Pork Stew with Farfalle
There are days when I really crave a hearty stew with a generous sauce, especially when it's cold outside. I don't make it very often, but when I do, I like it to be rich and flavorful. I definitely associate it with the cold season when I have the patience to let the meat simmer well in the sauce. This pork stew with farfalle is not at all difficult to make; it just requires a bit of patience and care in a few steps.
Quick Info
Total time: 50-60 minutes
Preparation time: 10-15 minutes
Cooking time: 35-45 minutes (depending on the meat)
Servings: 6
Difficulty: easy to medium
Recipe type: hearty main dish, suitable for winter or when you want something filling
Ingredients
1 kg pork (ideally shoulder or leg, cut into medium cubes)
2 onions
1 red Kapia pepper
1 carrot
1 tablespoon red pepper paste
1 tablespoon all-purpose flour
3 garlic cloves
3 tablespoons ketchup
1 teaspoon dried basil and dried fennel mix (or half of each)
salt, to taste
pepper, to taste (plus for serving)
100 ml oil
fresh parsley, for garnish
500 g farfalle pasta
Instructions
1. Wash, peel, and dice all the vegetables. The onion and Kapia pepper can be chopped a bit finer, while the carrot can be diced or sliced thinly, according to preference.
2. In a larger pot, heat the oil and sauté the onion, pepper, and carrot. Stir over medium heat, not too high, for about two minutes, just until they soften slightly.
3. Add the diced meat. Let it brown with the vegetables for about 5 minutes, stirring occasionally. The goal is just to get a slight color on all sides.
4. Add the red pepper paste, ketchup, and flour over the meat. Stir a few times to distribute everything evenly.
5. Pour in two cups of water (approximately 400 ml). Also add the crushed or chopped garlic, dried spices, salt, and pepper to taste.
6. Let it simmer over medium to low heat, covered, for about 15-20 minutes, until the meat is tender. If the liquid reduces too quickly, add warm water to ensure you have enough sauce.
7. While the stew is simmering, cook the pasta in plenty of salted water according to the package instructions. Drain the farfalle well when they are done.
8. Serve the pasta on a plate and pour the hot stew over it, with plenty of sauce. Sprinkle with freshly ground pepper and chopped parsley.
Why I Make This Recipe Often
I love this stew because it has a rich and hearty sauce, and with quality pasta, there's no need for anything extra. It's easy to make in larger portions, perfect for lunch or dinner, and it's filling.
Tips and Variations
Tips
Use durum wheat pasta – there's no need to rinse it after boiling, as it won't stick.
If you want a thinner sauce, gradually add water, but don’t dilute it too much.
Don't skip the ketchup and red pepper paste; they give the sauce its distinctive flavor.
Taste the meat before turning off the heat – it should be tender, not just boiled.
Substitutions
Pork can be replaced with small cubed beef, but the cooking time will increase.
The Kapia pepper can be substituted with bell pepper, but the taste will be slightly different.
For a spicier flavor, you can add a bit of chopped hot pepper.
Variations
You can add other vegetables at the beginning, such as celery or zucchini, if you have them in the fridge.
For added flavor, a bit of dry white wine can be added along with the water, but it's not necessary.
You can serve with any other shape of short pasta, not just farfalle.
Serving Ideas
It’s best served immediately, with fresh pepper and parsley.
A sprinkle of grated Parmesan on top works well if you like that combination.
It pairs nicely with a simple green salad on the side.
Frequently Asked Questions
1. Should I rinse the pasta after boiling?
If you use durum wheat farfalle, you do not need to rinse them. They won’t stick and hold the sauce well.
2. Can I make the stew with another type of meat?
Yes, it works with beef or chicken, but the cooking time for beef will be a bit longer.
3. How much sauce should remain at the end?
Ideally, there should be enough sauce to cover the pasta, but not excessively liquid. Only add water if it reduces too much during cooking.
4. Can ketchup be substituted?
You can use a thick tomato sauce, but ketchup provides a nicely balanced sweet and sour note for this type of stew.
5. Can it be made in advance and stored in the fridge?
Yes, the stew lasts 2-3 days in the fridge, but cook the pasta fresh when serving.
Nutritional Values
Approximately, per serving:
Calories: 600-700 kcal
Protein: 35-40 g
Carbohydrates: 60-70 g
Fat: 22-28 g
Values are indicative and depend on the meat and how much sauce you use. Ketchup adds some sugar, while the pasta and meat are the main sources of energy. Fats mainly come from the meat and oil.
Storage and Reheating
The stew keeps well in the fridge in a covered container for 2-3 days. It reheats easily over low heat on the stove or in the microwave. I recommend cooking the pasta fresh, not storing it with the stew, to avoid it getting too soft. If you do have leftover pasta, you can briefly reheat it with a bit of sauce over it. I do not recommend freezing, as the texture of the sauce and pasta will be compromised.
