In the kitchen, sometimes it’s fun to combine a few different types of cuisines and Mexican and Italian food happen to be some of my all-time favorites. My 4-Ingredient Mexican Spaghetti makes a tasty meal in minutes with only a handful of items.
Enchilada sauce in a jar or can, can be conveniently delicious when cooked with pork tenderloin because the blended balance of chilies and spices create a delicious sauce. I had a jar of organic Whole Foods enchilada sauce in my pantry and I thought it was time for a home. This jarred sauce made life super easy, and the flavors when cooked down with chunks of pork, tasted just like the filling of an enchilada.
I decided to toss this sauce with pasta, instead of folding it inside a tortilla with cheeses, because I enjoy a good warm bowl of spaghetti now and again. The meaty chili sauce was vibrant and could handle the al dente noodles, which absorbed it’s reddish hue, and mildly spicy taste. I served the entire pot of spaghetti family-style in a big bowl, so everyone could serve themselves.
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Ingredients
1 pound pork tenderloin, cut into chunks
2 cloves garlic, minced
14 ounce jar or can red enchilada sauce, mild or medium
12 ounces spaghetti
Parmesan cheese, optional
olive oil for cooking
salt & pepper
(Serves 3-4)
To Prepare:
- Salt and pepper pork, set aside. In a large pot or Dutch oven, add 2 teaspoons olive oil and place over medium heat. After 2 minutes, add pork cubes and brown slightly on all sides, about 8 minutes.
- Add garlic and stir. Cook for 1 minute. Add enchilada sauce over top and turn heat to simmer. Cover pot with lid and cook for 1 1/2 hours or until pork can be pulled with two forks. Shred pork in sauce into chunky pieces.
- Boil water for pasta and add salt. Cook spaghetti for 9 minutes. Reserve 1 cup pasta water and drain.
- Add spaghetti to sauce with pork, toss. Add 1/4 cup reserved pasta water, toss. Add more water if needed. Serve warm and sprinkle with parmesan cheese, if desired. Enjoy!
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