Shell pasta with spicy pork and tomato sauce
1 Heat the oil in a medium saucepan or wok over a medium heat and fry the onion and olives for 2 minutes, stirring occasionally with a wooden spoon.
2 Add the chilli, sun-dried tomatoes and the minced pork and continue to fry for a further 6 minutes, stirring occasionally.
3 Stir in the passata then gently simmer, uncovered, for 15 minutes, stirring every couple of minutes. Season with salt and set aside, away from the heat.
4 Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
5 Pour in the sauce and stir everything together over a low heat for 30 seconds to allow the flavours to combine and the sauce to coat the pasta evenly.
6 Serve immediately without any kind of cheese on top.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 181 (74%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 54mg||17 %|
|Sodium 43.2mg||1 %|
|Potassium 255.4mg||7 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.1g|
|Protein 13g||19 %|
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Calories per serving: 246
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