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 | ||
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Calories: 246 | ||
Calories from Fat: 181 (74%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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