Cheesy Pork Pasta

    35 minutes

    If you liked macaroni and cheese as a kid, I'll bet you'll love this pasta with a cheesy tomato cream sauce.

    164 people made this

    Serves: 8 

    • 500g shell pasta
    • 1 tablespoon vegetable oil
    • 1/2 tablespoon finely minced onion
    • 1 orange capsicum, thinly sliced
    • 1 teaspoon minced garlic
    • 500g pork mince
    • 1 (400g) can chopped tomatoes
    • 1 cup thickened cream
    • 1 cup grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta and return to a boil. Cook, stirring occasionally until cooked through but still firm to the bite, about 13 minutes. Drain well.
    2. While the pasta is cooking, heat the vegetable oil in a large frypan over medium-high heat. Cook onion, orange capsicum and garlic in oil until tender, about 5 minutes. Stir the pork mince into the vegetables in the frypan; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the cream. Turn the heat to medium-low and allow the sauce to cook until thick, about 5 additional minutes.
    3. Mix pasta with the pork cream sauce, stir in the Parmesan cheese and serve. Garnish with chopped fresh parsley.

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    Reviews in English (155)


    This can be very good, but I have to say that 16 oz. of pasta is way too much here and the sauce needed a bit of work. I used half the amount of pasta (basically half a box of penne). I sauteed 1/2 cup of vidallia onion in 1 tbsp. of olive oil along with garlic. I used more than a tsp. and left out the bell pepper because I didn't have any on hand. I used two 14.5 oz. cans of seasoned diced tomatoes and one 6 oz. can of tomatoe paste to give it some thickness. I added some additional dried seasonings (basil, oregano, italian seasoning) to taste along with 1/4 tsp. of red pepper flakes. I fried the sausage (crumbled out of the casing) separately and added that to the sauce to avoid any greasiness. I let that simmer for about an hour and added the cup of heavy cream at the end and let that simmer on low. I served this over the pasta, garnished with fresh parsley and topped with grated parmesan vs. adding the cheese to the sauce.  -  29 Mar 2010  (Review from Allrecipes USA and Canada)


    I made a few alterations. Doubled the recipe, using one lb hot italian sausage, one lb mild. Added an extra pepper and used half & half instead of heavy cream. After I had sweated the garlic, onions and peppers, I added the tomatoes and pureed them with a stick blender. (My family likes a smoother sauce.) Because I had blended the veggies, I browned the sausage in a seperate pan. I surprised the heck out of my husband with this dish. He is not a fan of peppers in cream sauce. While I was cooking he was standing over my shoulder saying "don't do it, there will be problems at the dinner table if you do." Meaning that the kids (ages 6&9) wouldn't like it. Well it was a hit. Hubby went back for seconds, with a sheepish look on his face after giving me grief while I was preparing dinner. I'm glad I made a double batch, because now I can pull the extra sauce out of the freezer for a quick week-night dinner.  -  08 Feb 2009  (Review from Allrecipes USA and Canada)


    This was great! My friends loved it. Only change was that I cooked the sausage then added the onions, peppers and mushrooms to cook - I don't like mushy vegetables so I also set this aside and cooked the sauce alone. Added everything together and it was wonderful. Also if you like spicy - try adding some red pepper to the dish, it's amazing.  -  21 Mar 2010  (Review from Allrecipes USA and Canada)