Pennette rigate with pork collar and basil tomato sauce

Name: Pennette rigate with pork collar and basil tomato sauce
Ingredients: 3000 ml water; 1 teaspoon salt; 300 g Barilla Pennette Rigate; 600 g pork collar; 1 teaspoon salt; 1/2 teaspoon ground pepper; 45 ml oil; 400 g Barilla basil tomato sauce; 30 g grated Parmesan (optional)

Pasta/Pizza - Pennette rigate with pork collar and basil tomato sauce by Dorli B. - Recipia

The pork collar gets a good sear; pennette rigate with pork collar and basil tomato sauce starts with pasta boiled for 9 minutes and browned meat. The meat goes on top of the pasta, followed by the basil sauce; grated Parmesan is optional and keeps the plate simple. I'm stingy with Parmesan and eat it on its own too, without a side dish. Prep: 15 minutes. Cook: 19 minutes. Total time: 34 minutes. Servings: 4. About 780 kcal and 36 g of protein per serving.

Ingredients

3000 ml water
1 teaspoon salt
300 g Barilla Pennette Rigate
600 g pork collar
1 teaspoon salt
1/2 teaspoon ground pepper
45 ml oil
400 g Barilla basil tomato sauce
30 g grated Parmesan (optional)

Preparation

1. Bring 3000 ml water to a boil in a pot and add 1 teaspoon salt. Once boiling, add the pennette and cook for 9 minutes, until al dente. 2. Pat the pork collar dry with paper towels and cut it into cubes about 1.5 cm across. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 45 ml oil in a wok, add the meat and fry for 10 minutes, stirring, until browned and no longer pink in the middle. 3. Drain the pasta and divide it between four plates. Top with the pork collar cubes and basil tomato sauce. Sprinkle with grated Parmesan, if you like.

Notes

Replace the regular pennette with 300 g gluten-free pasta and follow the time on the package; regular pasta contains gluten, and Parmesan contains milk. Choose pork collar with a little marbling, not very lean pieces. Cubes larger than 2 cm need a few extra minutes in the pan; check one in the middle before turning off the heat. Jarred sauces can contain varying amounts of salt, so taste the sauce before adding more salt to the meat. I let the pork collar brown slowly and time the pasta to the pan, so they both reach the table hot. A simple green salad is all you need alongside. If you make more, brown the meat in two batches; in an overcrowded pan it releases liquid and steams instead. Store leftovers in a sealed container in the fridge for up to 3 days; the pasta will absorb some of the sauce.

Frequently asked questions

Can I replace the pork collar with tenderloin?

Yes. Cut it into cubes about 1.5 cm across and brown it for about 6-8 minutes, since it dries out faster than pork collar.

Can I use fresh pasta?

Yes, but it cooks much faster than dried pasta. Start checking it after 2 minutes and drain it when it is al dente.

What should I do if the pennette turned out too soft?

Next time, start checking them a minute before the time stated on the package. After draining, put them straight onto the plates rather than leaving them in the pot.

Pennette rigate with pork collar and basil tomato sauce

Ingredients

Preparation

Notes

Frequently asked questions

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