Pork and Pancetta Pasta
Pasta is a staple of traditional Italian cuisine with the first reference dating to 1154 in Sicily so it’s no wonder there are more ways to prepare it than one can shake a stick at but what I have found over the years is that Italian restaurants really only do a tomato sauce or cream sauce with the pasta dishes they put out all the while ignoring other ways of serving it. So with that in mind I decided to do this pasta dish “naked” ( no not me… the pasta) meaning I didn’t use a sauce and it was a huge hit.
Here’s how we do this one.
- 2 tablespoons Canola Oil
- 1 large package Compliments™ All Natural Fettucini
- 2 pounds boneless Pork Loin – cut into bite sized pieces.
- 12 ounces diced Pancetta
- 3 large Shallots – diced
- 1 large Yellow pepper – diced
- 1 large Red pepper – diced
- 2 cups Baby Spinach
- 3 Garlic cloves – fine dice
- 2 Shallots – diced
- 2 medium Tomatoes – diced
- 2 teaspoons dried Basil
- 2 teaspoons dried Oregano
- Salt and Pepper to taste
Putting it all together:
- Heat the oil in a large pan and saute the Pancetta until just brown.
- Remove the pancetta with a slotted spoon and add the pork to the same pan and brown all over.
- Add back the pancetta and remaining ingredients, cover and simmer until the pork is tender.
- While the pork is simmering bring a pot of salted water to a boil and add the fettuccine. Cook for about 5 minutes.
- Drain the pasta, plate and top with the pork and pancetta.
Cooks note: Fresh pasta cooks incredibly fast so keep an eye on it otherwise it will go mushy.
There you have it another “Simple bust tasty recipe for the grilling season and beyond.”
Until next time…….