This Pork and Vegetable Spaghetti Arrabiata meal was a big hit. The taste and texture was so good we kept eating even though we were full. There was just enough heat to make it flavorful but not overpowering. I used a quinoa pasta to keep it gluten free and no cheese to keep it dairy free. I served the Herb bread I made from a mix by Breads From Anna. I’m working on making the best looking bread in addition to the good taste Anna provides. More about that on another day.
This meal was inexpensive and fast to make. Two things that make my life easier and I’ll take that any day I can get it. It was so good we had it for lunch the next day. The smell of this dish is so intoxicating that it draws you in. Arrabiata means angry in Italian which is why there are hot peppers. I think it should be called Diablo with it’s devilish hold over us. Serving this did not make Scott angry but very happy. This will be on our menu again for sure!
Now for your opinion. I’ve started adding two new things to my recipes and I’d like to know your opinion. I’m trying to take more photos to show the process of the recipe and offer up substitutions to ingredients that you might not have on hand or able to get at your store. I’d love for you to take a minute to answer this little survey.
If you would like to make this vegetarian or vegan, just leave out the pork and you’re good to go. If you consume dairy, you might like a little fresh grated Parmesan cheese on top of your dish. This recipe was submitted to What Can I Eat That’s Gluten Free.
Thank you for sharing your opinions and your comments.
1 small zucchini, cut into long strips
1 medium yellow squash, diced
1 large cippolini onion, sliced thin
1 red bell pepper, sliced thin
2-3 cups cooked pork loin
1 tsp Organic Extra Virgin Olive Oil
1 box pasta
1 jar Arrabiata Sauce
Prepare all of your vegetables. Slice the red peppers thin. Cut the cippolini onion in half and then into slices.
I decided to cut the zucchini into long strips because I wanted more texture to the dish. I diced the squash because I wanted it to disappear into the dish. If you want to cut all of your vegetable the same, feel free.
Heat your pan to medium high, add in the oil and the onions. I like to saute until they start to brown and start to caramelize.
Next add in the squash and cook for a few minutes. Season with a little salt and pepper. Next add in the red bell peppers. Saute a few more minutes. Next I cleared the bottom of the pan and added the zucchini so it could brown on both sides. Once all the vegetables are cooked, add in your cooked pork loin. Whenever I see pork loins on sale I pick one up and cook it in my crockpot. Then I freeze it for dishes like this.
Next I mixed in a jar of Mario Batali’s Arrabiata Pasta Sauce. It was on sale this week and I’m always looking for a really good sauce to have on hand in case I’m out of supplies to make my own. If you want to make your own just use the same ingredients as he does. San Marzano Imported Italian Plum Tomatoes, fresh onions, fresh carrots, extra virgin olive oil, capers, fresh garlic, sea salt, and crushed red peppers. The type of tomato you use is key when making a sauce.
Add your cooked pasta to the pot and 1/2 to 1 ladle of the pasta water. Stir it all together and turn to medium low for 5 minutes or until ready to serve.
Pasta: You can use whatever pasta you like best. I use quinoa but rice or corn pasta are good gluten free options. If you eat gluten a good Italian regular pasta will work.
Cippolini Onions– If you don’t have this type of onion any sweet onion would be a good substitute and if not a yellow onion will work.
Vegetables– If you don’t have the vegetables used feel free to substitute what you have on hand. Eggplant, mushrooms, or spinach would be nice substitutes. Now a green bell pepper will give you a very different taste than the red bell pepper. I wouldn’t interchange them but you could use a cubanelle pepper. It’s a mild pepper that is a little sweet and can have a little heat but not very much at all.
Sauce– You can always make your own or use another brand of a jar sauce. Always read the label and make sure there is no added sugar or preservatives. To make a plain marinara sauce an arrabiata add in crushed red pepper. Start with 1/2 – 1 tsp. Remember you can always add more but it’s really hard to take out the heat.
I have never thought of combining arrabiatta and pork! Great idea.
Alisa- I can think of pairing pork with just about anything. Pork and chocolate are my weaknesses. Well, there are a few others but let's stick with those two. 🙂
That looks delicious. I really love the substitutions idea. The store I shop at often don't have unusual vegetables so it helps to know that a sweet onion is the next best thing.
Linda- Thank you for your input. I really appreciate it. I'm trying to incorporate things I learned at the BlogHer Food Conference. I forget that I live in the land of food and not everything I have is available everywhere. Also, people have different tastes.
I can't eat spicy food but I will make this dish. I have a pork
loin in the freezer and this sounds really good. I would only use
about 1/2 c pork as we are not big meat eaters – ooh but the
pasta – love it.
Mom- Wow, ladies and gentlemen, my Mom is leaving a comment on my blog. I'm so excited!!!! Thanks Mom. Now don't share any embarrassing stories about me. My mom was my culinary school. She's an amazing cook who can open the refrigerator, freezer or pantry and make anything. She gave me the foundation to play in the kitchen. I would be attached at her hip in the kitchen and she would give me tasks to do so I would stay busy. If your kids are in the kitchen with you, or in another room watching TV, get them cooking with you. It's a lifetime of knowledge. Mom, I hope you'll share what you made with us.
What a great looking meal. I've never used pork in a spaghetti recipe like this. I love the vegetables as well.
Brian- I'll put just about anything I can with pork. I love it in a red sauce. Thank you for visiting and leaving a comment.
This looks great! I love arrabiata.
I'm happy to provide the link to your site as well as many other gluten-free blogs I like. I don't know why your feed doesn't update regularly. It's a Blogger widget that I use to list everything, and somehow non-blogger links tend to update irregularly.
Gina- Thanks for coming by. Most things around me that are technical don't work the way they're supposed to. Must be the same for the feed. Thanks for checking in on it. Having fun on your blog too.
I LOVE zucchini, dad loves squash. I cooked a pork
roast today – actually 2 small ones. We had one
tonight and tomorrow I go to the farmers market and
I will try your recipe. It sounds delicious!
Mom- I love pork roasts. So many options. I'm sure your dish will be great.
Great dish. I finally bought some zucchini. How do you
slice it so neatly?
Mom- To slice the zucchini I cut off the ends then stood it up and cut it in half. Each time that gives me a flat surface that keeps the zucchini from rolling away. Then laying it on the now flat inside, I cut it into long slices length wise. If it's a long zucchini I cut it in half first so it's about the length of my hand. Thanks for asking!