Penne pasta with white beans and smoked pork
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 520, total fat 22 G., saturated fats 6 G., proteins 25 G., carbohydrates 55 G., fiber 8 G., cholesterol 30 mg, sodium 991 mg, sugar 6 G.
Calories 520, total fat 22 G., saturated fats 6 G., proteins 25 G., carbohydrates 55 G., fiber 8 G., cholesterol 30 mg, sodium 991 mg, sugar 6 G.
Pasta and beans in one dish are filling, delicious, and truly Italian. Use canned white beans, and the cooking time is minimal. The beans are simmered in their own liquid and a small amount of chicken broth, along with vegetables and spices, and finely chopped smoked pork loin. Separately cooked mezze penne pasta (short runners) is added at the very end. Their tubular shape allows them to be filled with a delicious sauce, making them a joy to eat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g mezze penne pasta (about 1.5 cups)
- 2 tbsp extra-virgin olive oil + extra for drizzling
- 4 cloves garlic, thinly sliced
- 8 fresh sage leaves
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 1 smoked natural pork cutlet (approximately 220 g), cut into pieces
- 1 can (425 g) canned white beans, discard liquid
- 1 cup lightly salted chicken broth
- 0.5 cup chopped fresh parsley
We recommend
Recipes with similar ingredients: penne pasta, garlic, sage, onions, celery, carrot, pork loin, white beans, bouillon, parsley
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Set aside 1 cup of the water and discard the rest.
- Meanwhile, heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and sage and cook until the garlic is light golden and the sage is wilted, about 2 minutes. Add the onion, celery, and carrots, season with salt and pepper. Cook, stirring occasionally, until almost cooked through, about 6 minutes. Add the pork, beans with their liquid, and chicken broth; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 5 minutes.
- Add the pasta and 0.5 cups of the reserved cooking water to the pan with the beans. Stir to distribute evenly, adding more cooking water if needed to thin the sauce. Season with salt and parsley to taste. Divide among plates, drizzle with olive oil, and season with pepper.
Categories:
Similar recipes
