Pasta with Passata and Pork belly

Pasta with Passata and Pork belly

Pasta with Passata and Pork belly

Pasta with Passata and Pork belly

By AnCapaillMor Published: November 8, 2013

  • Yield: 3 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Something i made with what was in the fridge, shelves and garden. I'm not sure what you'd call the pork belly, we call them streaky rashers, thin strips of pork belly, not as salty as regular bacon. If stuck you can chuck in chorizo or salami. I'm sure there's a name for this, anyone knows it, say so. Two thing on the pic, presentation is not my forte and yes i know it's penne pasta but it's only thing i could get in wholewheat (pre xmas dieting).

Ingredients

Instructions

  1. Grill your sliced pork belly to your preferred crunchyness. When finished leave to the side.
  2. In a pot of boiling water, add oil, sea salt and stock cube. Let the cube dissolve then add your pasta. Check after 5 mins, if it's soft enough, take off the hob, drain and leave it in the pot for later.
  3. In a small pot heat some oil and add your lardons, cook for 1 minute then add the cayenne pepper, garlic and onion, cook until onions are golden. Add your passata, after a minute turn down your heat and add in your dried chilli's and basil. Stir through and bring to a low heat.
  4. Stir in your pork belly slices. Add your coriander\chilantro and stir in the cream. Take off the heat and let it cool for a min.
  5. Pour the passata\pork Belly over the pasta and stir it thoroughly, coating all of the pasta. I'd advise letting it cool, as it's at its best when luke warm.

9 comments on “Pasta with Passata and Pork belly”

  1. Guys, I don’t want to sound like the picky one but it’s PASSATO, not PASSATA.
    PASSATO is usually the short term for ”PASSATO DI POMODORO”.

    Anyway, great recipe!

    1. And Pork Belly, here in Italy, it’s ”PANCETTA” 🙂

    2. AnAsalBeag says:

      It’s passata, passato sounds too much like potato and would cause mass confusion in Ireland.

      1. I’m talking about the original term. Here in Italy, it’s Passato di pomodoro.

  2. AnAsalBeag says:

    Only messing with you Ducatti.

    1. You did put two ”T” on purpose, right? XD

    2. OMG! I just realized…CAPALLO!!!! I’ve missed you!

  3. Emergence says:

    You had me at Pork Belly. Last time I had that I had duck fat fries with it. Damn, that was a lot of fat I ate that day.

  4. Ahhotep1 says:

    When I saw “pork belly” I thought politics. Then I saw pasta and read on…hmmm, interesting. Worth a try! Thanks 😀

Leave a Reply