Cook Time 3 hours, 10 minutes
Prep Time 10 minutes
YIELD 10 servings (1 cup each)
Flavorful sauce loaded with garlic, Italian sausage and chopped cooked pork, served over pasta
|4||can (14.5 oz ea) Hunt's® Diced Tomatoes with Roasted Garlic, undrained|
|1||can (12 oz ea) Hunt's® Tomato Paste|
|2||Tablespoon olive oil|
|1||Pound dry pasta, uncooked|
|2||bone-in pork chops, 1-1/2 inches thick (2 chops = 3/4 lb)|
|1||Pound Italian pork sausage links, casings removed|
|1||Tablespoon dried basil leaves|
|1||Quart water (1 qt = 4 cups)|
- Heat oil in large saucepan or Dutch oven over medium-high heat. Add chops; cook 3 to 4 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Brown sausage in same pan, stirring occasionally to crumble sausage; drain. Return to pan.
- Add chops, diced tomatoes with their liquid, the tomato paste, water and basil; mix well. Reduce heat to low; simmer 2-1/2 to 3 hours, or until sauce is thickened and meat is falling off the bones, stirring occasionally. Remove and discard bones.
- Cook pasta according to package directions; drain. Serve topped with the sauce.
|Serving Size:||1 cup|
|Vitamin C||24.8 mg|
|Vitamin A||697.5 iu|
|Total Fat||15.5 g|
|Saturated Fat||5.3 g|
|Dietary Fiber||5.5 g|
If you're looking for a main dish, try this recipe for pork chops with vinegar peppers from Table 12.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.