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Pork Marinara & Fettuccine
Every once in a while you nail a dish perfectly. It doesn’t happen often, so when it does I am compelled to immediately record preciously how I prepared it. Italian pasta is meant to be cooked al dente and then finished off by mixing in the sauce, so it adheres to every pasta strand. Pasta sauce is also all about using the ingredients at hand. In this case I had the remnants of a pork rib roast to play with. Pasta is in the moment and always best served immediately after preparation. Try this. It will surprise you.
1 26-ounce jar of Trader Joe’s Tomato Basil Marinara sauce
1 pound dry fettuccine, cooked
4 cups finely chopped cooked pork
1 cup chopped Vidalia onion
1 garlic clove, minced
1 strip of cooked bacon, chopped
½ cup chopped flat leaf parsley
1 cup chicken stock
3 tablespoons olive oil
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
1 teaspoon dried Greek oregano
1 teaspoon medium hot chili powder
olive oil to taste
salt and pepper to taste
grated Parmigiano Reggiano
Preparation: In a large pot of boiling salted water cook the fettuccine until al dente; usually about eight minutes. In a large cast iron fry pan sauté the Vidalia onions in the olive oil until just softened, about three minutes. Add the garlic and sauté for another minute. Add the 4 cups of cooked chopped pork and bacon and season with the Greek oregano, chili powder, salt and pepper, and sauté for two minutes. Add the Marinara sauce, chicken stock, lemon juice, vinegar, parsley and stir. Bring to a quick boil and then set to low and cook for ten minutes more. Adjust seasoning to your preference.
In a large pan or bowl combine the sauce with the drained fettuccine. Add a splash of olive oil to your preference. Serve at once with grated Parmigiano Reggiano.
Richard Wottrich
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