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Tuscan-pork-and-cabbage-pasta

Tuscan pork and cabbage pasta

9
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
In the time it takes to cook the pasta, you can whip up this tasty sauce. We love how the pasta shape cradles the meat, so you get a bite in every forkful.

Ingredients

Dry pasta

200 g, bow tie variety

Olive oil

1 tsp

Extra lean pork mince

200 g

Brown onion

1 small, chopped

Savoy cabbage

400 g, coarsely chopped

Chicken stock

¾ cup(s), (185ml)

Garlic

2 clove(s), finely chopped

Canned diced tomatoes

1 400g can

Dried chilli flakes

1 tsp

Tuscan seasoning

2 tsp

Grated parmesan cheese

cup(s), (25g)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain.
  2. Meanwhile, to make sauce, heat oil in a large non-stick frying pan over medium-high heat. Cook mince and onion, breaking up lumps, for about 5 minutes or until mince is lightly browned.
  3. Add cabbage, stock and garlic and cook, stirring often, for 3-5 minutes, until cabbage is tender. Stir in tomatoes, chilli and Tuscan seasoning and bring to the boil.
  4. Add pasta to sauce and cook, stirring for a further 1-2 minutes, until combined and heated through. Serve sprinkled with parmesan.