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BackstoryWhile 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.
- 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
- 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.