Pasta di Cipolli e Maiale
Such a simple sauce but so full of flavor.
Onions are an indispensable part of Italian recipes. The humble onion saved many recipes from grim ennui!
1 ½ LBS PORK LOIN SIRLOIN
2 TSP DRIED OREGANO – or to taste
PINCH OF SUGAR – optional
3 TBS OLIVE OIL
1 ONION – cut in narrow wedges
1 LB FRESH LINGUINI OR FETTUCCINI
SALT – to taste
1 CAN (14.4 0z) SAN MARTINO TOMATOES
GARLIC POWDER – for sprinkling
FRESHLY GRATED PARMESAN or ROMANO CHEESE
FRESH BASIL – for garnishing
Trim the pork meat from the bones and cut into small cubes. Do not discard the bones. Sprinkle the pork cubes with a tiny bit of oregano, garlic powder and salt.
Heat oil in large heavy bottom or cast-iron skillet over medium-high heat. Add pork and onions, pork bones and sauté until the meat is cooked through but not over done and dry. Add tomatoes, either pureed or squashed through your fingers and heat all together. Taste for salt and adjust and throw in a few basil leaves. If a little bitter tasting, add a pinch of sugar
Cook pasta, al dente in salted boiling water. Drain, remove pork bones from sauce and serve with pork onion sauce poured over the top of the pasta and mixed in. Extra sauce ladled into serving dish and passed around for individual use.
Pass grated cheese and torn basil for sprinkling.
NOTE: today I followed my recipe with a few variations. My family really enjoys when I make a pork sauce using pork riblets, so that’s what I did today, and I had homemade tomato sauce that is a little on the spicy side but also what I’m using.