Chop to it and try this delicious and versatile Pork and capsicum sauce recipe.
- Heat half the oil in a large, deep frying pan over medium-high heat. Cook capsicum, stirring, for 10 minutes or until softened. Add garlic and capers. Cook, stirring, for 1 minute. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until thickened. Transfer to a bowl.
- Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a bowl. Add parsley and lemon rind. Toss to combine.
- Heat remaining oil in pan over medium heat. Add pork. Cook for 3 to 5 minutes each side or until cooked through. Return capsicum mixture to pan. Cook, covered, for 2 to 3 minutes or until heated through. Divide risoni between plates. Top with pork and capsicum sauce. Serve with salad leaves.
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