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, but 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
- 400 g penne pasta or other shape of your choice
- 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
- 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
More Pasta Dishes Made Easy
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