Buy all ingredients right below the recipe
Ingredients
- 500 g dry penne
- 250 g pork tenderloin or boneless pork chop
- 30 g sliced bacon
- 1 sprig thyme
- 130 g paprika paste (mild)
- 160 g zucchini
- 4 cloves garlic
- 4 tablespoons olive oil
- 2 tablespoons grated Parmesan
- 2 tablespoons finely chopped flat-leaf parsley
- 40 g salt + a pinch of salt
Steps
- 1Bring a large amount of water to a boil for the pasta in a pot, then add approx. 40 g of salt per liter and cook the pasta in it. When done, drain it and set aside 100 ml of the water.
- 2Cut the meat into half-cm thick slices, then dice them into approx. half-cm cubes.
- 3Dice the bacon, mix it with the meat, crushed thyme, and salt, then mix thoroughly.
- 4Cut the bell pepper into approx. half-cm cubes.
- 5Peel the zucchini, deseed it, and cut it into half-cm cubes.
- 6Peel the garlic and chop it finely.
- 7Heat the oil in a pan over high heat, add the meat mixture, and carefully spread it across the pan. Cook for 2 minutes, stirring frequently.
- 8Add the pepper and zucchini and cook for 1 minute.
- 9Add garlic, sauté it, add 100 ml of the reserved pasta water, and cook for another 1 minute.
- 10Mix the sauce with the cooked pasta. Remove from heat, add the grated Parmesan and parsley, and mix.
