A recipe by Rosemary Conley
Serves: 4; Prep: 20 mins; Cook: 20-25 mins
A filling combination of pasta and lean pork in a delicious tomato sauce
Ingredients: 15fl oz/450ml tomato passata; 1 chicken stock cube; 2 medium onions, finely chopped; 4 oz/125g mushrooms, sliced; salt and black pepper; 1 lb/450g pork fillet or thin pork escalopes; 2 tsp/10ml clear honey; 1 tbsp/15ml soy sauce; 8-10oz/225-275g tagliatelle; basil, to garnish
- Place the passata in a pan and add the chicken stock cub and chopped onions. Heat gently until the stock cube dissolves, then simmer slowly until the onions are almost tender. Add the sliced mushrooms and seasoning to taste and continue cooking for 4-5 minutes until the mushrooms and onion are cooked.
- Meanwhile, cut the pork fillet or escalopes into thin strips. Quickly dry fry the pork strips in a hot frying pan. When the pork is nicely coloured, stir in the clear honey and the soy sauce. Mix thoroughly to ensure that the strips are well coated.
- Pour the tomato, onion and mushroom mixture onto the cooked pork strips in the frying pan, stir well and cook gently for a further 3-4 minutes or until the pork is tender.
- Cook the tagliatelle in a large pan of boiling water according to the instructions on the packet. Drain the pasta well and pile it onto a warm serving dish. Top with the pork mixture, garnish with the basil and serve hot.
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