There are days when I really crave a hearty stew with a generous sauce, especially when it's cold outside. I don't make it very often, but when I do, I like it to be rich and flavorful. I definitely associate it with the cold season when I have the patience to let the meat simmer well in the sauce. This pork stew with farfalle is not at all difficult to make; it just requires a bit of patience and care in a few steps.
Quick Info
Total time: 50-60 minutes
Preparation time: 10-15 minutes
Cooking time: 35-45 minutes (depending on the meat)
Servings: 6
Difficulty: easy to medium
Recipe type: hearty main dish, suitable for winter or when you want something filling
Ingredients
1 kg pork (ideally shoulder or leg, cut into medium cubes)
2 onions
1 red Kapia pepper
1 carrot
1 tablespoon red pepper paste
1 tablespoon all-purpose flour
3 garlic cloves
3 tablespoons ketchup
1 teaspoon dried basil and dried fennel mix (or half of each)
salt, to taste
pepper, to taste (plus for serving)
100 ml oil
fresh parsley, for garnish
500 g farfalle pasta
Instructions
1. Wash, peel, and dice all the vegetables. The onion and Kapia pepper can be chopped a bit finer, while the carrot can be diced or sliced thinly, according to preference.
2. In a larger pot, heat the oil and sauté the onion, pepper, and carrot. Stir over medium heat, not too high, for about two minutes, just until they soften slightly.
3. Add the diced meat. Let it brown with the vegetables for about 5 minutes, stirring occasionally. The goal is just to get a slight color on all sides.
4. Add the red pepper paste, ketchup, and flour over the meat. Stir a few times to distribute everything evenly.
5. Pour in two cups of water (approximately 400 ml). Also add the crushed or chopped garlic, dried spices, salt, and pepper to taste.
6. Let it simmer over medium to low heat, covered, for about 15-20 minutes, until the meat is tender. If the liquid reduces too quickly, add warm water to ensure you have enough sauce.
7. While the stew is simmering, cook the pasta in plenty of salted water according to the package instructions. Drain the farfalle well when they are done.
8. Serve the pasta on a plate and pour the hot stew over it, with plenty of sauce. Sprinkle with freshly ground pepper and chopped parsley.
Why I Make This Recipe Often
I love this stew because it has a rich and hearty sauce, and with quality pasta, there's no need for anything extra. It's easy to make in larger portions, perfect for lunch or dinner, and it's filling.
Tips and Variations
Tips
Use durum wheat pasta – there's no need to rinse it after boiling, as it won't stick.
If you want a thinner sauce, gradually add water, but don’t dilute it too much.
Don't skip the ketchup and red pepper paste; they give the sauce its distinctive flavor.
Taste the meat before turning off the heat – it should be tender, not just boiled.
Substitutions
Pork can be replaced with small cubed beef, but the cooking time will increase.
The Kapia pepper can be substituted with bell pepper, but the taste will be slightly different.
For a spicier flavor, you can add a bit of chopped hot pepper.
Variations
You can add other vegetables at the beginning, such as celery or zucchini, if you have them in the fridge.
For added flavor, a bit of dry white wine can be added along with the water, but it's not necessary.
You can serve with any other shape of short pasta, not just farfalle.
Serving Ideas
It’s best served immediately, with fresh pepper and parsley.
A sprinkle of grated Parmesan on top works well if you like that combination.
It pairs nicely with a simple green salad on the side.
Frequently Asked Questions
1. Should I rinse the pasta after boiling?
If you use durum wheat farfalle, you do not need to rinse them. They won’t stick and hold the sauce well.
2. Can I make the stew with another type of meat?
Yes, it works with beef or chicken, but the cooking time for beef will be a bit longer.
3. How much sauce should remain at the end?
Ideally, there should be enough sauce to cover the pasta, but not excessively liquid. Only add water if it reduces too much during cooking.
4. Can ketchup be substituted?
You can use a thick tomato sauce, but ketchup provides a nicely balanced sweet and sour note for this type of stew.
5. Can it be made in advance and stored in the fridge?
Yes, the stew lasts 2-3 days in the fridge, but cook the pasta fresh when serving.
Nutritional Values
Approximately, per serving:
Calories: 600-700 kcal
Protein: 35-40 g
Carbohydrates: 60-70 g
Fat: 22-28 g
Values are indicative and depend on the meat and how much sauce you use. Ketchup adds some sugar, while the pasta and meat are the main sources of energy. Fats mainly come from the meat and oil.
Storage and Reheating
The stew keeps well in the fridge in a covered container for 2-3 days. It reheats easily over low heat on the stove or in the microwave. I recommend cooking the pasta fresh, not storing it with the stew, to avoid it getting too soft. If you do have leftover pasta, you can briefly reheat it with a bit of sauce over it. I do not recommend freezing, as the texture of the sauce and pasta will be compromised.