Pasta with pork and peppers

Ingredients

• 450 g (1 lb)pork, cut into cubes
• 1/2green pepper
• 1/2red pepper
• 50 ml (1/4 cup)olive oil
• 1 mediumonion
• 2 mediumripe tomatoes
• to tastepepper
• to tastenutmeg
• to tastepaprika
• 175 g (6 1/4 oz)penne pasta
• 1 smallonion, to cook the pasta
• a drizzleolive oil
• to tastesalt

Instructions

1. 1

   Cook the pork

   Add the olive oil to a frying pan with the chopped onion, peeled tomatoes cut into small pieces, peppers cut into strips and pork. Season with salt, pepper, nutmeg and paprika, then stir. Cook over a low heat for about 30–35 minutes, stirring occasionally.

2. 2

   Boil the pasta

   Meanwhile, bring a pan of water to the boil with the small peeled onion and a drizzle of olive oil. Cook the pasta in it; once cooked, lift it out with a slotted spoon and set it aside.

3. 3

   Combine and serve

   When the pork is cooked, add the pasta and mix it thoroughly into the meat. Cook over a low heat for a further 3–4 minutes, then turn off the heat and serve.

What is pasta with pork and peppers?

This Portuguese-style home-cooked dish pairs pasta with pork simmered alongside tomatoes, onion and sweet peppers. The recipe’s appeal is its straightforward preparation and colourful mix of ingredients.

The meat and vegetables cook together before the penne is folded in, so the pasta is coated with the juices from the pan. A little nutmeg and paprika add warmth without making the dish complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 38g protein, 39g carbs, 35g fat.

The penne and vegetables provide most of the carbohydrates, while the pork supplies most of the protein. Pork and olive oil contribute much of the fat, with salt adding sodium; serve with a generous side of vegetables or salad to round out the plate.

The pork and vegetables

Pork cubes: keeping them in similarly sized pieces helps them cook at a similar pace during the long, gentle simmer.

Peppers and tomatoes: green and red pepper give the pan a mix of colour, while ripe tomatoes soften and contribute moisture as they cook.

Build flavour gently

Low heat: allow the pork and vegetables to cook gently for 30–35 minutes, stirring occasionally so the mixture cooks evenly.

Seasoning: add salt, pepper, nutmeg and paprika to taste. Their flavours concentrate as the ingredients simmer, so start modestly and adjust if needed.

Cook the penne separately

Pasta water: the recipe uses a small peeled onion and a drizzle of olive oil in the cooking water. Keep the pasta cooking time guided by its packet, since the method does not give a separate timing.

Drain well: lift the cooked pasta out with a slotted spoon, as directed, and set it aside until the pork is ready.

Finish for a coated texture

Final mix: add the pasta only after the pork is cooked, then stir so it picks up the meat and vegetable mixture.

Brief warming: cook the combined dish over low heat for another 3–4 minutes. This gives the pasta time to take on the pan flavours without a prolonged second cook.

Timing and serving

The main simmer takes about 30–35 minutes, followed by 3–4 minutes once the pasta is added; prepare the pasta while the pork cooks to keep the overall process moving.

Serve it straight from the pan while hot. A simple green salad or steamed vegetables make a fresh accompaniment alongside the pasta.

Recipe notes & tips

• Cut the pork into evenly sized cubes for more consistent cooking.
• Peel the tomatoes before cutting them into small pieces, as the method specifies.
• Stir the pork mixture from time to time during its low simmer.
• Cook the penne while the pork simmers so both components are ready close together.
• Taste the pork mixture before combining it with the pasta and adjust the seasoning to your preference.

Variations

• More paprika: increase it to taste for a stronger paprika flavour.
• Extra peppers: use more of the green or red pepper for a more vegetable-forward pan.
• Different pasta: swap the penne for another short pasta shape that can be mixed easily with the pork.
• Fresh herbs: finish with chopped parsley for a fresh note.
• More tomato: add extra ripe tomato for a looser, more tomato-led mixture.

Common mistakes to avoid

• High heat: the pork mixture can cook unevenly; keep it over a low heat and stir occasionally.
• Uneven pork cubes: pieces may finish at different times; cut them to a similar size.
• Overcooking the pasta: it can soften further when mixed with the pork; cook it just until done.
• Adding pasta too early: it would spend too long in the simmering mixture; wait until the pork is cooked.
• Skipping the final stir: the penne may not pick up the pan mixture evenly; mix thoroughly before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2–3 days. Reheat in a pan over a gentle heat until piping hot, stirring occasionally; add a small splash of water if it seems dry.

Frequently asked questions