Penne with meat and sauce

Name: Penne with meat and sauce - Niculina M.
Ingredients: 250 g penne; 2 slices of pork (or whatever you have); 1 small onion; salt; pepper; 1 clove of garlic; parsley; half a can of tomato passata.

Pasta/Pizza - Penne with meat and sauce by Niculina M. - Recipia

Penne with Meat and Tomato Sauce When I have a little pork and want to make something in one pot, I prepare this penne with tomato sauce. The meat is browned first, then the onion, pasta, and passata are added. The pasta cooks directly in the sauce, making the dish simple and eliminating the need to boil it separately. The amount of water can vary slightly depending on how much the pasta absorbs, so it's best to start with 2 cups and add more if needed. Quick Info Total Time: not specified in the original recipe; the dish is cooked until the pasta is done. Preparation Time: not specified. Cooking Time: about 3 minutes for the onion after adding the browned meat, then until the pasta is cooked. The exact duration depends on the type of penne used. Servings: not specified. Approximately 2-3 servings from 250 g of penne. Difficulty: easy. Recipe Type: pasta with meat and tomato sauce, suitable for a simple lunch or dinner. Ingredients 250 g penne 2 slices of pork or any available meat 1 small onion 1 clove of garlic Half a can of passata di pomodoro 2-3 cups of water Salt, to taste Pepper, to taste Vegeta, to taste, if using Parsley, for garnish Instructions 1. Cut the meat into small cubes. Sauté it until it gets some color. There's no need to cook it completely at this stage, as it will continue to cook with the pasta and sauce. 2. Finely chop the onion and add it to the meat. Stir and let everything cook for about 3 minutes, just enough for the onion to soften slightly and combine with the meat. 3. Add the penne to the pot, then add the passata di pomodoro and 2 cups of water. Stir the ingredients so that the pasta is well coated with the liquid. 4. Let the dish simmer until the pasta is cooked. Since the penne cooks directly in the sauce, stir occasionally to prevent sticking and ensure the sauce distributes evenly. If the liquid reduces before the pasta is cooked, gradually add more water. The recipe allows for between 2 and 3 cups, depending on what is needed. 5. When the pasta is ready, add the garlic. Adjust the taste with salt, pepper, and Vegeta, if you wish to use it. 6. Sprinkle parsley on top and serve the dish while it's hot. It's important to add the garlic at the end, as specified in the recipe. This way, it remains more noticeable in the sauce. The amount of salt should be adjusted carefully if you are using Vegeta, as it can already be salty. Why I Make This Recipe Often I love this recipe because it uses few ingredients and doesn't require separate preparation of the pasta. The meat, onion, sauce, and penne are all cooked in the same pot, making it practical when I want a warm meal without too much prep. It's also a flexible recipe. The source mentions pork or "whatever you have," so any available meat can be used without needing a specific cut. Additionally, the amount of water can be adjusted during cooking, depending on how the pasta cooks. Tips Cut the meat into evenly sized cubes so that they cook at roughly the same time. Brown the meat before adding the onion. It just needs to get some color; there's no need to wait for it to be fully cooked at this point. Start with 2 cups of water and monitor the dish while it simmers. If the pasta isn't cooked yet and the sauce has thickened too much, add a little water. The third cup should not be added automatically, only if necessary. Stir occasionally, especially towards the end when the sauce thickens. The pasta cooked directly in the sauce can absorb liquid quickly. Add salt after considering the passata and Vegeta. It’s easier to add more at the end than to correct an overly salty dish. Substitutions Pork can be replaced with any other meat you have on hand, according to the original recipe. Since cooking time varies depending on the type and size of the pieces, make sure it is cooked before serving. If you’re not using Vegeta, the dish can be seasoned with just salt and pepper. Vegeta is mentioned in the preparation method as an optional ingredient, but it is not mandatory. Passata di pomodoro is the base of the sauce and should not be omitted if you want to maintain the character of the recipe. It can be used directly from the can without separate preparation. Variations You can swap the type of pasta for other similarly sized pasta, but the amount of water and cooking time may vary. This version uses penne. The amount of garlic in the recipe is one clove. If you prefer a milder taste, you can use it whole and chop it finer; if you want a more pronounced flavor, you can mince it more. However, the quantity should not be increased to maintain the recipe's proportions. Parsley is added at the end for freshness and appearance. If you don’t have it, the recipe can be served without it, but it is the herb specified in the original ingredients. Serving Ideas Serve the penne hot, immediately after they are ready, with parsley sprinkled on top. Since the pasta continues to absorb the sauce as it sits, it’s best not to leave it in the pot for too long before serving. The dish can be placed directly onto plates, divided into portions as preferred. There’s no need for a separate side dish, as the pasta and meat are already included in the same meal. Frequently Asked Questions Can I boil the penne separately? In the original recipe, the penne is added directly to the pot over the meat, onion, passata, and water. Boiling separately would change the cooking method and the amount of liquid needed, so for this version, the pasta cooks directly in the sauce. How much water should I use? The recipe indicates 2-3 cups of water. Start with 2 cups and add more if the pasta isn’t cooked but the sauce has reduced too much. The exact amount depends on the pasta and how much liquid it absorbs. When do I add the garlic? The garlic is added after the pasta is cooked and the dish is ready. At that time, season with salt, pepper, and Vegeta, to taste. Can I use a different type of meat? Yes. The ingredients mention two slices of pork or any other available meat. Cut the meat into cubes and keep in mind that cooking time may vary depending on the type. How many servings does the recipe yield? The source does not specify the exact number of servings. The amount of 250 g of penne is approximately sufficient for 2-3 servings, depending on how large the portions are and how much meat is used. Nutritional Values The values are estimated, as the weight of the two slices of meat, the exact type of meat used, and the amount of Vegeta are not specified. The estimation below assumes the dish is divided into 3 servings and that lean pork is used. Per serving: Calories: approximately 450-550 kcal Protein: approximately 25-35 g Carbohydrates: approximately 65-75 g Fat: approximately 10-18 g Fiber: approximately 4-6 g Most of the carbohydrates come from the penne. The protein mainly comes from the meat, while the passata and onion contribute a smaller amount of fiber and micronutrients. If a fattier meat is used or the portions are larger, the caloric value will increase. The salt cannot be estimated accurately as it is added to taste and can be supplemented with Vegeta. Storage and Reheating If there are leftovers, let the dish cool, then store it in the refrigerator in a covered container. The pasta will continue to absorb the sauce, and the next day it may be thicker than when freshly cooked. When reheating, only heat the amount you plan to serve and stir gently. If the sauce has thickened too much, a little water can be added to restore its consistency. Repeated reheating is not recommended, as the pasta loses its texture more easily.

Penne with meat and sauce

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