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Penne Rigat with pork tenderloin

Penne Rigat with pork tenderloin


  • Penne Rigate 250g
  • Pork tenderloin 250 g
  • Red onion 1
  • Red chili 1 piece
  • Tomato puree 500 ml
  • Olive oil 3 tablespoons
  • 6 cherry tomatoes
  • Green basil 1 bunch
  • Salt to taste
  • Grated parmesan cheese to taste
  • Ground black pepper to taste
  • Green onions to taste


  1. Cut the pork tenderloin into thin pieces, fry in olive oil for 7 minutes.
  2. In the meat, add red onion in half rings, finely chopped chilli, previously cleaned of seeds, basil, cherry halves. Fry another 3 minutes.
  3. Add tomato puree or finely chopped tomatoes to the pan. We salt, we give to extinguish 10 minutes.
  4. At this time, immerse the penne rigata in salted boiling water and cook until al dente.
  5. Drain the water from the ready-made penne rigata, pour them into the ready-made sauce, leave for a minute.
  6. Put the dish on a plate, sprinkle with grated parmesan, decorate with green onions.

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