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Ditalini with Pork and Peas Recipe




This is Italian comfort food at its finest. I remember growing up having this many times during the month. Money was tight and this fed many. We still love it. Sop this up that Italian bread and you have a fabulous meal in one pot!




Ditalini with Pork and Peas Recipe

1 can 28 ounce Crushed Tomatoes
2 pounds Ground Pork
1 teaspoon fennel seed
1 can peas
1 bell pepper cleaned and cut into slices
1 cup ditalini boiled to al dente  to package instructions
Italian seasoning taste around 1 tablespoon
1/2 cup Cabernet wine
salt pepper to taste
1 tablespoon granulated garlic to taste
1 cup water add more if gets too thick
1/2 cup Romano cheese and more for the top
3 tablespoons olive oil
1 teaspoon each:
oregano
basil
parsley

 pinch red pepper flakes

In a large saucepan saute pork, fennel and adding 3 tablespoons olive oil  saute till pink is gone.  Add peppers, garlic, peas, salt, pepper, oregano, basil, red pepper to taste. Saute around 4 minutes, add wine and tomatoes.
Simmer on low around 25 minutes adding 1/2 cup grated cheese and water to keep it a medium thickness if too thick add more water.  Boil pasta separately. Add ditalini that's been cooked to package instructions al dente' to the sauce. Serve in a bowl with grated cheese on top.

1 comment:

  1. Wow, this surely is a vintage recipe of the 60's! So comforting and really delicious. I could see my grandson mopping up the sauce with crusty Italian bread! Thanks for sharing old memories, Claudia!xo

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