’s sprinkled directly into the hot sauce, lumps can form more easily. Taste the sauce after adding the mustard. Depending on the spices used for the meat and the tomato paste, it may need very little salt or none at all. Substitutions Penne can be replaced with another type of pasta if you don’t have it on hand. It’s important that it’s boiled separately according to the package instructions. Instead of olive oil, you can use any oil you have for browning the meat. The original recipe uses olive oil, which gives a subtle flavor. If you don’t have a pork seasoning mix, the meat can be seasoned with salt and pepper, but the final taste will be simpler than that of the original recipe. Variations For a smoother sauce, the vegetables can be mashed as finely as possible with a fork before being mixed with the liquid. The basic recipe doesn’t require blending them, so the texture can remain slightly rustic. The meat can be cut into pieces after boiling if you prefer to mix it more easily with the penne. In the original version, the slices are kept whole and served alongside the pasta. The amount of water can be adjusted as needed, as mentioned in the recipe. If too much liquid evaporates, the sauce can become too thick before the pork slices are tender. Serving Ideas Place the penne on a plate and arrange a slice of meat alongside, then add vegetable sauce over the pasta or next to it. Since the sauce is already thick, the dish can be served simply without an additional side. If you choose to mix the pasta with the sauce, do this just before serving so the penne doesn’t absorb all the liquid while sitting in the pot. Frequently Asked Questions Can another cut of pork be used? Yes, but the recipe is written for pork shoulder slices. If you use another cut, the cooking time may vary. The meat should be well cooked and tender enough before being removed from the pot. When should water be added? Water should only be added if the liquid reduces too much during cooking. Pour in hot water gradually, not cold, and keep enough liquid for making the sauce. Why is the flour dissolved in the tomato paste? Mixing the flour with the tomato paste helps achieve a more uniform mixture and reduces the risk of lumps forming when added to the pot. Can I boil the pasta directly in the sauce? This is not recommended for this recipe. The pasta should be boiled separately according to the package instructions and then served alongside the vegetable sauce and pork. This way, the sauce maintains the desired consistency. Can the sauce be made without mustard? Mustard is part of the original recipe and adds a slight tangy flavor. You can omit it if you don’t prefer it, but the sauce will have a simpler taste. Nutritional Values The values below are estimates and can vary depending on the type of pasta, the exact amount of oil, the type of spices, and the proportion of meat in each slice. For one serving, assuming the dish is divided into about 4 servings: Calories: approximately 650-750 kcal Protein: approximately 30-38 g Carbohydrates: approximately 75-90 g Fat: approximately 20-28 g Fiber: approximately 5-7 g Most of the carbohydrates come from the penne, while the protein mainly comes from the pork. The oil and meat contribute to the fat content, while the carrot and parsnip add fiber and some carbohydrates. Storage and Reheating If there are leftovers, store the meat and sauce in a covered container in the fridge. The pasta can be kept separately, especially if you want to preserve its texture better. When reheating, warm the sauce and meat on low heat. If the sauce has thickened too much, add a little water and stir until it returns to the desired consistency. The pasta can be reheated separately and then served with the sauce.

Penne with vegetable sauce and pork

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