Leftover Roast Pork Pasta
Leftover Roast Pork Pasta with a Spicy Tomato Sauce is the perfect way to turn Sunday lunch leftovers into a tasty and filling meal. An easy recipe that’s ready in 30 minutes, ideal for busy Mondays.
Servings 4 Servings
Calories 515kcal
Ingredients
- Cooking Spray or Oil
- 400 g Leftover Roast Pork Sliced into thin strips or pulled/shredded
- 1 Red Onion Finely Diced
- 3 Cloves Garlic Crushed
- 1 teaspoon Red Chilli Paste or swap for 1 finely diced red chilli
- 2 Bell Peppers Diced
- 400 g tin Chopped Tomatoes
- 300 ml Chicken Stock
- 2 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- Pinch Salt and pepper
- Pasta to serve Cooked to packet instructions
Instructions
- Mist a large frying pan with cooking spray, or heat 1 tablespoon of oil.
- Add the onions and garlic and fry for 5 minutes until soft.
- Stir in the peppers and pork and mix well.
- Add the chilli paste and stir in until well distributed.
- Pour in the stock and tinned tomatoes.
- Add the paprika, cumin, and a pinch of salt and pepper.
- Simmer for 20 minutes, stirring often until the sauce has thickened.
- Serve straight from the pan with pasta of choice.
Notes
- I use Very Lazy Chilli, or similar (affiliate link).
- Add more chilli or a pinch of chilli flakes for a spicier pasta sauce.
- I use red, orange, or yellow peppers. Use what you’ve got, or what you like.
- I use Rigatoni for this spicy pork pasta, but use your favourite.
- Simmer for a little longer if the sauce is still watery.
- Nutritional information does not include pasta.