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Pork and Sausage Pasta Recipes

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Pork and Sausage Pasta Recipes



1 to 2kg Pork Chops, cut up   - depending on amount of bone and fat
3 Hot Italian Sausage
3-4 strips Bacon (optional) , cut up
50ml Olive or vegetable oil

Sauces and Spices/Herbs

450 - 500ml Russian Dressing (e.g. Kraft)
200ml Orange-Ginger sauce (optional)
50ml Soya Sauce
30ml Worcestershire sauce (optional)
10ml Tarragon
10ml Rosemary
10ml Marjoram
10ml Basil
10ml Ginger
5ml Thyme
5ml Mustard (powder)
15ml Pepper (black)
20ml Brown Sugar


3 - 4 cloves garlic, chopped & crushed
2-3 large onions, sliced
2 green bell pepper, chopped
1 red peppers, chopped
4 celery stalks, cut up
4-5 carrots (small)
8 mushrooms, chopped
800 mil tin tomatoes, diced
800 mil tin tomatoes, plum
parsley (optional): fresh or dried to taste


Rotini or Rigatoni noodles 450 g [about half of a 900 g package]


Romano or Parmesan Cheese, grated
- serve at the end, to taste
Wine (optional)
250 ml Red wine (purely optional)


1. Cut up the bacon and the pork chops, into 2.5 cm pieces, removing all fat and bone from the

2. In a heated wok or large skillet, but at medium heat, brown the cut-up pieces of bacon and
    pork chops until reasonably cooked (not pink). Remove and drain (keeping them warm).

3. In the same wok or skillet, brown the sausages until fairly well cooked – until no longer pink
    and firm enough so that they may be cut up. Remove, drain, and cut sausages into 4.0cm

4. Restore the three meats to the wok or skillet, and simmer in a mixture of Russian Dressing,
    Orange-Ginger sauce, soya sauce, and Worcestershire sauce. These sauces may be mixed
    together in a bowl before re-heating the meats; or may they be added to the simmering meats,
   applied in the order indicated above. [In North America, Kraft’s Russian dressing, used for
   salads, will serve well for this purpose; and do not dilute.]

5. Transfer the cooked meats, with their sauce, to a crock-pot or large Dutch oven; and then add
    the tinned diced and plum tomatoes. Slowly simmer this mixture.

6. Add the spices and herbs to this meat and tomato mixture, while it is simmering: add in the
    order listed above.

7. Dice and/or slice the vegetables and chop the garlic. In a skillet or wok, lightly brown the
   garlic, onions, green and red peppers, celery, and carrots, and mushrooms – in that order;
   but do not overcook. When just partially cooked, drain the vegetables, and add them to the
   spiced meat and tomato mixture.

8. Continue simmering for simmer for 2 - 3 hours, and add the red wine at the end.

9. Prepare the pasta according to instructions on the package: in general, add the pasta to a pot
    of briskly boiling water (unsalted); and cook for about 8 minutes, until tender but still firm.
    Drain and rinse with hot water in a colander.

10. Keep the pasta in a large pot, with some butter or margarine, at very low heat.

11. In each serving bowl (pre-heated in the oven), ladle the pork-sausage sauce over the noodles.

12. Add Romano or Parmesan cheese, grated and sprinkled, to taste; and add parsley.
    Provides about 8 servings (or more, depending on one’s appetite)

NB: do not use oregano; and do not use tomato paste.

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