jump to navigation

Pork, pasta, and veg. September 23, 2008

Posted by sarawr in all-in-one, pasta, pig pig pig, saucy.
trackback


Hello there! I know I promised you a gingerbread post last time I popped in, but I’m hung up on a quest for molasses — I am determined to make genuine gingerbread, which requires molasses. Not honey. Not caramelized brown sugar. Not Splenda. Molasses. So. That will happen later.

In the meantime, I came up with something very yummy that I thought I’d share. I was browsing through the frozen foods aisle at Wal-Mart (hush now, I’m all right) when I came across these… uh… well, I don’t know what they’re called. They’re bags of food all frozen together so that when you heat them up, they make a meal. Beef and potatoes, chicken and broccoli with sauce, that kind of thing. One of the bags caught my eye — it was elbow pasta with chicken and alfredo sauce, and it might have had a vegetable of some sort, too. I don’t remember the particulars now, but it looked good. I wanted it. Except, I didn’t want to pay eight bucks for two servings’ worth, especially since those two servings were all flash-frozen and preservative-laden. What to do?

Well, I got creative, is what. I picked up some cavatappi pasta (elbow noodles, but somehow fancier) and pancetta (soft bacon, but smokier and also fancier) and thought about what I already had at home. I didn’t have chicken, but I did have some pork loin. I didn’t have peas… or peppers… or whatever was in the frozen stuff, but I did have spinach and some native corn (maize, to you non-New Mexicans). I hate alfredo sauce, but I thought garlic cream sauce might be nice. Bingo!
I diddled about with the proportions and various cooking times, and here’s what I ended up with. I wasn’t going to post it here until I’d given it a few trial runs, but guys: This stuff is delicious.

YOU WILL NEED:

Half a pound to a pound of cavatappi (or farfalle, or whatever — just stay away from stringy noodles)
1/4 to 1/2 pound pork loin, cut into strips or cubes
A splash of olive oil
One to two cups fresh spinach, chopped
An ear or so of native corn (or regular corn)
One cup pancetta, crumbled or diced very finely
This garlic cream sauce

WHAT TO DO:

Whip up the garlic cream sauce beforehand; with this recipe, it’s best if you add extra pepper — maybe three dashes instead of one. Then get your pasta boiling with a little salt. Pop your spinach and corn into a colander or steamer (a double boiler would be handy here, but I didn’t have one) over the pasta so that it can wilt/steam properly. While the pasta and veggies are doing their respective things, stir-fry the pork loin in olive oil for about ten minutes on medium heat. Add the pancetta to the pan about eight minutes in and let everything sizzle together for the last couple of minutes. Drain the pasta, shuck the corn, and throw everything into a pan over very low heat. Slowly stir in the garlic cream sauce.

Ta-da! Dinner. It’s even sort of well-balanced. Who’s the top chef now, huh?

Advertisements

Comments»

1. slightlyscruffy - September 24, 2008

Who’s the top chef now, huh?

you better brace, testarossa. I post tomorrow. 😛

2. sarawr - September 24, 2008

Did you just call me a Ferrari?

… I am uncertain as to the level of either offense or pride I should feel. 😛

3. ~scruffy - September 24, 2008

I can only assure you that I meant the gutsy, gorgeous, growly, uncompromising, and bright-red original version, not the pseudo-edgy, self-indulgent, postmodern expensive one from the nineties. Feel better?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: