Description
Penne Pasta with Tender Pork is a hearty and flavorful dish that combines al dente pasta with tender, marinated pork in a rich, creamy tomato-based sauce. Perfect for family dinners or special occasions, this recipe delivers a comforting and satisfying meal that everyone will enjoy.
Ingredients
Scale
For the pork marinade:
- 1 pound (450g) pork tenderloin, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon chili flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the pasta and sauce:
- 12 ounces (340g) penne pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 ounces/400g) crushed tomatoes
- 1 cup heavy cream (or whole milk)
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Pork:
In a bowl, combine olive oil, garlic powder, paprika, chili flakes, salt, and black pepper. Toss the pork tenderloin slices in the marinade, cover, and refrigerate for 30 minutes. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1 cup of pasta water, drain the rest, and set aside. - Sear the Pork:
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the marinated pork slices for 2-3 minutes per side until golden brown. Remove and set aside. - Prepare the Sauce:
In the same skillet, sauté onion in olive oil until translucent. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes and simmer for 10 minutes. Reduce heat and mix in heavy cream, Parmesan, oregano, and basil until smooth. - Combine:
Add cooked pasta and seared pork to the sauce. Toss to coat evenly. Adjust the sauce consistency with reserved pasta water, if needed. - Serve:
Plate the pasta, garnish with fresh parsley and Parmesan, and serve hot.
Notes
- For a spicier version, increase the chili flakes or add red pepper sauce.
- Substitute pork with chicken or sautéed vegetables for variation.
- Use dairy-free cream and cheese for a lactose-intolerant option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 30
- Method: Searing and Simmering
- Cuisine: Italian-Inspired
