Indulge in a comforting Italian-inspired meal with this Pork Penne with Spinach and Cheddar recipe. This dish combines the hearty taste of pork with the comforting texture of penne pasta, promising a dining experience that’s both satisfying and delicious.
The highlight of this dish is the pork penne, cooked until it’s al dente and bursting with flavour. The pasta is mixed with chunks of succulent pork and a rich sauce, creating a delightful blend of textures and flavours.
Adding a touch of indulgence to the dish is the cheddar. This cheese, melted until it’s gooey and creamy, offers a comforting taste that pairs well with the hearty pasta.
To balance out the richness of the dish, the recipe includes a serving of spinach. The spinach, lightly sautéed until it’s tender and vibrant, adds a refreshing contrast to the meal.
This Pork Penne with Spinach and Cheddar recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan, frying pan, wooden spoon, garlic press, colander, measuring jug, grater and a bowl.
Pork Penne with Spinach and Cheddar
Print RecipeIngredients
- 240g Pork Mince
- 1 Garlic Clove
- Italian Style Herbs
- 180g Penne Pasta
- 15g Worcester Sauce
- 1 Carton of Finely Chopped Tomatoes with Onion and Garlic
- 28g Red Wine Stock Paste
- 60g Mature Cheddar Cheese
- 100g Baby Spinach
- 50ml Water for the Sauce
Instructions
Step 1: Cook the Pork
Start by bringing a large saucepan of water to a boil over high heat, adding 1/2 tsp of salt. In a large frying pan, heat a drizzle of oil on high heat and add the pork. Cook until it’s browned, breaking it up with a spoon as it cooks for about 2-3 minutes. Make sure to drain and discard any excess fat. Remember to wash your hands after handling raw meat. The pork is cooked when it’s no longer pink in the middle.
Meanwhile, halve, peel, and thinly slice the onion. Peel and grate the garlic. Add the onion to the pork, stir, and cook until softened, about 3-4 minutes. Stir in the garlic and sprinkle over the Italian herbs, cooking and stirring for another minute.
Step 2: Prepare the Pasta
While the pork is cooking, add the penne to the boiling water and cook until tender, about 12 minutes. Once cooked, drain the pasta in a colander and return it to the pan. Drizzle with a little oil and stir to prevent sticking.
Step 3: Create the Sauce
While the pasta is cooking, add the Worcestershire sauce to the pork. Stir and let it bubble until it evaporates, about 30 seconds. Stir in the finely chopped tomatoes, red wine stock, water for the sauce, and sugar. Bring the mixture to a boil, stirring, then reduce the heat to medium and let it simmer until the sauce thickens, about 5-6 minutes. If the sauce gets too thick, add a splash more water.
Step 4: Wilt the Spinach
While the sauce is cooking, grate the Cheddar cheese. Once the sauce is ready, add the spinach to the sauce a handful at a time until it wilts and is piping hot, about 1-2 minutes.
Step 5: Combine
Toss the drained penne through the sauce along with half of the Cheddar cheese. Taste and season with salt and pepper if needed.
Step 6: Serve
Serve the pork and penne in bowls, sprinkling the remaining Cheddar cheese on top. Enjoy!
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