Pasta with creamy pork and sage makes a delicious change to a more traditional Bolognese sauce and takes just minutes to cook and prepare.
So you can have a tasty meaty pasta dish on the table in less than 20 minutes.
Like many people pasta is often a stable during the week in our household and we make this pasta with creamy pork and sage frequently because it is so quick to cook.
I vary it slightly from time to time, but the basic recipe is the same. It works well with dried sage so is ideal for the times when you don't have fresh herbs to hand.
Sometimes I will add some chopped fresh parsley as well, or use a different herb. Dried oregano works very well with this dish too.
If there is a a bit of smoked bacon in the fridge I might chop this in with the pork and sometimes I add a few mushrooms.
Most frequently I use low fat cream fraiche in the recipe but I have used both single and double cream in its place if I have some left over.
Pasta with cream Pork and Sage
Ingredients
- 400 g penne pasta or other shape of your choice
- salt
- 2 teaspoon rapeseed oil
- 1 onion, chopped
- 250 g minced pork
- 2 teaspoon dried sage
- 150 g low fat creme fraiche
- 200 g frozen peas
- chopped fresh parsley (optional)
- freshly ground black pepper
Instructions
- Cook the pasta in a saucepan of lightly salted boiling water for about 12 minutes or as directed on the packet
- Meanwhile, heat the oil in a pan and fry the onion for 3-4 minutes until softened.
- Add the mince and cook, breaking up with the side of a spoon until browned
- Add the sage, creme fraiche and peas. Cook over a low heat stirring occasionally for about 5 minutes.
- Drain the pasta and serve topped with the creamy pork mixture. Sprinkle with freshly ground black pepper if desired
Jamie Armitage says
Delicious. I followed the recipe but used fresh sage and served with mashed potatoes. My 6 year old had no complaints either! Thanks for sharing
Jacqueline Bellefontaine says
So pleased you and your 6 year old enjoyed it.
Eb Gargano | Easy Peasy Foodie says
Oooh - great minds think alike...I have something very similar coming up on my blog soon! I love pork as an alternative to beef for pasta dishes (and also chilli) - it just works so well with the herbs and I much prefer the texture to minced beef. Thanks for sharing it with #CookBlogShare 🙂 Eb x
Jacqueline Bellefontaine says
I had not really thought about the texture but I find the texture of minced beef from the butchers is different to that from the supermarket and I prefer it.
Monika Dabrowski says
This is a super convenient and no doubt tasty easy dinner idea. As it happens I am posting a pasta recipe today too:)
Jacqueline Bellefontaine says
Thank you. will pop over and check your recipe out soon. x