Pork Pasta with Squash and Capsicum

    1 hour 15 minutes

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

    16 people made this

    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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    Reviews in English (13)


    This was really good! A nice fresh summer pasta recipie. I used broccoli instead of squash, whole wheat penne to make it a bit healthier, and two pork tenderloins instead of chops. It is a really low fat, but delicious recipie. I had to add a 28 oz. can of tomatoes though. This is definitley a keeper!  -  07 Jul 2005  (Review from Allrecipes USA and Canada)


    We all loved this - I wish I could give it more stars! I - for once - followed the recipe exactly lol. My husband's only comment was that maybe another can of diced tomatoes would be the only change he'd make. It was so tasty though, and lots of good veggies for a nice well balanced meal. We used whole wheat shells too.  -  06 Apr 2010  (Review from Allrecipes USA and Canada)


    Great recipe! I did make a few changes, though... First, wait to start the water for the pasta until your sauce is simmering. That way, everything is ready at the same time. Secondly, brown the pork for five minutes, then add the diced/chopped veggies and garlic and cook 3-4 minutes altogether. Helps intensify and meld the flavor. You can replace the tomato sauce with Snap-E-Tom (or Spicy V-8) for some extra kick. PS: The red wine adds a robust flavor to the sauce; definitely keep it in. This was a great recipe; will definitely go in the rotation!  -  08 May 2009  (Review from Allrecipes USA and Canada)