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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.
Penne and Pork in an Herb Garlic Broth
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7 people Yepped this recipe
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
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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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