Pork and Meatball Penne in Fresh Tomato Sauce

Ingredients

• 1 lb boneless pork chop, frozen, thinly sliced, freeze briefly before slicing for thinner cuts
• 8 oz frozen precooked meatballs, about 12 to 14 small meatballs
• 8 oz penne pasta, cooked al dente in heavily salted water
• 2 cups grape tomatoes, halved, about one 10 oz container
• 4 cloves garlic, minced, divided, some for pork marinade and some for sauce
• 1 medium white onion, chopped
• 2 stalks celery, chopped
• 1/2 medium green bell pepper, diced
• 2 tbsp olive oil, divided
• 1 tsp coconut oil, for sauteing aromatics
• 1 tbsp balsamic vinegar, for pork marinade
• 1/4 cup dry red wine, optional
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley, plus more for finishing
• 1/2 tsp crushed red pepper flakes, adjust to heat preference
• 1/2 tsp sugar, small amount to balance tomato acidity
• salt and fresh cracked black pepper, to taste
• 1/2 cup reserved pasta water, do not drain, scoop directly from pot
• grated cheese of choice for serving, Parmesan or Pecorino Romano work well

Instructions

1. 1

   Slice the frozen pork chop as thin as possible. In a bowl, combine the sliced pork with 2 minced garlic cloves, 1 tbsp balsamic vinegar, 1 tsp oregano, 1 tsp basil, 1 tsp parsley, 1/2 tsp crushed red pepper flakes, salt, and cracked black pepper. Toss well and let it sit while you prep the vegetables.

2. 2

   Bring a large pot of heavily salted water to a rolling boil for the pasta. Do not add the pasta yet. Wash and slice tomatoes in half. Set aside.

   Step 2
3. 3

   Heat 1 tbsp olive oil and 1 tsp coconut oil in a large skillet or wok over medium-high heat. Add the chopped onion, celery, and diced green bell pepper. Saute until translucent, about 4 to 5 minutes.

4. 4

   Add the seasoned pork slices to the pan. Cook until just barely done with a slight pink center remaining, about 3 to 4 minutes. Remove the pork and all its juices from the pan and set aside.

   Step 4
5. 5

   Add another drizzle of olive oil to the same pan. Add the halved grape tomatoes in a single layer. Let them sit without stirring for about 2 minutes to get a slight char on the cut side, then stir and cook another minute until they begin releasing their juices.

   Step 5
6. 6

   Add the remaining 2 minced garlic cloves to the tomatoes. If using, pour in the red wine. Season with salt, pepper, and 1/2 tsp sugar. Reduce heat to medium-low and let the sauce simmer for 5 minutes, pressing the tomatoes gently to help them break down.

   Step 6
7. 7

   Return the pork and its reserved juices to the pan. Add the frozen precooked meatballs. Stir to coat everything in the sauce. Cover and simmer on medium-low for 10 minutes until the meatballs are heated through and the sauce has thickened.

   Step 7
8. 8

   While the sauce simmers, add the penne to the boiling salted water and cook until just al dente, about 1 minute less than the package directions. Before transferring the pasta, scoop out at least 1/2 cup of the starchy pasta water and set it aside.

   Step 8
9. 9

   Using tongs or a slotted spoon, transfer the pasta directly from the pot into the sauce. Add the reserved pasta water a little at a time to loosen the sauce to your liking. Toss everything together and cook for 5 minutes on medium-low, letting the pasta finish in the sauce.

10. 10

    Taste and adjust seasoning. Plate and top with grated cheese and a pinch of fresh parsley. Serve alongside toasted sourdough bread rubbed with a raw garlic clove and drizzled with olive oil and coconut oil.

    Step 10

Nutrition Facts

Substitutions & Variations

• →Use chicken breast or turkey breast sliced thin in place of the pork chop.
• →Swap penne for any short pasta like rigatoni, ziti, or rotini.
• →Use gluten-free pasta to make the dish gluten-free, and check your meatball label for gluten-free certification.
• →No red wine on hand, use a splash of chicken broth or just skip it entirely.
• →Fresh meatballs can be used. Bake them in the oven but pull them out 5 minutes before they are fully done, then finish them in the sauce.
• →Skip the sugar if your tomatoes are already sweet, or add a small squeeze of tomato paste instead for more depth.