The tantalizing aroma of Herby Pork Linguine wafts through the air. This delectable dish is not only a crowd pleaser but also super simple to make, making it the perfect choice for busy weeknights. What’s more, it can be easily customized to suit the kids’ preferences, making it a favorite for both young and old alike.
To embark on the culinary journey of creating Herby Pork Linguine, gather your kitchen essentials, including a pan, large saucepan, and colander. The star of this dish is the pork mince, which becomes a canvas for a symphony of mixed herbs that elevate the flavors to a new level. Alongside the pork, you will need linguine pasta, Worcester sauce, finely chopped tomatoes with onion and garlic, red wine jus paste, baby spinach, and grated hard Italian-style cheese.
240 grams Pork Mince
1 sachet(s)Mixed Herbs
180 grams Linguine
15 grams Worcester Sauce
1 carton(s) Finely Chopped Tomatoes with Onion and Garlic
15 grams Red Wine Jus Paste
40 grams Baby Spinach
20 grams Grated Hard Italian Style Cheese (ContainsMilk, Egg)
Step 1: Fry the Pork
The culinary adventure begins by bringing a large saucepan of water to a boil and adding a pinch of salt for the pasta. Meanwhile, heat a large frying pan on medium-high heat, without adding any oil. Once the pan is hot, add the pork mince and let it fry until it turns beautifully brown, which should take around 5-6 minutes. Use a spoon to break up the mince as it cooks, ensuring even browning. After cooking, drain and discard any excess fat. To add a burst of flavor, sprinkle the mixed herbs over the pork and cook for an additional minute, letting the fragrant herbs infuse into the meat.
Step 2: Cook the Pasta
While the pork is sizzling away, add the linguine to the pan of boiling water, bringing it back to a boil. Allow the pasta to cook until it reaches a tender texture, which should take around 12 minutes. Once fully cooked, drain the linguine in a colander and transfer it back to the pan. Drizzle a little oil over the pasta and gently stir it through to prevent sticking.
Step 3: Make the Sauce
As the pasta cooks, it’s time to enhance the flavor profile of the pork. Add the Worcester sauce to the pork and let it bubble away until it evaporates, adding a tantalizing richness to the dish. Stir in the finely chopped tomatoes, red wine jus paste, sugar, and water, creating a luscious sauce that beautifully coats the pork. Let the sauce come to a boil, then reduce the heat to medium and allow it to simmer until it thickens to perfection, which usually takes 5-6 minutes. If the sauce becomes too thick, feel free to add a splash of water to achieve your desired consistency. Remember, the pork mince is fully cooked when it is no longer pink in the middle.
Step 4: Add the Spinach
The dish comes alive with vibrant green as you stir in the baby spinach, handful by handful, until it wilts and becomes piping hot. The tender spinach adds a refreshing burst of color and a subtle earthy taste that beautifully complements the herby pork and rich sauce, creating a symphony of flavors.
Step 5: Combine and Stir
With all the key components prepared, it’s time to bring the dish together. Toss the cooked linguine through the sauce, ensuring that each strand is coated with the flavorsome goodness. For added indulgence, sprinkle half of the grated hard Italian-style cheese into the mix, letting it melt and infuse its distinctive taste throughout.
Step 6: Finish and Serve
Taste and season the dish with salt and pepper, if needed, and add a splash of water if the sauce is a little too thick. Once you’ve achieved the perfect balance of flavors, it’s time to serve up this delightful creation. For the final touch, sprinkle the remaining hard Italian-style cheese on top, letting its savory notes add an extra layer of indulgence.
The delightful combination of tender pork, fragrant herbs, and creamy sauce comes to life. The pasta serves as a perfect backdrop, allowing the flavors to meld harmoniously and create a dining experience that is nothing short of extraordinary.
Thank you very much and that is all, from Dr Cooker!
