Spaghetti Pork Savoury
Indulge in the hearty and flavorful delight of Spaghetti Pork Savoury—a comforting pasta dish that combines tender pork shoulder cubes with a rich, aromatic tomato-based sauce. This recipe stands out for its slow-simmered pork that absorbs the flavors of garlic, onions, dried herbs, and a hint of optional red pepper flakes for a subtle kick. Tossed with perfectly al dente spaghetti, the sauce achieves a silky texture with the help of reserved pasta water, while fresh parsley and grated Parmesan provide the perfect finishing touch. Ready in just under an hour, this dish is a satisfying dinner option that's easy to make yet bursting with Italian-inspired comfort. Perfect for family meals or cozy weeknight dinners, this recipe is a must-try for pasta and pork lovers alike!
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Recipe Information
Ingredients
- 400 g spaghetti
- 500 g pork shoulder, cut into small cubes
- 3 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 250 ml chicken or vegetable stock
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g grated Parmesan cheese (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
- 4 L water (for boiling pasta)
- 1 tbsp salt (for boiling water)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water.
Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the spaghetti aside.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the cubed pork and cook until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil if needed. Sauté the finely chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.
Stir in the crushed tomatoes, tomato paste, chicken or vegetable stock, dried oregano, dried basil, red pepper flakes (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Return the browned pork to the skillet and stir to combine. Lower the heat to a simmer, cover, and cook for 20 minutes, stirring occasionally.
Taste the sauce and adjust seasoning as needed. If the sauce becomes too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Toss the cooked spaghetti with the sauce until well coated.
Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
