CLASSICO
Pork Medallions Arrabbiata
8 ounces penne rigate pasta
2 tablespoons olive oil
1 onion, cut in wedges
1/2 green bell pepper, cut in strips
1/2 red bell pepper, cut in strips
1 pound pork tenderloin, cut in 1/2-inch slices
2 garlic cloves, finely chopped
1 32-ounce jar Classico* Tomato Basil Pasta Sauce
1/4 teaspoon dried thyme
1 teaspoon red pepper flakes
1. Cook pasta according to package directions;drain. Set aside and keep warm.
2. Heat olive oil in a skillet over medium heat. Cook onion and bell peppers
until tender, stirring frequently. Remove vegetables from the skillet and
set aside.
3. Add pork and garlic to the pan. Cook until the pork is browned on both
sides. Add pasta sauce, thyme and red pepper flakes. Bring to a simmer.
Simmer for 10 minutes, or until the pork is tender, stirring occasionally.
4. Add the vegetables. Cook until heated through. Serve with the hot
pasta. Makes 8 servings.
Brands may vary by region; substitute a similar product.
HEINZ
Hot and Sweet Barbecue Sauce
1 1/3 cups Heinz Tomato Ketchup
1/4 cup Heinz Apple Cider Vinegar
2 tablespoons Heinz 57 Sauce or Worcestershire Sauce
1 10- to 12-ounce jar orange marmalade
1-2 teaspoons chili powder
1. Combine all ingredients in a small saucepan and mix well. Cook over low
heat until heated through and blended.
2. Brush the sauce on chicken, pork or beef during the last 5-10 minutes
of grilling time. Bring any remaining sauce to a boil to serve with the
meat. Makes 2 2/3 cups.
Brands may vary by region; substitute a similar product.
