Here’s a revised recipe for a delightful pasta dish featuring a lovely cherry tomato and garlic sauce with pork. Let’s commence.
Ingredients
– 400g of cherry tomatoes
– 1 large sized onion
– 3 large garlic cloves, unpeeled
– 2tbs of olive oil
– Sea salt and ground black pepper
– 2tsp of caster sugar
– 1tbs of concentrated tomato paste
– 300g of penne pasta
– 2tbs of vegetable oil
– 400g of minced pork
– 50ml of vodka
– 30ml of cream
– 30g of freshly grated Parmesan cheese, along with a bit more for garnishing.
Instructions
1. Begin with setting your oven to preheat at 190 degrees Celsius. Now, start preparing your tomato sauce. Arrange tinfoil on a large oven-proof tray. Slice the cherry tomatoes into halves and arrange them on the tray with the cut-side facing upwards. Skin and quarter the onion and add it to the tray along with the whole garlic cloves. Dress the vegetables evenly with olive oil, then season thoroughly with salt and pepper.
2. Roast all the ingredients in the heated oven for half an hour, just until the tomatoes have shrunk down to roughly half their initial size. After roasting, extract the pulp from the garlic cloves and place into a blender. Discard the skin. Include the roasted tomatoes and onion in the blender, along with any juices left on the tray. Now, add sugar and tomato paste. Give your mixture a good whizz until smooth, then put it aside.
3. Meanwhile, get a large pot of water boiling, seasoned generously with salt. Toss in your penne pasta and cook for eight to ten minutes until al dente. Drain the pasta, but remember to set aside some of the pasta water.
4. Concurrently, as the pasta is cooking, get your heavy-bottomed pan sizzling hot and pour in the vegetable oil. Now, throw in the minced pork and give it a good sizzle on high heat until the mince pieces turn a lovely rich caramel colour. Stir occasionally to break any large chunks into smaller pieces. Add the vodka carefully to the pan to deglaze it, allowing half of the liquid to evaporate. Now, pour in the tomato sauce and a scoop of the reserved pasta water. Let everything cook on medium heat while stirring occasionally, until the sauce starts simmering. If the sauce thickens too much, add more pasta water.
5. Lower the heat and stir in the cream and a good helping of Parmesan, then fold in the cooked penne pasta ensuring that it is well coated with sauce.
6. Dish out your pasta into bowls, then garnish with a sprinkling of Parmesan cheese. A delightful cherry tomato and pork sauce pasta is ready to be served. Enjoy!