Mexican-style pasta
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ingredients
200 g smoked neck of pork 1 can corn in brine (bonduelle) 1 can sterilized beans (bonduelle, in Mexican brine) 400 g penne (the colored ones look better 🙂 100 g grated cheese (parmigiano reggiano or grana padano) 3 tbsp spicy ketchup 1 tbsp vegetable oil to taste salt 1 dl red wine (this is up to you, to taste)
progress
Great and tasty pasta whether for dinner or lunch. I always take inspiration from someone when preparing my recipes, but I add individual ingredients according to my tastes 🙂
1.
First boil salted water, once boiling add the pasta and let it cook until soft. The cooking time depends on whether you like your pasta al dente or rather softer.
2.
While the pasta is cooking, cut the smoked neck into smaller pieces. Fry the neck in a little oil and add a little red wine.
3.
Roast the neck neck for about 5 minutes (until slightly browned). Then add the corn and the canned bonduelle beans. Add 3 more tablespoons of spicy ketchup.
4.
At the end, mix the cooked pasta with the meat, corn and beans in one container (I use a wok). At the end, sprinkle the pasta with grated cheese, or everyone can still sprinkle cheese to taste right on the plate. 🙂 Enjoy, hopefully you will like the pasta. 🙂
