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Wednesday, February 6, 2013

Mostaccioli with Tomato Pork Sauce

I know I have talked of this briefly before... BUT... I've GOT to talk about it again!  For those of you that don't watch The Walking Dead, you might want to skip to the next paragraph... for those of you that DO watch The Walking Dead..... are you as excited as I am about the new episode next Sunday?  OMG... what's going to happen to Daryl?  Yikes!!  I read the comic, but Daryl is a character that is not in the comic, so I really have no clue how they are going to handle things with him..... and I adore him!!  He is absolutely, hands down, my favorite character!  I saw an extended preview of the rest of the season and they show Daryl once!  I'm sure it's just to make us wonder and speculate, but geeeeez, Oooohhh... I so can't wait for Sunday!!

Ok...ok.... on to the recipe!  This dish is comfort in a bowl... not much else needs to be said about it really.  Although it may taste as if the sauce cooks all day, this can be thrown together even on a busy weeknight!

Mostaccioli with Tomato Pork Sauce
Created by Jenn's Food Journey
Printable Recipe 
1 small sweet onion, roughly chopped
1 jalapeno, stem and seeds removed, roughly chopped
6 mini sweet peppers, stem and seeds removed, roughly chopped
10 oz Mostaccioli pasta
1/2 lbs Mexican chorizo
1/2 lbs ground pork
1 28oz can Cento Tomato Puree
1/2 cup dry red wine
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh thyme, chopped
1 small zucchini squash, sliced lengthwise then sliced

Place the onion, jalapeno and mini peppers in a food processor and pulse until everything is finely chopped.

Cook pasta according to package instructions; drain and set aside.

In a deep non-stick skillet, over medium heat, add the chorizo; breaking it up with a wooden spoon.  Allow to cook for about 3 minutes.  Add the ground pork; breaking that up with a wooden spoon also.  Allow to cook for 5 minutes, stirring occasionally.  Add the veggies and cook until the meat is no longer pink and cooked through, about 3 more minutes.  Pour off any excess grease and add the tomato puree, wine, sugar, salt and pepper; stirring to combine.  Bring to a low simmer and allow to cook for 20 minutes.  Add the thyme and zucchini and cook another 5-10 minutes or until the zucchini is cooked to your liking.  Serve over mostaccioli and enjoy!

One Year Ago:  A Belated Birthday Wish
Two Years Ago:  Midnight Chocolate Cupcakes with Strawberry Frosting
Three Years Ago:  Snickers Cookies


Big Dude said...

I really like your southwestern slant of an Italian dish, especially with the chorizo. I think it was an excellent idea to add the zuke and turn it in to health food :-)

StephenC said...

What is there to say? Looks good, sounds good, IS good.

Cranberry Morning said...

Oh yeah, that definitely looks like comfort in a bowl! :-) Perfect February Food.

Pam said...

First, the pasta looks AMAZING. Love the flavors.

Second, can't wait for next Sunday. Daryl is my favorite character too!

Velva said...

That is a soul comforting pasta meal- most definitely!


From the Kitchen said...

What a comforting dish! I do not watch Walking Dead but it sounds like I should!


Lea Ann (Cooking On The Ranch) said...

Love the SW twist on this pasta dish. I must try this one. I'm out of the loop on "The Walking Dead" even though I just found out a Highlands Ranch person is part of the show. And with your enthusiasm, I'm even wondering what will happen to Daryl. :)

Chris said...

We have watched every single episode for the first time since the Super Bowl.

I'll call my shot. I think Merle has Daryl outclassed in the fight to the death, and then in a moment of clarity, Merle does the only decent thing he has ever done in his life - he sacrifices himself for Daryl, a classical moment of redemption.