Author Notes: Adapted from Martha Stewart's One-Pan Pasta
Changes to Ingredients:
Linguine -to-> Cavatappi
I needed a short pasta to fit in my pot. I chose a sort pasta that had the same as linguini 9min cooking time
+add+ Ground Pork .75 lbs pre cooked
I hoped the starch from the pasta would emulsify with pork fat and coat the pasta.
Basil -to-> Rosemary.
I like rosemary with pork. It's not fresh basil season yet.
-minus- Olive Oil.
I removed the oil because the pork had plenty of fat
Change to equipment
large straight-sided skillet -to-> 3 quart pot
I didn't have an large enough skillet so I used a pot. The 3 quart pot was barely big enough
This did not work!
I got a bland tasteless soup.
I suspect that using a pot instead of a wide pan ruined it.
Without the wide surface area of a skillet the tomatoes and onion were not in contact with the bottom of the pan. They were boiled bland and barely cooked.
Adding the ground pork was ok. I'm glad a did, because that was the only thing that gave the pasta water some flavor.
Prep time: 15 min
Cook time: 10 min
- In a 3 or 4 quart pot (Everything just barely fits in the 3 quart pot) Brown pork with rosemary and crushed red pepper Add to the same pot pasta, tomatoes, onion, garlic. Add water. Make sure all pasta is in the water. Salt to taste Bring to a boil over high heat. Stir occationaly to make sure pasta isn't sticking to the bottom. Stop when the pasta is cooked, about 9 minutes.