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Penne and Pork in an Herb Garlic Broth
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Penne and Pork in an Herb Garlic Broth
Penne pasta simmered in chicken broth with ground pork, garlic, onion, bell peppers, and herbs.
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servings:
4
total time:
30 minutes
added on
11/07/2016
recipe by:
Rae
INGREDIENTS
1 pound penne pasta
2 TBSP olive oil
1 pound ground pork
1 medium yellow onion, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 medium garlic cloves, minced
1 tsp crushed red pepper flakes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp fennel seeds
salt & freshly ground black pepper
3 cups chicken broth
freshly grated Parmesan cheese for serving
CONVERSION CALCULATOR
DIRECTIONS
Partially cook the penne pasta in a large pot, about 3 minutes shy of the package directions, then drain the pasta and set aside.
Heat the oil in the now empty pot over medium-high heat.
Add the pork to the pot and cook, breaking up the pork as it cooks, until browned, about 6 minutes.
Reduce the heat to medium-low then add the onion and bell peppers and cook, stirring often, for about 2 minutes.
Stir in the garlic, crushed red pepper, basil, oregano, parsley, fennel seeds, and 1/2 tsp salt.
Stir in the chicken broth and bring to a boil over medium-high heat.
Stir in the pasta and continue to cook until pasta is tender and some of the broth has been absorbed by the pasta, about 3 minutes.
Season with additional salt & pepper to taste then serve topped with freshly grated Parmesan.
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