Cheesy Tomato
Minced Pork Penne
A comforting, quick one-pan meal featuring tender penne pasta tossed in a rich, naturally ripened tomato and minced pork sauce, finished with melting cheese.
This deeply comforting pasta dish draws on the sweet, juicy flavor of naturally ripened Xinjiang tomatoes to elevate a simple weeknight meal. The savory combination of minced pork, vibrant tomatoes, and a luxurious blanket of melted cheese creates a universally loved profile. Its an adaptable, satisfying recipe that brings together familiar pantry staples in minutes.
Ingredients
- 250 g penne pasta (or macaroni)
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 200 g minced pork (or chicken breast)
- 1 can (400g) diced tomatoes
- 1 tsp salt
- 1 pinch black pepper
- 3-4 slices processed cheese
- 1 tbsp fresh parsley, chopped
Instructions
- 1Boil the pasta
Bring a pot of water to a rolling boil. Pour in the dry penne pasta and cook according to the package instructions until it reaches your preferred texture. Boiling the pasta first ensures its ready to be quickly added to the sauce later without overcooking.
Tip: Add a generous pinch of salt to the boiling water before adding the pasta to season the noodles from the inside out. - 2Remove and set aside
Once the pasta is fully cooked and softened, use a slotted spoon or spider strainer to scoop it out of the boiling water. Transfer the drained pasta to a bowl and set it aside while you begin preparing the meat sauce.
Tip: You can drizzle a few drops of oil over the drained pasta and toss it lightly to prevent the noodles from sticking together as they cool. - 3Sauté the garlic
Heat a splash of cooking oil in a wide pan over medium heat. Add the minced garlic and stir-fry using a spatula for about a minute until it becomes highly fragrant and just begins to turn golden brown.
Tip: Keep the heat moderate and stir constantly. Garlic burns very quickly and can introduce an unpleasant bitter flavor if overcooked. - 4Brown the minced meat
Add the minced pork to the pan with the fragrant garlic. Stir-fry continuously, breaking the meat apart with your spatula, until it is completely cooked through and loses its pink color. If you prefer a leaner option, minced chicken breast works beautifully as a substitute.
Tip: Let the meat sit undisturbed for a few moments when it first hits the pan to develop a savory, browned crust before stirring. - 5Add the tomatoes
Pour the canned diced tomatoes directly into the pan over the cooked ground meat. Using high-quality, naturally ripened tomatoes provides a much sweeter and juicier flavor profile compared to standard greenhouse varieties, forming the perfect base for the sauce.
Tip: If using whole canned tomatoes, simply use the edge of your spatula to crush them down in the pan as they cook. - 6Simmer the meat sauce
Stir the diced tomatoes into the meat to ensure everything is well combined. Allow the mixture to simmer for a few minutes so the flavors meld together and reduce into a thick and vibrant red meat sauce.
Tip: If the sauce reduces too quickly and looks dry add a small splash of the leftover starchy pasta water to bring it back together. - 7Season the meat sauce
Once the diced tomatoes have broken down into a rich, bubbling sauce with the minced pork, season the mixture with a spoonful of salt and freshly ground black pepper. Stir well to ensure the seasoning is evenly distributed throughout the sauce.
Tip: Freshly cracked black pepper provides a more intense and aromatic flavor compared to pre-ground pepper. - 8Add the pasta
Carefully pour the previously boiled penne pasta into the pan with the simmering tomato and meat sauce. Ensure all the pasta is transferred so it can begin to soak up the rich, savory flavors.
Tip: Using tubular pasta with ridges, like penne, helps the meat and tomato sauce cling to every bite perfectly. - 9Stir to combine and garnish
Use a spatula to gently toss the penne pasta into the tomato and meat sauce until evenly coated. Turn off the heat and place slices of processed cheese on top along with chopped fresh parsley allowing the residual heat to melt the cheese before serving.
Tip: Tossing the pasta directly in the sauce over heat guarantees a flavorful dish while the melted cheese provides a silky and luxurious finish.
