PORK AND PASTA CASSOULET

 

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Backstory

While the traditional cassoulet is a rustic looking dish made with white beans and has poultry along with the pork, this one has rotini pasta instead and no chicken (b/c I was out of beans and chicken!). Serve with a loaf of crusty french bread and enjoy!

I like to make this several hours, if not the day before eating it as the flavors will continue to blend and most of the juices will be absorbed.

Ingredients

  • 2 TBS olive oil
  • 1 lb. pork tenderloin, cut into 1-inch pieces.
  • 3 Ital. sausage links (hot or sweet -your choice), cut into 1/4 inch coins)
  • 1 can (28 oz) whole peeled tomatoes, drained and coarsely chopped
  • 2 cups beef broth (if using beans instead of pasta, reduce broth to 1 cup)
  • 1 clove chopped garlic
  • 2 cups dried rotini pasta
  • 1/4 tsp. salt
  • 1/8 - 1/4 tsp cayenne pepper (base on your choice of sausage)
  • 1 bay leaf

Directions

  • 1.) In a large heavy-bottom pot, heat 1 TBS oil over medium-high heat. Brown sausage on all sides for about 4 minutes, remove to a plate.
  • 2.) Add other TBS oil and brown pork on all sides, about 4 minutes, remove to a plate w/ the sausage.
  • 3.) Break up tomatoes and add along with garlic and bay leaf; cook for 3 minutes, stirring up any browned bits from the bottom of the pot. Add broth, simmer for an additional 2 minutes.
  • 4.) Add in pasta, salt, cayenne and reserved meat.
  • 5.) Cover and simmer for 10 to 15 minutes, until pasta is tender. Remove bay leaf before serving.
  • I like to make this several hours, if not the day before eating it as the flavors will continue to blend and most of the juices will be absorbed.

Categories: Main Dish  Pasta  Pork  Stove 
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