Wonderful pasta of a penne with dense sauce in which pork, sweet tomatoes, sharp Chile and a little sour balsam vinegar are perfectly combined. Magic palette of tastes!
It is required to you
- - 500 g of ground pork;
- - 300 g of pasta of a penne;
- - 350-400 g of tomatoes in own juice;
- - 3 average carrots;
- - 3-5 heads of green onions;
- - 2-3 stalks of a celery;
- - 1 pod of red Chile;
- - 2-3 garlic gloves;
- - 2 tablespoons of olive oil;
- - 4 tablespoons of balsam vinegar;
- - 30-40 g of parmesan;
- - 1 h spoon of a dried oregano;
- - basil, salt, pepper.
Instruction
1. Crush by means of the food processor or manually carrots, green onions, a celery and chili pepper. Lay out vegetables on the warmed frying pan with olive oil.
2. Add ground pork to vegetables and season everything an oregano, I will merge also pepper. Well mix everything and leave to be fried on big fire for 10-15 minutes (until ready forcemeat). Don't forget to stir slowly with ragout periodically.
3. At this time put to cook penne paste. Surely salt water for pasta. You cook paste to readiness or semi-readiness as directed on packing.
4. Knead tomatoes in own juice a fork or crush by means of the blender. Add tomatoes to ragout and also pour balsam vinegar and squeeze out garlic. You extinguish a baking plate a cover on big fire 3-4 more minutes.
5. Scoop a mug a little water in which pasta cooked before to merge it. It is required later.
6. Pour pasta into ready ragout and water from pasta from a mug. This water will help paste to connect to sauce well. Well mix everything. When giving strew a dish with grated parmesan and a fresh basil.