Pork Belly Pasta 

Pork Belly Pasta 

from skinnyspatula.com
30 min

This pork belly pasta is a super simple yet scrumptious dish made with crispy pork belly slices in a slightly spicy tomato sauce and finished with plenty of grated Parmesan and fresh basil. It’s just the perfect weeknight treat, and it takes just 30 minutes to make!

Ingredients

  • 8 oz bucatini pasta
  • 1 tablespoon olive oil
  • 1 lb pork belly
  • 1 small onion (finely diced)
  • 2 garlic cloves (finely sliced)
  • 1/2 teaspoon red chili flakes
  • 1/3 cup dry white wine
  • 28 oz canned plum tomatoes (crushed by hand)
  • 1/2 teaspoon salt
  • 1/3 cup Parmesan (grated)
  • 8-10 fresh basil leaves
  • Extra salt and freshly ground black pepper to taste 1 cup Mushrooms if using

Directions

  1. 1

    Bring a big pot of water to a boil, salt it generously and cook the bucatini according to the package directions. Reserve 1-2 cups of the cooking water before draining.

  2. 2

    While the pasta cooks, cut the pork belly into bite-sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook until crispy and golden brown.

  3. 3

    Lower the heat and toss the onion into the skillet with the pork belly. Cook until softened. Then, add the garlic and red chili flakes, cooking for just another minute until fragrant.

  4. 4

    Pour in the white wine and let it bubble, scraping up any browned bits from the bottom of the pan. Add the crushed tomatoes and salt, then simmer gently for about 10 minutes.

  5. 5

    Return the cooked pork belly to the pan and stir in the Parmesan. Add the pasta to the sauce, along with a splash of pasta water if needed. Toss well to combine.

  6. 6

    Stir in most of the grated Parmesan, then tear over the fresh basil leaves. Plate up the pasta with an extra sprinkle of Parmesan and enjoy immediately! 472 cal