Wednesday, June 25, 2008

Penne with Pork and Vegetables


main meals

POINTS® Value: 8

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
main meals

This is a wonderfully aromatic and flavorful recipe. It will easily be one of our favorites!


·         6 oz uncooked penne

·         4 tsp olive oil

·         1 cup onion(s), coarsely chopped

·         1 bell pepper(s), 1/2 medium green and 1/2 medium yellow bell pepper

·         5 oz ground pork

·         4 oz white wine, dry

·         4 serving Hunts Canned Whole Tomatoes, Drained and Chopped

·         2 Tbsp parsley, minced, fresh flat-leaf parsley

·         2 clove garlic clove(s), minced

·         1 leaf bay leaf

·         1 tsp McCormick Oregano leaves

·         1 tsp McCormick Thyme leaves

·         1 tsp ground basil

·         1/4 tsp crushed red pepper flakes

·         1/4 tsp McCormick Ground black pepper

·         2/3 tsp table salt, e.g. pinch

·         4 tsp grated Parmesan cheese


1. In a large pot of boiling water, cook penne 13 minutes, until tender. Drain, discarding liquid; place into serving bowl. Keep warm.
2. Meanwhile in a large nonstick skillet, heat oil; add onions. Cook over medium-high heat, stirring frequently, 5 minutes, until softened. Add green and yellow bell peppers; cook, stirring frequently, 2-3 minutes, until bell peppers are softened.
3. Make well in center of vegetables; add pork. Cook, stirring to break up meat, 3-4 minutes, until no longer pink. Stir onion mixture and wine into cooked pork; cook, stirring frequently, 2 minutes, until almost all liquid is evaporated. Add tomatoes, parsely, garlic, bay leaf, oregano, thyme, basil, red pepper flakes, black pepper and salt; cook, stirring frequently, 15-20 minutes, until sauce is thickened and flavors are blended. Reove and discard bay leaf.
4. Top warm penne with pork mixture; toss to combine. Serve sprinkled with cheese.



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