Spicy pork, sage and tomato pappardelle

Avoid the day-to-day meal-idea doldrums with this pasta creation using leftover pork.

Recipe «Spicy pork, sage and tomato pappardelle» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 1/3 cup fresh sage leaves, 2 tbsp olive oil, 100g Primo Gourmet Selection Pancetta, diced, 3 garlic cloves, crushed, 1/4 cup red wine , 400g can diced tomatoes, 1/4 tsp dried chilli flakes, 375g dried pappardelle pasta , 200g piece leftover roast pork, diced, Shaved parmesan, to serve.

Ingredients:

• 1/3 cup fresh sage leaves 
• 2 tbsp olive oil 
• 100g Primo Gourmet Selection Pancetta, diced 
• 3 garlic cloves, crushed 
• 1/4 cup red wine 
• 400g can diced tomatoes 
• 1/4 tsp dried chilli flakes 
• 375g dried pappardelle pasta 
• 200g piece leftover roast pork, diced 
• Shaved parmesan, to serve 

Instructions

1. Reserve 12 sage leaves. Finely chop remaining sage. Heat oil in a medium saucepan over high heat. Add reserved sage leaves (see tip). Cook for 1 to 2 minutes or until crisp. Using tongs, transfer sage to a large plate lined with paper towel.
2. Reduce heat to medium-high. Add pancetta and chopped sage to pan. Cook, stirring, for 2 minutes or until golden. Add garlic. Cook for 1 minute or until fragrant. Add red wine. Bring to the boil. Boil for 1 minute. Stir in tomatoes and chilli. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until slightly thickened.
3. Meanwhile, cook pasta in a saucepan of boiling, salted water following packet directions until tender. Drain.
4. Add pork to tomato mixture. Stir to combine. Cook, uncovered, for 5 minutes or until heated through. Add pasta. Toss to combine. Serve pasta sprinkled with parmesan and crispy sage leaves.