Monday, February 09, 2009

Pork 'n Pasta

A couple days ago I mentioned my compulsion for stocking my pantry with canned beans and tomato products. In an attempt to use up some of those items, I prepared dinner with a couple of them this evening.
I didn't want to go with the obvious chili or stew, so I took a peek at what else I had in the fridge and pantry to see what else I could come up with. I have no idea of what I should call the resulting dish. I'll try to write it up as much like a real recipe as I can.

1 lb gemelli pasta, or similar
1 lb ground pork
1/2 of a yellow onion, chopped
2 heaping Tbsp minced garlic
2 14.5 oz cans Italian style stewed tomatoes
1 15.5 oz can canelini beans, rinsed & drained
1 bag spinach, rinsed and torn into pieces
16 oz package sliced mushrooms
Italian seasoning
olive oil
shredded parmesan (the kind in the little tub, not in a can. Cheese should never come in a can)

Prepare pasta according to package directions (see! already sounding like real recipe). As a standard rule, I always add a little bit of olive oil and garlic salt with parsley to the water that I prepare the pasta in.

In a large pot, pour in a little bit of olive oil. Add in the garlic, onion, and pork and brown all 3 together. Once the pork has been adequately browned, add in the beans and tomatoes (do not drain the tomatoes). Stir in the mushrooms. Allow this mixture to simmer for approximately 20 minutes. At this point, it should look like this:

Rinse, drain and tear the spinach into pieces

Gradually add the spinach to the pork mixture, stirring as you go to allow the spinach to wilt into the sauce. Once you've added in all of the spinach, season to taste with pepper and Italian seasoning. I use the Italian seasoning that comes in one of those grinder bottles.

Serve with shredded parmesan cheese.

I'll probably make this dish again, but do some alterations to it. I think the sauce could have used some tomato past, not much though, maybe just one small can. OR, if I do it again, I may drain the tomatoes completely and add some cream and allow it to cook down some. I'll continue to experiment with it and see what develops.