Zesty, savory, and oh-so-satisfying—pork pasta dishes are the ultimate comfort food for busy weeknights or cozy weekends. Whether you’re craving creamy carbonara, spicy sausage rigatoni, or a quick skillet supper, we’ve gathered 23 irresistible recipes that will become family favorites. Get ready to transform your dinner routine with these delicious, easy-to-make meals!
Creamy Garlic Pork and Mushroom Pasta
Tired of the same old pasta night? This creamy garlic pork and mushroom pasta is your new go-to comfort food—it comes together in under 30 minutes and feels totally indulgent. You’re going to love how the savory pork and earthy mushrooms mingle with that garlicky cream sauce.
Ingredients
– 8 oz fettuccine (I always use bronze-cut for better sauce cling)
– 1 lb pork tenderloin, sliced into thin strips (freeze for 15 minutes first—it makes slicing so much easier!)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 3 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 cup heavy cream (go for the good stuff—it makes the sauce ultra-rich)
– 1/2 cup grated Parmesan cheese (I like to grate my own for meltiness)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp dried thyme (or fresh if you have it)
– Salt and black pepper to taste (I use a generous pinch of each)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine and cook according to package directions until al dente, about 10 minutes.
3. Drain the pasta, reserving 1/2 cup of the starchy pasta water—it’ll help thicken your sauce later.
4. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
5. Add the pork strips and cook until no longer pink, about 4-5 minutes, stirring occasionally.
6. Tip: Don’t overcrowd the pan—cook in batches if needed for a good sear.
7. Remove the pork from the skillet and set aside on a plate.
8. In the same skillet, add the mushrooms and cook until they release their liquid and brown, about 6 minutes.
9. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
10. Pour in the heavy cream and bring to a simmer over medium heat.
11. Stir in the grated Parmesan until melted and smooth, about 2 minutes.
12. Tip: Keep the heat low to avoid curdling the cream sauce.
13. Return the cooked pork to the skillet and stir to combine with the sauce.
14. Add the drained pasta to the skillet, tossing to coat evenly in the sauce.
15. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
16. Season with salt and black pepper to taste.
17. Tip: Let it sit for 2 minutes off the heat—the pasta will absorb more flavor.
18. Serve immediately.
Zesty and satisfying, this dish boasts a velvety sauce that clings to every noodle, with tender pork and meaty mushrooms in each bite. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little kick—it’s perfect with a simple side salad and crusty bread to soak up every last drop.
Spicy Pork Bolognese with Tagliatelle
Sometimes you just need a pasta dish that really packs a punch, and this spicy pork bolognese delivers exactly that. It’s hearty, flavorful, and comes together with minimal fuss—perfect for a cozy weeknight dinner. You’ll love how the heat from the red pepper flakes balances the rich tomato sauce.
Ingredients
– 1 lb ground pork (I like using a higher fat content for extra flavor)
– 1 yellow onion, finely diced (this melts right into the sauce)
– 3 cloves garlic, minced (fresh is best here for that aromatic kick)
– 1 (28 oz) can crushed tomatoes (San Marzano are my favorite for their sweetness)
– 1/4 cup tomato paste (it adds depth and thickens the sauce nicely)
– 1/2 cup dry red wine (a bold Cabernet works wonders)
– 1/2 cup whole milk (trust me, it makes the sauce incredibly creamy)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp red pepper flakes (adjust if you’re sensitive to spice)
– 1 tsp dried oregano
– 1 lb tagliatelle pasta (the wide ribbons hold the sauce perfectly)
– Salt and black pepper to taste (I always start with 1 tsp salt and go from there)
– Fresh basil for garnish (a handful torn right at the end brightens everything up)
– Grated Parmesan cheese for serving (because can you even have pasta without it?)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Add 1 lb ground pork, breaking it up with a wooden spoon, and cook until no pink remains, about 8-10 minutes.
5. Stir in 1/4 cup tomato paste and cook for 2 minutes to deepen its flavor, stirring constantly.
6. Pour in 1/2 cup dry red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3-4 minutes.
7. Add 1 (28 oz) can crushed tomatoes, 1/2 cup whole milk, 1 tsp red pepper flakes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
8. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
9. Meanwhile, bring a large pot of salted water to a boil and cook 1 lb tagliatelle according to package directions until al dente, usually 9-11 minutes.
