Leftover Shredded Pork Penne in Calabrian Chile Tomato Sauce – Recipe!

I like to share with you an ingredient that I think is worth including in your pantry, and that’s Calabrian chile paste or whole Calabrian chilies in a jar, that you can mince up on your own.  These chilies have a unique spicy flavor that’s smoky, mildly pungent and yet sweet.  When added to tomato sauce or other recipes, it doesn’t overpower the other ingredients in the pan, but accentuates their tastes, while adding some spiciness.  You can find Calabrian chile paste at some finer grocery stores, and definitely online.  I think it’s worth the purchase – it’s become one of my favorite things.

Leftovers are something I don’t take lightly because I like to use what I have in my refrigerator for another meal.  After we enjoyed the pork roast with gingery black bean sauce recipe I made on Monday, we had some mean leftovers in my household, so today’s recipe is in response to them.  I’m all about transforming leftovers into a new dish, and not one to reheat them in the same form.  Shredded pork has so many options because you can use them in almost any dish.  Nachos, tacos or enchiladas are just some of the first few items that come to mind, but I decided to fold these hunks of pork into a Calabrian chile tomato sauce that’s not only simple, but super tasty.

This recipe is easy and made in one pot on the stove top.  I love the fact that it doesn’t require a lot of time to simmer because the shredded pork is already cooked.  So, if you didn’t make my Monday roast, maybe you should consider starting there, and let the leftovers fall into place on another day this week.  This pasta dish is worth it.

Ingredients

1 small red or white onion, sliced

2 cloves garlic, minced

1 1/2 cups cooked shredded pork shoulder

14 ounce can roasted tomatoes, diced

1 heaping teaspoon Calabrian chile paste

1 pound penne pasta

1/3 cup Parmesan cheese

olive oil for cooking

(Serves 4)

To Prepare:

1. Boil penne in pot for 9 minutes, reserve 1 cup of pasta water.  Drain and set aside.
2. In same pot, add 2 teaspoons olive oil and onion.  Place over medium heat and sauté for 3 minutes.  Add garlic and stir.  Cook for 1 minute.
3. Add shredded pork and stir.  Cook for 2 minutes, until warm.  Add tomatoes and chile paste, stir.
4. Cook sauce for 8 minutes, stirring occasionally.  Add cooked penne and stir.  Add 1/3 cup of pasta water, stir.  Add more water if necessary to thin.
5. Ladle into bowls and top with parmesan cheese.  Serve with additional Calabrian chile paste, if desired, and store jar in refrigerator for another use.  Enjoy!