Where did my love for pasta and pork came from? From my mom’s cooking! She loves to cook pasta and pork chops. It was a staple in her kitchen.
As you can imagine when you have a full house of daughters (we are 5) this was a quick for a week night dinner and delicious enough to feed us all with an inexpensive cut of pork.
My husband and my sister on the other hand love boneless pork ribs. I’m a people pleaser when it comes to food… you know what happened next, right?
Inspired by great memories and cooking to delight my family I went to Walmart and grab a box of tri-color penneBarilla® pasta and the rest of the ingredients to make this one pot meal.
And did I mention, that for me this would be the a great meal before a long run! This dish is full of flavor! Enjoy.
- 1 tbps olive oil
- 1 lb boneless pork ribs, cubed in 1″ cubes
- 2 garlic cloves
- 3 tbps tomato based sofrito
- 3 cups vegetable broth
- 1/2 cup of water
- 1 8oz tomato sauce
- 1 tbps onion salt
- 1tbps paprika
- 1 box (12oz) Barilla® Tri Color Penne pasta
- 1/4 cup green olives
- parmesan cheese for topping, optional
- Heat the olive oil in a large stockpot, well seasoned cast iron skillet or Dutch oven over medium high heat.
- Add the pork ribs cubes and sear.
- Once the pork doesn’t look pink anymore (about 5 minutes) lower the heat to medium and add the grated garlic and the sofrito. Feel free to add more if the garlic cloves you find are not to big (like in the ingredients picture). Stir well until the pork is coated in the sofrito.
- Stir in the rest of the ingredients except the penne Barilla pasta and bring to a the stock to a low boil. When you see the stock bubble you are ready to pour the pasta in.
- Stir the pasta often and keep cooking until the pasta has cooked to al dente, about 15-20 minutes.
- Serve warm.
This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.