Recipe for Pork Pasta
Sage (fresh is best but can used dried)
(Quantities of each vary depending on how big a crowd you are cooking for.)
Saute’ onion in olive oil. Add ground pork and let brown. Add white wine and let evaporate a few minutes. Add canned tomatoes. When almost done cooking, add sage and salt to taste. Serve over pasta cooked al dente.
Want to see a picture? It looks sort of like Bolognese sauce but with chunky tomatoes rather than puree’. It also has a different hue since the pork is “the other white meat.” The sage lends such a distinctive yummy flavor.
One thought on “Pasta con Carne di Maiale”
Oh!! This looks so yummie!!!!
Yes, I need to show you the granny square technique! It is quite easy, you will see…I have bought a new book with easy directions, I must show you. 🙂 I wish you and your beautiful family a Thanksgiving day full of the Lord’s Blessings! xo
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