I had planned on making the Pork and Pappardelle Pasta recipe which Maryann had posted and I’ve made a couple of times.
Pork and Pappardelle Pasta Recipe*****
Recipe by: Original recipe came from Aaron McCargo, Jr.
Maryann posted this recipe makes 4 servings Food Network recipe
Wonderful and especially good with Barnard Griffin Syrah.
Salt and freshly ground black pepper
3 Tbs olive oil, plus more for drizzling
2 cloves garlic, chopped
1 white onion, finely chopped
2 tsp tomato paste
1 tsp crushed red chile flakes
2 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 lb dried pappardelle pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Red chile flakes, for garnish
1. Bring a large pot of salted water to a boil.
2. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
3. When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat. Hold back some of the pasta water to thin the sauce.
4. Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
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But, I didn’t have 2 cups of leftover pork, pappardelle or Parmesan cheese.
This is the result of what I did have and it is wonderful!
Pork and Pasta
This recipe is a take off of Pork and Pappardelle Pasta and it results in a creamy spicy sauce.
Salt and freshly ground black pepper
1 1/2 Tbs olive oil, plus more for drizzling
2 cloves garlic, chopped
1/2 medium sized onion, chopped
1 1/2 tsp tomato paste
1/2 tsp crushed red chile flakes
1 cup chicken stock
1 cup shredded/diced cooked pork, roast, pulled pork or BBQ ribs
1/2 lb dried pasta, Spaghetti type, Campanelle, or Penne style
1/3 cup crumbled goat cheese
Chopped fresh parsley or dried, for garnish
Red chile flakes, for garnish
1. Bring a large pot of salted water to a boil.
2. Heat oil in a large sauté pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
3. When you are ready to serve, drop the pasta into the boiling water and cook according to pkg. directions. Drain the pasta reserving ½ cup of the pasta water for thinning sauce if needed. Add pasta and goat cheese to onion mixture; cook, tossing with the sauce, another 2 minutes. Turn off the heat and check consistency of the dish – it if looks dry add a little of the pasta water at a time until correct consistency is reached.
4. Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with parsley and chile flakes. Drizzle with olive oil, if desired.
Yield: makes 4 servings
And, since 1/2 of the original recipe made 4 servings, we had two more servings to top with an egg.
Pork and Pappardelle Pasta Recipe*****
Recipe by: Original recipe came from Aaron McCargo, Jr.
Maryann posted this recipe makes 4 servings Food Network recipe
Wonderful and especially good with Barnard Griffin Syrah.
Salt and freshly ground black pepper
3 Tbs olive oil, plus more for drizzling
2 cloves garlic, chopped
1 white onion, finely chopped
2 tsp tomato paste
1 tsp crushed red chile flakes
2 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 lb dried pappardelle pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Red chile flakes, for garnish
1. Bring a large pot of salted water to a boil.
2. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
3. When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat. Hold back some of the pasta water to thin the sauce.
4. Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
------------------------
But, I didn’t have 2 cups of leftover pork, pappardelle or Parmesan cheese.
This is the result of what I did have and it is wonderful!
Pork and Pasta
This recipe is a take off of Pork and Pappardelle Pasta and it results in a creamy spicy sauce.
Salt and freshly ground black pepper
1 1/2 Tbs olive oil, plus more for drizzling
2 cloves garlic, chopped
1/2 medium sized onion, chopped
1 1/2 tsp tomato paste
1/2 tsp crushed red chile flakes
1 cup chicken stock
1 cup shredded/diced cooked pork, roast, pulled pork or BBQ ribs
1/2 lb dried pasta, Spaghetti type, Campanelle, or Penne style
1/3 cup crumbled goat cheese
Chopped fresh parsley or dried, for garnish
Red chile flakes, for garnish
1. Bring a large pot of salted water to a boil.
2. Heat oil in a large sauté pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
3. When you are ready to serve, drop the pasta into the boiling water and cook according to pkg. directions. Drain the pasta reserving ½ cup of the pasta water for thinning sauce if needed. Add pasta and goat cheese to onion mixture; cook, tossing with the sauce, another 2 minutes. Turn off the heat and check consistency of the dish – it if looks dry add a little of the pasta water at a time until correct consistency is reached.
4. Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with parsley and chile flakes. Drizzle with olive oil, if desired.
Yield: makes 4 servings
And, since 1/2 of the original recipe made 4 servings, we had two more servings to top with an egg.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com