Pork Belly Tomato Pasta Rate this article: 3.4 1430 Print Yield:Serves 6 Prep Time: 10 minutes Cooking Time: 25 minutes Ingredients: 6 Ontario pork belly slices, skin removed (about 12 oz/375 g) 2 tsp (10 mL) smoked paprika 1 tsp (5 mL) granulated sugar 1/2 tsp (2 mL) hot pepper flakes 1/2 tsp (2 mL) salt 1 can (19 oz/540 mL) garlic and olive oil petite cut stewed tomatoes 1 tbsp (15 mL) tomato paste 1 box (410 g) farfalle pasta 4 cups (1 L) baby spinach Grated Parmesan cheese Cooking Instructions: Cut pork belly slices into 1/2 inch (1 cm) strips and place in a large deep skillet. Heat skillet over medium-low heat and cook, stirring occasionally for about 12 minutes or until fat is rendered and pork becomes golden. Drain all the fat and return skillet to medium-low heat. Stir in smoked paprika, sugar, hot pepper flakes and salt to coat well. Cook for 2 minutes. Add tomatoes and tomato paste and simmer for 8 to 10 minutes or until thickened slightly. Meanwhile, in a pot of boiling salted water cook pasta for about 10 minutes or until al dente. Add spinach to pot and drain well. Stir pasta and spinach into sauce until well coated. Serve sprinkled with parmesan. Tip: For a spicier version increase hot pepper flakes to 3/4 tsp (3 mL). Nutritional Information Pork Belly Tomato Pasta 1/6 of recipe Protein 25g Calories 420 Sugar 7g Fat 9g Saturated 3.5g Monounsaturated Polyunsaturated Cholesterol 40mg Sodium 580mg Potassium Calcium 150mg Carbohydrate 60g Fibre 4g Bacon Wrapped Pork Tenderloin Classic Italian Meatballs Tags: Pork RecipesPork Belly RecipesDinner RecipesFrying Pan/Stovetop RecipesQuick Meals (30 minutes or Less)Pork Belly and Tomato PastaPasta Recipes