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Spicy pork, sage and tomato pappardelle
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate leftovers with a delectable pork pasta creation.
Ingredients:
  • 82.50 ml fresh sage leaves (see note)
  • 36.40 gm olive oil
  • 100g pancetta, diced
  • 3 garlic cloves, crushed
  • 61.88 gm red wine
  • 400g can diced tomatoes
  • 1/4 tsp chilli flakes
  • 375g dried pappardelle pasta
  • 200g piece leftover roast pork, diced (see related recipe)
  • Shaved parmesan, to serve
Instructions:
  • Set aside 12 sage leaves. Finely chop the rest of the sage. Heat oil in a medium saucepan over high heat. Fry reserved sage leaves for 1 to 2 minutes until crispy. Remove the sage from the oil and drain on a paper towel-lined plate using tongs.
  • Lower the heat to medium-high, then toss in the pancetta and chopped sage into the pan. Sauté, stirring occasionally, for 2 minutes until they turn golden. Next, add the garlic and sauté for 1 minute until fragrant. Pour in the red wine and let it boil for 1 minute. Mix in the tomatoes and chili, bring to a boil, then lower the heat to medium-low. Cover and simmer for 10 minutes until slightly thickened.
  • Cook the pasta in a saucepan of boiling, salted water according to package instructions until tender. Drain.
  • Combine pork with the tantalizing tomato mixture, stirring gently to ensure an exquisite medley of flavors. Allow it to simmer uncovered for 5 minutes, or until heated through. Add the pasta for a perfect pairing, tossing it to coat in the savory sauce. Serve the dish adorned with a sprinkle of parmesan and crispy sage leaves for an elegant touch.

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