10. Drain the pasta, reserving 1/2 cup of pasta water, and toss the tagliatelle with the finished sauce, adding pasta water as needed to loosen it.
11. Stir in a handful of torn fresh basil just before serving.
12. Divide among bowls and top with grated Parmesan cheese.
Unbelievably rich and velvety, this bolognese clings to every strand of tagliatelle, with a slow-building heat that keeps you coming back for more. Try serving it with a crisp green salad and crusty bread to soak up every last bit of sauce—it’s a meal that feels both indulgent and totally approachable.
Lemon Herb Pork Fettucine
After a long day, you deserve something comforting yet fresh—this lemon herb pork fettucine hits the spot with its zesty, savory flavors that come together in under 30 minutes.
Ingredients
– 8 oz fettucine pasta (I always use bronze-cut for better sauce cling)
– 1 lb pork tenderloin, thinly sliced (freeze for 15 minutes first to make slicing easier)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 4 cloves garlic, minced (fresh is best here, not jarred)
– 1 cup heavy cream (room temp blends smoother)
– Zest and juice of 2 lemons (Meyer lemons are sweeter if you have them)
– 1/4 cup fresh parsley, chopped (flat-leaf holds up better than curly)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust if you like less heat)
– Salt and black pepper to taste (I use kosher salt for even seasoning)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettucine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add the sliced pork in a single layer and cook for 3–4 minutes per side until golden brown and cooked through.
5. Tip: Don’t overcrowd the skillet—work in batches if needed for even browning.
6. Remove pork from skillet and set aside on a plate.
7. Reduce heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
8. Sauté the minced garlic for 1 minute until fragrant but not browned.
9. Pour in the heavy cream, lemon zest, lemon juice, oregano, and red pepper flakes.
10. Simmer the sauce for 2–3 minutes until slightly thickened, stirring constantly.
11. Tip: If sauce thickens too much, add a splash of pasta water to loosen it.
12. Drain the cooked pasta, reserving 1/2 cup of pasta water.
13. Return the pork to the skillet with the sauce and add the drained pasta.
14. Toss everything together for 1–2 minutes, adding pasta water as needed to coat the noodles.
15. Tip: Fresh parsley should be stirred in at the end to keep its bright color and flavor.
16. Stir in the chopped parsley and season with salt and black pepper.
17. Serve immediately.
Every bite delivers tender pork and creamy pasta with a bright lemon kick—perfect topped with extra parsley or a sprinkle of Parmesan for a cozy weeknight dinner that feels special.
Pork Sausage and Pesto Orecchiette
Just imagine coming home to a bowl of pasta that feels like a warm hug. You’ve got savory pork sausage, bright pesto, and those little ear-shaped orecchiette that catch every bit of sauce perfectly. It’s the kind of meal that makes a busy day feel instantly better.
Ingredients
– 1 lb pork sausage (I like using mild Italian for a gentle kick)
– 12 oz orecchiette pasta (those little “ears” are perfect for holding sauce)
– 1 cup basil pesto (homemade or store-bought—both work great!)
– 2 tbsp extra virgin olive oil (my go-to for richness)
– 3 cloves garlic, minced (fresh is best for that punchy flavor)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the orecchiette pasta and cook for 9-11 minutes, stirring occasionally, until al dente (tip: taste a piece at 9 minutes to check doneness).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the pork sausage, breaking it into small chunks with a spoon, and cook for 6-8 minutes until browned and no longer pink.
5. Stir in the minced garlic and cook for 1 minute until fragrant (tip: don’t let it burn—it can turn bitter).
6. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
7. Add the drained pasta to the skillet with the sausage.
8. Pour in the pesto and 1/4 cup of the reserved pasta water, tossing to coat everything evenly.
9. If the sauce seems too thick, add more pasta water a tablespoon at a time until desired consistency is reached (tip: the starch helps create a silky sauce).
10. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
11. Remove from heat and let it sit for 2 minutes to allow the flavors to meld.
Vibrant and comforting, this dish has a wonderful contrast of textures—the tender pasta, juicy sausage, and creamy pesto sauce. Serve it straight from the skillet with an extra sprinkle of Parmesan and maybe a side of crusty bread to soak up every last bit.
