Thursday, March 17

Penne with Pork Ragu

Penne Pasta with Pork Ragu


Part of the reward from cooking a lot of food over the weekend is having leftovers to make quick dinners later in the week. Since I had leftover meat and braising liquid from a slow-roasted pork shoulder, I turned it into a sauce for whole wheat pasta. I like using a combination of fresh and canned tomatoes, and it was even more convenient to use the leftover cherry tomatoes I had from my wedge salad. The meal took only a few minutes of prep time and I was able to sit back and watch a short film while it simmered on the stove. Because the pork already was full of slow-cooked flavor, the ragu tasted like something that I'd been simmering for hours.


Penne with Pork Ragu:
  • Heat 1 ½  tbsp. olive oil in a large pan over medium heat.
  • Add 3 whole, smashed garlic cloves and 1 c. fresh cherry tomatoes to the pan. Cook for 5-7 minutes.
  • Meanwhile, shred and chop leftover cooked pork shoulder*, about 8 oz.
  • Add the pork to the pan and cook for another 3-5 minutes, until all ingredients begin to lightly caramelize.
  • Turn the heat to very low and add 2 cans of pureed tomatoes, 1 c. braising liquid*, and 5 sprigs of fresh oregano.
  • Let sauce simmer for 30-45 minutes.
  • When ready to serve, cook 1 lb. of whole wheat penne pasta** according to package directions.
  • Toss with sauce and a handful of Parmesan cheese.
  • Serve into pasta bowls and top with extra parmesan, if desired.

Serves four
*From this recipe.
**Can be substituted for any shape of pasta you like.