Pork Pasta with Squash and Capsicum

Pork Pasta with Squash and Capsicum

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A different pork pasta sauce with summer vegetables like squash, zucchini and capsicum served over seashell pasta.


Serves: 8 

  • 500g seashell pasta
  • 3 tablespoons olive oil, divided
  • 6 boneless pork chops, cut into bite sized pieces
  • 1 teaspoon Worcestershire sauce to taste
  • salt and pepper to taste
  • 1 medium green capsicum, diced
  • 1 button squash, cut into bite sized pieces
  • 1 zucchini, cut into bite sized pieces
  • 185g fresh mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, finely diced
  • 400g tomato pasta sauce
  • 400g tinned diced tomatoes with juice
  • 2 tablespoons tomato paste
  • 1/4 cup (65ml) red wine
  • 2 1/3 tablespoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 dash chilli flakes
  • 1/4 cup grated Parmesan cheese for topping

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes until al dente, and drain.
  2. Heat 1 tablespoon olive oil in a large frypan over medium-high heat. Place the pork in the frypan and season with Worcestershire sauce, salt and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat and set aside.
  3. Heat the remaining olive oil in the frypan over medium heat. Cook and stir the green capsicum, squash, zucchini, mushrooms, onion and garlic 3 to 4 minutes. Return the pork to the frypan.
  4. Mix in the tomato pasta sauce, diced tomatoes, tomato paste and wine into the frypan. Season with basil, thyme, oregano, bay leaves and chilli flakes. Reduce heat to low and simmer 35 minutes. Remove the bay leaves and serve over the cooked pasta with a sprinkling of Parmesan cheese.

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