10 minute recipe - Italian #2 (Pork, Chorizo, Anchovy)
Chop a pork chop up into strips, one tomato into 6 or 8 large chunks, two garlic cloves and 6 chillis (less if you don’t like it spicy :( ), and some pork chorizo, I used about half the weight of the pork chop, so 8 slices of that.
Open a tin of chopped tomato and leave that aside, also have some chilli paste and tomato paste ready to use. Olive oil for later might work but I didn’t use any.
Get some Lasagne Riccia pasta strips, they’re fat and wavy. Put them in some boiling water on the hob, the same time your oil in the second pan is hot. Forget the pasta for now. (Obviously stir or turn down if it starts setting fire to your kitchen).
Throw the pork, chillis and garlic in the empty pan. Stir quickly so the chillis don’t burn, then after the pork has taken on some of the chilli and oil, put the thick tomato chunks in. Probably no more than a minute after.
Stir this around for a bit, then put in the tin of chopped tomatoes. Stir around and bring it up to heat, if it’s spitting madly, turn it down - this is italian and not stir fry so we don’t want to boil the shit out of it.
Now put the chorizo in, followed with chilli paste to taste, and i’d say a good amount of tomato paste. What that means is up to you. I put in 3 tablespoons-ish.
Stir it about and taste it, if it tastes too mexican, add tomato paste. Too tomatoey, let it simmer and taste again. Check on the pasta.
Stir about until you get bored, don’t want it watery, then again you must be hungry so serve it up with a baguette and eat on. Crack some pepper over the top if you like.
Afterthoughts are, I would consider small mushrooms, cut chunky. Adding these early on, would soak up the tomato flavour. Adding pepper during cooking would add a great flavour. I haven’t tried adding salt - this could be advantageous - as would be parmesan sprinkled on after service.
3 years ago