I love pork and pasta so this is one of those dishes that I make all the time. I always know the family will devour it.
It's not just one kind of pork. Oh no! This recipe calls for pork fillets, rindless smoked back bacon and some moorish chorizo. If you love pork, you will be in pork heaven.
I like to serve the sauce with large conchiglioni pasta. Mix the sauce well into the pasta and the large shells soak up all the sauce. We're talking one amazing mouthful after another here. Pork pasta just doesn't get any better.
You could of course make this recipe with simple pork but I do enjoy all the different flavours and textures you get from using pork loin, smoked bacon and Spanish chorizo.
Making the most of this recipe...
It goes without saying that fresh and top quality ingredients are essential.
I use pork, bacon and Spanish chorizo from my local butcher. That is the way I like it.
In the summer months, I use fresh tomatoes or canned tomatoes. I find the canned tomatoes work best in the winter months.
As for the paprika, you could use sweet or smoked Spanish paprika. Either will do for this pork pasta. Whichever you prefer. I love the smoky flavour of smoked paprika.
If you like this recipe, you might like to try some of these too...
Thai pork belly stew
German sausages
Portuguese pork with paprika and white wine sauce
No fuss camping burritos
Nduja pasta
Recipe
3 x Pork & Garlic Pasta
Ingredients
- 400g diced pork loin
- 300g sliced chorizo
- 6 slices smoked back bacon
- 500g large conchiglioni
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 tablespoon smoked paprika
- 1 onion - finely chopped
- 6 large loves garlic - smashed and then chopped
- 250ml (1 cup) chicken stock
- 600ml tinned or freshly chopped tomatoes
- 125ml ( ½ cup) white wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 - 3 squirts Tabasco
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan or wok and brown all the meat. You might want to do this in batches.
- Add the spices and chopped onion and stir to combine.
- When the onion is translucent and soft, add the garlic and sizzle for a couple of minutes.
- Now pour in the chicken stock and tomatoes, Worcestershire sauce and Tabasco and simmer for about 30 minutes or longer.
- Meanwhile cook your conchiglioni as per the instructions on the package.
- About ten minutes before serving, add the vinegar.
- Season with salt and pepper to taste and serve over the conchiglioni.