Pasta with Brined Pork and Pimiento Sauce Time: 25 minutes
The brined pork combined with the pimiento sauce make a pasta dish with just a hint of summer Spain.
1 1/4 cup pasta, bite-size, penne, rigatoni
leftover Brined Pork from Saturday
leftover Pimiento Sauce from Friday
1 onion
2 cloves garlic
1/4 tsp chili powder
1 tbs olive oil
Cook the pasta according to package directions.
While the pasta cooks: chop the onion. Mince the garlic. Heat oil in a small saucepan over medium heat. Add chili powder and onion and sauté 5 minutes. Add garlic and sauté until onion is tender and translucent. Slice pork and cut into bite-size pieces. Add pork and Pimiento Sauce to pan and bring to a simmer. Cover and cook over low heat until pasta is done. When pasta is done, drain and put into a bowl. Add pork sauce and toss to coat. Serve.
Note: If you don't have the leftovers substitute cooked pork or chicken, or sautéed chicken breast; slice and add to a commercial pasta sauce.... whatever is simple.
Cooking for Two? Or more?
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