Tuscan Pork and Tomato Penne
Tuscan pork and tomato penne is the kind of cozy, flavorful pasta dish that just hits the spot on a busy weeknight. You’ll love how the savory pork mingles with sweet tomatoes and fresh herbs. It’s simple enough for a Tuesday but tasty enough for company.
Ingredients
– 1 lb ground pork (I like using a slightly fatty blend for more flavor)
– 12 oz penne pasta (whole wheat works great if you want a nuttier taste)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 small yellow onion, finely diced (sweet varieties like Vidalia are perfect here)
– 3 cloves garlic, minced (fresh is best—it makes a huge difference!)
– 1 (28 oz) can crushed tomatoes (San Marzano are my favorite for their sweetness)
– 1 tsp dried oregano (rub it between your palms to wake up the flavor)
– 1/2 tsp red pepper flakes (adjust if you like less heat)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– Salt and black pepper (I use kosher salt for even seasoning)
– Fresh basil leaves for garnish (tear them right before serving to keep them bright)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente (tip: taste a piece at 9 minutes to check doneness).
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water.
4. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
5. Add the ground pork and cook for 5–7 minutes, breaking it up with a spoon, until browned and no longer pink.
6. Add the diced onion and cook for 3–4 minutes, stirring, until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant (tip: don’t let it brown or it’ll turn bitter).
8. Pour in the crushed tomatoes, then add the dried oregano, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
9. Reduce the heat to medium-low and simmer the sauce for 10–12 minutes, stirring occasionally, until slightly thickened.
10. Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water.
11. Toss everything together for 2–3 minutes until the pasta is well coated (tip: add more pasta water if the sauce seems too thick).
12. Stir in the grated Parmesan cheese until melted and combined.
13. Divide the pasta among bowls and garnish with torn fresh basil.
Dig into this dish right away—the penne holds the rich tomato sauce beautifully, and the pork adds a hearty, savory depth. I love serving it with a extra sprinkle of Parmesan and a side of garlic bread for dipping.
Pork Ragu with Rigatoni
Oh, you’re in for a treat with this cozy pork ragu—it’s the kind of meal that makes your kitchen smell like heaven and your belly feel happy. Perfect for a lazy Sunday or when you just need some comfort in a bowl.
Ingredients
– 2 lbs pork shoulder, cut into 1-inch chunks (I like a good marbled cut for extra richness)
– 1 large onion, diced (yellow onions are my go-to for sweetness)
– 3 cloves garlic, minced (fresh is best, but no shame in the pre-minced jar!)
– 1 cup dry red wine (something drinkable, like a cabernet—you’ll want a glass while cooking)
– 1 (28-oz) can crushed tomatoes (I swear by San Marzano for their bright flavor)
– 1 lb rigatoni pasta (the ridges hold the sauce so well)
– 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
– 1 tsp salt, plus more for pasta water
– 1/2 tsp black pepper
– Fresh parsley for garnish (optional, but it adds a pop of color)
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add the pork chunks in a single layer, working in batches if needed to avoid overcrowding, and sear for 4-5 minutes per side until browned. Tip: Don’t stir too much—let that crust form for maximum flavor.
3. Remove the pork from the pot and set aside on a plate, leaving any drippings in the pot.
4. Add the diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
5. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
6. Pour in 1 cup red wine, scraping the bottom of the pot with a wooden spoon to lift all those browned bits (this is called deglazing and adds depth).
7. Let the wine simmer for 3-4 minutes until reduced by half, stirring occasionally.
8. Return the seared pork to the pot along with any accumulated juices.
9. Add the crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine everything.
10. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 2 hours, stirring every 30 minutes to prevent sticking. Tip: Low and slow is key here—it tenderizes the pork beautifully.
11. While the ragu simmers, bring a large pot of salted water to a boil for the pasta (use about 1 tbsp salt for the water).
12. Cook 1 lb rigatoni according to package directions until al dente, usually 10-12 minutes.
13. Drain the pasta, reserving 1/2 cup of the starchy pasta water.
14. After 2 hours, uncover the ragu—the pork should be fall-apart tender. Shred it lightly with a fork right in the pot.
15. Add the drained rigatoni to the ragu pot, tossing to coat, and splash in a bit of the reserved pasta water if needed to loosen the sauce. Tip: The starchy water helps the sauce cling to the pasta perfectly.
