Buy all ingredients right below the recipe
INGREDIENTS
- 500g dried penne
- 250g pork tenderloin or boneless chop
- 30g bacon slices
- 1 sprig of thyme
- 130g red bell pepper flesh
- 160g zucchini
- 4 cloves of garlic
- 4 tablespoons olive oil
- 2 tablespoons grated Parmesan
- 2 tablespoons finely chopped flat-leaf parsley
- 40g salt and a pinch of salt
WINE PAIRING
- Pasta is best enjoyed with light, fresh wines. You can choose sparkling, white, or rosé.
METHOD
- 1Cook the pasta in a large amount of water with 40 g of salt until al dente, drain, and set aside 100 ml of the pasta water.
- 2Cut the meat lengthwise into 0.5 cm thick slices, then dice them into 0.5×0.5 cm cubes.
- 3Dice the bacon, mix with the meat, stripped thyme, and salt, and mix thoroughly.
- 4Dice the bell pepper into 0.5×0.5 cm cubes.
- 5Peel the zucchini, discard the seeds, and dice the flesh into 0.5×0.5 cm cubes.
- 6Peel and finely chop the garlic.
- 7Heat oil in a pan over high heat, add the meat mixture and carefully spread it across the entire pan. Sauté for 2 minutes. Stir frequently.
- 8Add the bell pepper and zucchini and sauté for 1 minute.
- 9Add the garlic, sauté it, pour in 100 ml of the pasta water all at once, and let it simmer for 1 minute.
- 10Mix with the cooked pasta. Remove from heat, add grated Parmesan and parsley, and mix.
Tip
Instead of pork tenderloin, you can use boneless pork chop.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef