Wonderful penne pasta with a thick sauce that perfectly combines pork, sweet tomatoes, hot chili and a little sour balsamic vinegar. A magical palette of flavors!
It is necessary
- - 500 g minced pork;
- - 300 g of penne pasta;
- - 350-400 g of tomatoes in their own juice;
- - 3 medium carrots;
- - 3-5 heads of green onions;
- - 2-3 stalks of celery;
- - 1 pod of red chili;
- - 2-3 cloves of garlic;
- - 2 tbsp. tablespoons of olive oil;
- - 4 tbsp. tablespoons of balsamic vinegar;
- - 30-40 g of parmesan;
- - 1 teaspoon dried oregano;
- - basil, salt, pepper.
Instructions
Step 1
Chop carrots, green onions, celery and chili peppers using a food processor or by hand. Place vegetables in a preheated skillet with olive oil.
Step 2
Add minced pork to the vegetables and season with oregano, salt and pepper. Mix everything well and leave to fry over high heat for 10-15 minutes (until the minced meat is ready). Remember to stir the stew periodically.
Step 3
At this time, set the penne pasta to cook. Be sure to salt water for pasta. Cook the pasta until tender or half cooked according to package directions.
Step 4
Mash tomatoes in their own juice with a fork or chop with a blender. Add the tomatoes to the stew and add the balsamic vinegar and garlic. Simmer covered over high heat for another 3-4 minutes.
Step 5
Scoop some of the pasta water into a mug before draining. You will need it later.
Step 6
Pour pasta into the finished stew and top with pasta water from a mug. This water will help the pasta bond well with the sauce. Mix everything well. When serving, sprinkle with grated Parmesan and fresh basil.