16. Serve immediately, garnished with fresh parsley if desired.
Every bite of this ragu is rich and meaty, with the rigatoni holding onto that saucy goodness like a dream. Try topping it with a sprinkle of Parmesan or serving it with a side of crusty bread to soak up every last drop—it’s a meal that feels like a hug from the inside.
Balsamic Pork and Spinach Rotini
Wondering what to make for dinner tonight? This balsamic pork and spinach rotini comes together in no time and hits all the right notes. You’re going to love how the tangy balsamic glaze pairs with the savory pork and fresh spinach.
Ingredients
– 1 lb pork tenderloin, cut into 1-inch cubes (I find this cut stays super tender)
– 12 oz rotini pasta (the spirals hold sauce perfectly)
– 4 cups fresh spinach leaves (packed—it wilts down a lot)
– 3 tbsp balsamic vinegar (the good stuff makes a difference)
– 2 tbsp olive oil (extra virgin is my go-to for flavor)
– 3 cloves garlic, minced (fresh is best here)
– 1 tsp dried Italian seasoning
– ½ tsp red pepper flakes (adjust if you like less heat)
– Salt and black pepper to taste
– ¼ cup grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season pork cubes generously with salt, black pepper, and Italian seasoning.
5. Add pork to the skillet in a single layer and cook for 4-5 minutes without moving to get a good sear.
6. Flip pork pieces and cook for another 3-4 minutes until browned and cooked through.
7. Reduce heat to medium and add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
8. Pour in balsamic vinegar and simmer for 1-2 minutes until slightly reduced.
9. Drain cooked pasta, reserving ½ cup of pasta water.
10. Add fresh spinach to the skillet and wilt for 1-2 minutes, stirring constantly.
11. Combine pasta with the pork and spinach mixture in the skillet.
12. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce.
13. Toss everything together until well coated and heated through.
14. Serve immediately topped with grated Parmesan cheese.
Oh my goodness, the tender pork and slightly chewy pasta create such a satisfying texture. The balsamic adds a sweet-tangy punch that balances the savory notes beautifully. Try serving it with a simple side salad for a complete meal that feels fancy but is totally weeknight-friendly.
Savory Bacon and Pork Carbonara
Kind of craving something rich and comforting? This savory bacon and pork carbonara hits all the right notes—creamy, salty, and totally satisfying. You’ll love how easy it is to whip up for a cozy dinner.
Ingredients
– 8 oz spaghetti (I always use bronze-cut for that perfect sauce grip)
– 4 slices thick-cut bacon, chopped (go for good quality—it makes a difference!)
– 1/2 lb pork shoulder, diced into 1/2-inch pieces (this adds amazing depth)
– 2 large eggs, at room temp (trust me, it helps avoid curdling)
– 1/2 cup grated Parmesan cheese, plus extra for serving (freshly grated melts better)
– 1/4 cup heavy cream (for that ultra-creamy texture)
– 2 cloves garlic, minced (fresh is best here)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp black pepper (freshly ground adds a nice kick)
– 1/4 tsp salt (adjust based on your bacon’s saltiness)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook for 8–10 minutes, until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the chopped bacon and cook for 5–7 minutes, until crispy, stirring occasionally.
5. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
6. Add the diced pork to the skillet and cook for 6–8 minutes, until browned and cooked through.
7. Stir in the minced garlic and cook for 1 minute, until fragrant.
8. In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan, black pepper, and salt until smooth.
9. Drain the cooked spaghetti, reserving 1/4 cup of the pasta water.
10. Immediately add the hot spaghetti to the skillet with the pork and garlic, tossing to combine.
11. Remove the skillet from the heat to prevent the eggs from scrambling.
12. Pour the egg mixture over the pasta, stirring quickly and continuously for 1–2 minutes until the sauce thickens.
13. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
14. Stir in the crispy bacon and serve immediately.
Rich and velvety, this carbonara coats every strand of pasta with a luxurious sauce. The crispy bacon and tender pork add a hearty texture that’s pure comfort. Try topping it with an extra sprinkle of Parmesan and a side of garlic bread for the ultimate meal.
