Pasta with Ground Pork and Rosemary Sauce

 

Well, it's finally happening - I'm taking a couple days off!!  (YAY)  I think they are very much needed at this point, too.  Working 11-12 hour days has a tendency to drag a person down from time to time.  So it's time.. time to take some time for me.  But don't worry, I'll be back on Tuesday, so it's not goodbye, it's just see ya in a few days!

Of course, I couldn't leave you with just a 'see ya later'.. nope, I would feel like a schmuck if I didn't leave with a tasty little concoction that quickly became a favorite in our house.  We are lovers of rosemary.  It is one herb Chris and I definitely agree on... even our cats love it.  Heck, Lexi acts like it's cat nip.  Hence, why I try and use it whenever I can.

This is a very flavorful sauce.  A bit different than the standard everyday red sauce, but one I would make once a week if I could :)  Just a note though, the rosemary can be a bit over powering.  It's fresh and full of lots of woods-y flavor, so add a little at a time and taste as you go.  The only other note... TRY IT!!!

See you next week everyone!

Pasta with Ground Pork and Rosemary Sauce
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 teaspoon olive oil
1/2 sweet onion, finely chopped
3/4 lbs ground pork
1 garlic clove, minced
1/4 teaspoon ground fennel seed
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
1 1/2 cup beef broth
2 Tablespoons tomato paste
1 Tablespoons fresh rosemary, chopped
10 oz cherry tomatoes, quartered
salt and pepper
10-12 oz penne pasta

Directions:
In a deep skillet or Dutch oven, heat the olive oil over medium heat.  Add the onions and saute until tender, about 8 minutes.  Add the ground pork, breaking it up with a wooden spoon.  Allow to cook for 4 minutes, stirring occasionally.  Stir in the garlic and cook 1 minute.  Add the fennel, oregano, parsley and red pepper flakes.  Stir to combine.  Slowly stir in the tomato paste and then the beef broth.  Reduce heat to simmer and cover.  Simmer sauce for 30 minutes.  Stir in the fresh rosemary and cherry tomatoes and simmer until sauce has thickened, about another 10 minutes, stirring occasionally.  Season to taste with salt and pepper.

Meanwhile, cook penne according to package directions.  Drain pasta.  Add to sauce and toss to coat.  Serve with warm crusty bread and enjoy!

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