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Rigatoni with paprika pork

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min

83 8

Ingredients

Adjust Servings:

	1 tbsp olive oil
	1 small red onion, peeled and finely chopped
	2 small carrots, peeled and finely chopped
	2 large garlic cloves, crushed
	1 tsp fennel seeds
	1 tbsp fresh rosemary, finely chopped
	1 x 400g can chopped tomatoes
	12 cherry tomatoes
	1 dried bay leaf
	250ml stock, made with 1 pork or Kallo yeast-free stock cube
	1/2 tsp dried oregano
	1 tsp sugar
	2 pork chops
	2 tsp smoked paprika
	150g dried rigatoni pasta
	TO SERVE
	Fresh basil leaves, torn
	Parmesan cheese, grated

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Rigatoni with paprika pork

Name: Rigatoni with paprika pork
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil: 1 tbsp; small red onion, peeled and finely chopped: 1; small carrots, peeled and finely chopped: 2; large garlic cloves, crushed: 2; fennel seeds: 1 tsp; fresh rosemary, finely chopped: 1 tbsp; chopped tomatoes: 1 x 400g can; cherry tomatoes: 12; dried bay leaf: 1; stock, made with 1 pork or Kallo yeast-free stock cube: 250ml; dried oregano: 1/2 tsp; sugar: 1 tsp; pork chops: 2; smoked paprika: 2 tsp; dried rigatoni pasta: 150g; Fresh basil leaves, torn; Parmesan cheese, grated

Pasta is the go-to carbohydrate of choice for several athletes in restoring glycogen stores after a cardio workout. This rich, low sugar ragu pairs perfectly with pork and can be used as a base for dozens of dishes, not just pasta.

Features:

Cuisine:

Italian

40 Mins
Serves 2
Easy

Ingredients

1 tbsp olive oil
1 small red onion, peeled and finely chopped
2 small carrots, peeled and finely chopped
2 large garlic cloves, crushed
1 tsp fennel seeds
1 tbsp fresh rosemary, finely chopped
1 x 400g can chopped tomatoes
12 cherry tomatoes
1 dried bay leaf
250ml stock, made with 1 pork or Kallo yeast-free stock cube
1/2 tsp dried oregano
1 tsp sugar
2 pork chops
2 tsp smoked paprika
150g dried rigatoni pasta
TO SERVE
Fresh basil leaves, torn
Parmesan cheese, grated

Directions

Heat all but 1 tsp of olive oil to a large frying pan and sauté the red onion and carrot for 10-15 minutes until softened and the onion has started to brown.
Add the garlic, fennel seeds and rosemary and cook for 2 minutes more.
Stir in the chopped tomatoes, cherry tomatoes, bay leaf and the stock. Bring to the boil, then turn down to a simmer. Cover and leave to reduce and thicken gently for about 20 minutes, adding the oregano and sugar halfway through.
Place the pork chops between two sheets of clingfilm and flatten with a rolling pin for an even and consistent cook. Coat with the smoked paprika and remaining oil and season well.
Place both chops on a baking tray lined with foil. Cook under a hot grill for 5-6 minutes on each side or until cooked through.
Meanwhile, cook the pasta according to pack instructions, reserving 2 tbsp of cooking water. Add to the sauce with the pasta and stir well. Season to taste and top with the basil leaves and parmesan. Serve alongside the paprika pork.