Pennette with Seared Pork and Sautéed Onions
Region: Italy
Category: Pasta with Pork
Season: Fall
Difficulty: Easy

It’s hard to believe so many flavors come from such simple ingredients. It’s a soul-satisfying dish that requires you to cook the onions slowly so they caramelize a bit. Pennette is a smaller version of penne. You don’t need to use the herbs I call for; they can be replaced with parsley and rosemary or any two herbs you like.

[photo: Clifford A. Wright]

Yield: Makes 3 to 4 servings
Preparation Time: 1 hour

3 tablespoons extra-virgin olive oil

1/2 pound boneless pork chop, cut into 1-inch squares about 3/8 inch thick

1 ounce prosciutto, in 1 slice, cut into thin strips about the size of the pennette or chopped

1 large onion, cut into 1/4-inch thick slices

1 large garlic, finely chopped

1 teaspoon finely chopped fresh sage

1 teaspoon finely chopped fresh basil

Salt and freshly ground black pepper to taste

1/2 pound pennette

1. In a saute pan or flameproof casserole, heat 1 tablespoon olive oil over high heat, then cook, turning once, the pork until seared golden, about 5 minutes. Remove the pork and set aside. Reduce the heat to low, add the remaining olive oil and heat, stirring, with the prosciutto until the prosciutto begins to turn color, about 3 minutes. Add the onions and garlic, reduce the heat to low, and cook until the onions are soft and golden, about 45 minutes. Stir in the sage, basil, salt, and pepper. Return the pork to the onions and if the bottom of the pan is sticking at all, add a few tablespoons water to deglaze the pan.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the pork and onions and cook while you toss several times. Serve hot without cheese.

Posted: 08/28/2008