Pork, Zucchini and Capsicum Pasta

    45 minutes

    A rich and wonderful pasta sauce full of vegetables and colour. Try using fusilli pasta, or your other favourite pasta shape to add variety.

    40 people made this

    Serves: 3 

    • 250g penne
    • 250g pork mince
    • 1/4 red onion, diced
    • 4 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon chilli flakes
    • 1/4 cup (65ml) Marsala wine
    • 1 yellow capsicum, chopped
    • 1 red capsicum, diced
    • 1 zucchini, diced
    • 1/2 cup fresh sliced mushrooms
    • 2 cups (500ml) chicken stock
    • 1/4 cup blanched green peas
    • 3 tablespoons grated Parmesan cheese

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. In a large pot with boiling salted water cook penne until al dente. Drain.
    2. Meanwhile, in a large frypan cook pork mince until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, chilli flakes, half of the wine, yellow capsicum, red capsicum, zucchini, mushrooms and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
    3. After sauce has reduced, add cooked pork and thawed peas to the sauce and stir to heat through.
    4. Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.

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    Reviews and Ratings
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    Reviews in English (30)


    This was delicous. It even got my picky children to eat zucchini!  -  02 Jan 2001  (Review from Allrecipes USA and Canada)


    A new family favorite. I adjusted the recipe just a bit. I added some heavy cream to the sauce to make a cream sauce and also some parmesan cheese and left out the wine. It is absolutley delicious. My husband loved it.  -  10 Apr 2000  (Review from Allrecipes USA and Canada)


    All things considered, this turned out to be pretty tasty. I made a lot of substitutions (sake instead of wine, green peppers instead of red and yellow, and canned mushrooms) and a few omissions (didn't have any crushed red pepper, left out the salt.) One change I would make to the recipe is to wait to boil the pasta until you are simmering the rest of the mixture. I underestimated the time it would take to get to that step. Also, the sauce never thickened so I added a bit of corn starch towards the end.  -  22 Jun 2004  (Review from Allrecipes USA and Canada)