One Pan Pork & Tomato Linguine

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    730

Chorizo adds smoky heat to this rich pork and tomato sauce. The pasta is cooked in the sauce for a hassle-free dinner.

recipe updated Jun 12, 2020

Ingredients

  • Linguine icon
    Linguine
    250 g (about 2 ¼ cups)
  • Lemon icon
    Lemon
    1 (about 58 g)
  • Pork loin icon
    Pork loin
    300 g (about 4)
  • Paprika icon
    Paprika
    2 tsp (about 4.3 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    3 tbsp (about 40.95 g)
  • Chorizo icon
    Chorizo
    50 g (about 3 ⅜ tbsp)
  • Red onion icon
    Red onion
    1 (about 135 g)
  • Tomato purée icon
    Tomato purée
    250 g (about 1 cup)
  • Pesto icon
    Pesto
    3 tbsp (about 46.35 g)
  • Saffron threads icon
    Saffron threads
    as needed
  • Vegetable stock icon
    Vegetable stock
    750 ml (about 750 g)
  • Water icon
    Water
    as needed
  • Frozen peas icon
    Frozen peas
    50 g (about ½ cup)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Fresh parsley icon
    Fresh parsley
    ¼ cup (about 15.6 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Medium bowl

Step preview

  1. Add pork loin, paprika and salt & pepper to a clean medium bowl
  2. Toss until combined
  3. Add olive oil to a clean frying pan
  4. Heat in frying pan
  5. Add chorizo and red onion to the frying pan
  6. Transfer pork to frying pan
  7. Sear in frying pan until browned
  8. Add tomato purée, pesto, saffron threads and vegetable stock to the frying pan
  9. Heat until just boiling
  10. Reduce heat
  11. Cook gently in frying pan until tender - 15 min
  12. Sprinkle with linguine
  13. Stir until well combined
  14. Cook in frying pan until tender
  15. Add water and frozen peas to the frying pan
  16. Cook in frying pan - approx 3 min
  17. Stir in garlic clove, fresh parsley, lemon and olive oil to the frying pan
  18. Season to taste
  19. Serve
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