Pork Tomato Pasta Sauce Recipes

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SAVORY PORK & SPAGHETTI IN TOMATO SAUCE

Cream cheese, tomato sauce and seasoning blend deliciously in this pork-and-spaghetti dish. Top with Parmesan and fresh parsley for the win.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 9



Savory Pork & Spaghetti in Tomato Sauce image

Steps:

  • Heat dressing in large skillet on medium-high heat. Add meat and garlic; cook 10 min. or until meat is done, stirring frequently. Remove meat mixture from skillet; cover to keep warm.
  • Cook spaghetti as directed on package. Meanwhile, add tomato sauce and seasoning to skillet; cook 5 min. or until heated through. Add cream cheese; cook on low heat until melted, stirring until melted. Return meat mixture to skillet; cook 5 min. or until heated through, stirring occasionally.
  • Drain spaghetti; place on platter. Top with meat mixture, cheese and parsley.

Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 52 g, Fiber 3 g, Sugar 7 g, Protein 35 g

1/4 cup KRAFT Italian Dressing
2 lb. boneless pork loin, cut into 1-inch pieces
2 cloves garlic, minced
1 pkg. (16 oz.) spaghetti
4 cans (8 oz. each) Spanish-style tomato sauce
1 tsp. dried Italian seasoning
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley

BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!

This recipe came from Southern Italy around the 1900's. This is a very nice and thick sauce not running all over the plate. If it's not thick, you didn't cook it long enough. It's great on all dishes that uses spaghetti sauce.I always make at least 1/1/2 gallons of this sauce at a time.It freezes very well in containers. I use containers like the size of the large country crock butter bowl, enough for 4-8 servings at a time and use it when you feel the urge for this sauce. I always try to use it up in 6 months or so, then start all over making another batch.

Provided by Timothy H.

Categories     Sauces

Time 4h35m

Yield 15 serving(s)

Number Of Ingredients 16



Best Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900! image

Steps:

  • In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
  • Cook garlic until golden brown, not burnt!
  • Remove garlic.
  • Add pork neck bones, brown, put garlic back in the pot.
  • Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
  • Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
  • The last half hour add cheese. Freezes very well.

Nutrition Facts : Calories 177.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 5.9, Sodium 2162.8, Carbohydrate 28, Fiber 6.9, Sugar 20.4, Protein 8.6

4 lbs pork neck bones
4 garlic cloves
3 tablespoons olive oil
5 quarts tomato sauce
4 (6 ounce) cans tomato paste
2 quarts water
2 tablespoons basil
2 tablespoons oregano
1 tablespoon parsley flakes
1 tablespoon rosemary
1/2 cup parmesan cheese
1/2 cup romano cheese
1 tablespoon salt and pepper
1 teaspoon hot pepper flakes
1/2 cup red wine
1 tablespoon sugar (to taste)

PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE

Make and share this Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17



Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce image

Steps:

  • In a large frypan melt the butter with oil.
  • Add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside.
  • In a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder.
  • Add in the pork cubes; shake to coat well.
  • Shake off any excess flour, then brown the pork in the frypan on all sides until browned.
  • Add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes.
  • Add in cooked pasta; toss to combine with sauce.
  • Sprinkle with Parmesan cheese and serve.
  • Delicious!

Nutrition Facts : Calories 853.3, Fat 45.7, SaturatedFat 21.4, Cholesterol 163.8, Sodium 752.5, Carbohydrate 76.8, Fiber 11.1, Sugar 9.2, Protein 37.7

3 -4 tablespoons butter
3 tablespoons oil
2 cups sliced mushrooms
2 medium onions, chopped
1 tablespoon fresh garlic, chopped
2 small red bell peppers, chopped
1 -2 teaspoon dried oregano
1 lb pork tenderloin, cut into about 1-inch pieces
2 tablespoons flour
1 -2 teaspoon chili powder
1 teaspoon seasoning salt (can use regular white salt)
black pepper
1/4 teaspoon cayenne
3 cups half-and-half cream or 3 cups full-fat milk
1 (14 ounce) can tomato sauce
9 ounces penne pasta, cooked and drained (cook only until el dente)
parmesan cheese

PORK AND TOMATO PASTA SAUCE

Zesty Italian sausage and sun-dried tomatoes coated in a rich tomato-cream sauce and served on a bed of hot fettuccine. If you like your dishes spicy, toss in a pinch of crushed red pepper flakes. From Taste Of Home's "Quick Cooking" 2012 cookbook.

Provided by Christmas Carol

Categories     Pork

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 6



Pork and Tomato Pasta Sauce image

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain.
  • Stir in cream and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Ladle sauce over fettuccine and sprinkle with shredded Parmesan.

Nutrition Facts : Calories 776.4, Fat 69.5, SaturatedFat 36.4, Cholesterol 269.6, Sodium 164.5, Carbohydrate 6.5, Fiber 0.8, Sugar 0.1, Protein 32.2

1 lb bulk pork sausage
2 cups heavy whipping cream
1 (14 1/2 ounce) can diced tomatoes with basil, oregano, and garlic, undrained
1/2 cup julienned sun-dried tomato packed in oil
hot cooked fettuccine pasta
shredded parmesan cheese

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