My all time favorite pasta: ground pork, tomato and onion paste (sofregit) and short pasta. Easy to make, easier to eat!
- 1 lb ground pork
- 1 onion
- 8 oz (1/2 can) plain tomato sauce
- 1 lb short pasta (penne, fusilli)
- Grated cheese (optional)
- Olive oil
- In a pan cook the ground pork with some olive oil for 5-10 min at medium heat. Season with salt and pepper.
- If you have prepared sofregit add 3 tbsp to the meat, it will “coat” the meat but you should not expect it to be sauce-like. Skip to step #5.
- If you don’t have prepared sofregit, prepare it: Finely chop the onion and cook it at low-medium heat cook with olive oil until it is golden brown but not burnt. Then add the tomato sauce and continue cooking until it has reduced its volume by a 1/3 aprox. For a more thorough step by step recipe visit this post I wrote that explains how to make it.
- Add the pork to the sofregit and mix well. It will not be a sauce, the sofregit will “coat” the meat but you should not expect it to be sauce-like.
- Using a hand blender, blend the meat just a bit so the clumps break down and you have a smoother texture (see notes).
- Boil the pasta according to the package instructions.
- Mix the meat and pasta and serve with some cheese if desired.
If you see that the meat with the sofregit is a bit dry and pale in color, you can add a couple tablespoons of tomato sauce to bring the color up (this is actually how my mom makes them).
You can totally omit step #5 if you want, but blending the meat gives a smoother texture to the meat and it also helps to mix and stick better to the pasta. You don’t have to make it into a puree, just a small touch of the blender to break down the big clumps and you’re good to go.
When cooking pasta I always calculate 3.5 oz (100 g) per person for a good portion.