Pasta with Pork and Tomato
Pasta with pork and tomato is a weeknight dinner built from a few cupboard ingredients: pork mince, a tin of tomatoes, an onion and some dried oregano. Pork gives a milder, slightly sweeter sauce than beef, and simmering the mince in the tomatoes for 11 minutes while the pasta cooks means everything is ready together, in about 35 minutes.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 620kcal
Common mistakes with pasta with pork and tomato
Most disappointing mince sauces come down to two things. The first is the pan being too full or too cool, so that the pork steams in its own juices and stays pale instead of browning. The second is serving it too early, before the tomatoes have reduced and the sauce has thickened.
Pork mince is also more delicate in flavour than beef, so it needs the garlic and oregano to be properly cooked in. Add them once the meat has coloured, and stir for a minute before the tomatoes go in.
Pasta with pork and tomato: the method
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- Soften the onion Heat the oil in a large deep frying pan over a medium heat. Add the onion and cook for , stirring now and then, until soft. Meanwhile, put a large pan of water on to boil for the pasta.
- Brown the pork Turn the heat up to medium-high and add the mince. Break it up with a wooden spoon and cook for about , stirring only now and then, until there is no pink left and it has turned golden brown in places.
- Add the garlic and tomatoes Stir in the garlic and oregano for . Add the tomatoes, salt and pepper, and half fill the empty tin with water and add that too. Bring to a simmer.
- Cook the pasta and simmer Add the pasta to the boiling water with a good pinch of salt and cook for the time on the packet, usually . At the same time, let the sauce bubble gently for until thick and glossy.
- Combine Scoop out a mugful of the pasta water, then drain the pasta. Tip it into the sauce with a splash of the water and toss for a minute, adding more water if it is too thick. Serve straight away, with basil on top.
Swaps and serving
No oregano? Use mixed Italian herbs or a teaspoon of dried thyme. If you only have passata, use 400g in place of the tinned tomatoes and skip the water. A green salad is all that is needed alongside.
For a richer, creamier version of the same idea, try pasta with minced pork and cream. If you would rather use a whole cut than mince, there is pasta with pork tenderloin.
Common problems and fixes for pasta with Pork and Tomato
- The mince looks grey and watery rather than browned.
- The pan was too crowded or not hot enough. Use a large pan on a medium-high heat, and leave the mince alone for a minute or two between stirs so the juices cook off and it can colour.
- The sauce is thin and slides off the pasta.
- It needs longer on the heat. Simmer uncovered until a spoon dragged across the pan leaves a clear trail, then add the pasta and a little starchy cooking water, which helps the sauce cling.
- The sauce tastes sharp.
- Tinned tomatoes can be acidic. Let the sauce simmer for the full time, and if it is still sharp, stir in a pinch of sugar.
Frequently asked questions about pasta with Pork and Tomato
Which pasta goes best with pork and tomato sauce?
Short shapes with ridges or holes, such as penne, rigatoni or fusilli, because they trap the mince. Spaghetti works too if that is what you have.
Can I use beef or turkey mince instead?
Yes, in the same quantity. Beef gives a stronger flavour, and turkey mince is leaner, so add an extra teaspoon of oil. Cook either until there is no pink left.
Can I add vegetables?
Yes. Grated carrot, finely chopped celery or diced peppers can go in with the onion and cook until soft before the mince goes in.
How long does it keep, and can I freeze it?
It keeps for up to 2 days in the fridge, and for up to 3 months in the freezer. Cool it within an hour or two, thaw it in the fridge overnight and reheat until steaming hot all the way through, with a splash of water.
How did you like the recipe?
4.9 / 5 · 75 ratings
