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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This hearty pork stew is delicious served over hot penne pasta. Top with grated Parmesan cheese and garnish with fresh rosemary sprigs. Ingredients:
1 pound boned pork loin |
1 (4-ounce) link hot turkey italian sausage |
1 cup chopped onion |
1 tablespoon chopped fresh or 1 teaspoon dried rosemary |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3/4 cup fat-free, less-sodium chicken broth |
3/4 cup zinfandel or other dry red wine |
1 (28-ounce) can italian-style whole tomatoes, undrained and chopped |
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta) |
1/4 cup (1 ounce) grated fresh romano cheese |
fresh rosemary sprigs (optional) |
Directions:
1. Trim fat from pork; cut pork into 1/4-inch cubes.
2. Remove casing from sausage. Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Remove sausage from pan with a slotted spoon. Add onion to pan; saute 4 minutes or until lightly browned. Add pork, and sauté 5 minutes. Add sausage, rosemary, salt, and pepper. Stir in broth and wine, scraping pan to loosen browned bits. Bring to a boil; cook for 5 minutes. Add tomatoes, and bring to a boil. Reduce heat, and simmer 30 minutes. Serve over pasta, and sprinkle with cheese. Garnish with rosemary sprigs, if desired.
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