Pork and Asparagus Lemon Ziti
You know those days when you want something comforting but still fresh? Pork and asparagus lemon ziti hits that perfect balance—creamy, zesty, and totally satisfying without feeling heavy.
Ingredients
– 1 lb ziti pasta (I always use the ridged kind for better sauce grip)
– 1 lb pork tenderloin, cut into 1-inch cubes (trim any silver skin for tenderness)
– 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (snap off the woody bottoms—it’s oddly satisfying)
– 2 lemons, zested and juiced (fresh is key here for that bright pop)
– 3 cloves garlic, minced (more if you’re a garlic lover like me)
– 1/2 cup heavy cream (room temp blends smoother)
– 1/4 cup grated Parmesan cheese (the real stuff, not the canned kind)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ziti pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta and set it aside, reserving 1/2 cup of pasta water for later.
4. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add the pork cubes and cook for 5-7 minutes, turning occasionally, until browned and cooked through to an internal temperature of 145°F.
6. Tip: Don’t overcrowd the skillet—work in batches if needed for even browning.
7. Remove the pork from the skillet and set it aside on a plate.
8. In the same skillet, add the remaining 1 tbsp olive oil and reduce heat to medium.
9. Add the minced garlic and sauté for 1 minute until fragrant.
10. Add the asparagus pieces and cook for 3-4 minutes, stirring, until bright green and tender-crisp.
11. Tip: Asparagus cooks fast—keep an eye on it to avoid mushiness.
12. Return the cooked pork to the skillet with the asparagus.
13. Pour in the heavy cream, lemon zest, lemon juice, salt, and black pepper.
14. Stir everything together and simmer for 2-3 minutes until the sauce slightly thickens.
15. Add the drained pasta to the skillet, tossing to coat evenly.
16. If the sauce is too thick, gradually add the reserved pasta water, 2 tbsp at a time, until desired consistency.
17. Tip: The starchy pasta water helps the sauce cling beautifully to the noodles.
18. Remove from heat and stir in the grated Parmesan cheese until melted and combined.
What a winner this dish is! The ziti stays firm with a creamy, lemony sauce that clings to every bite, while the asparagus adds a fresh crunch. Serve it straight from the skillet with an extra sprinkle of Parmesan and a lemon wedge on the side for a cozy dinner that feels fancy but is totally doable.
Szechuan Pork Stir-fry Noodles
Feeling that craving for something spicy and satisfying? You’re going to love this Szechuan pork stir-fry noodles recipe—it’s packed with bold flavors and comes together in no time. Perfect for when you want a restaurant-quality meal at home.
Ingredients
– 8 oz pork loin, thinly sliced (I like to freeze it for 15 minutes first for easier slicing)
– 8 oz dried wheat noodles (my favorite brand is always in the pantry for quick meals)
– 2 tbsp vegetable oil (a neutral oil works best here to let the spices shine)
– 3 cloves garlic, minced (fresh is key—don’t skimp on this!)
– 1 tbsp ginger, grated (I keep a knob in the freezer for easy grating)
– 2 tbsp Szechuan peppercorns, lightly crushed (toast them for an extra aromatic punch)
– 2 tbsp soy sauce (use low-sodium if you’re watching salt)
– 1 tbsp rice vinegar (adds a nice tang to balance the heat)
– 1 tsp sugar (just a pinch to round out the flavors)
– 1 cup broccoli florets (fresh or frozen—both work great)
– 1 red bell pepper, sliced (for color and a sweet crunch)
– 2 green onions, chopped (save the greens for garnish)
– 1 tsp red pepper flakes (adjust to your heat preference)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the dried wheat noodles and cook for 8-10 minutes, stirring occasionally, until al dente.
3. Drain the noodles and rinse under cold water to stop the cooking process; set aside.
4. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the thinly sliced pork loin and cook for 4-5 minutes, stirring frequently, until no longer pink.
6. Push the pork to one side of the wok and add minced garlic, grated ginger, and crushed Szechuan peppercorns; sauté for 1 minute until fragrant.
7. Stir in soy sauce, rice vinegar, and sugar, mixing everything together in the wok.
8. Add broccoli florets and sliced red bell pepper, cooking for 3-4 minutes until vegetables are tender-crisp.
9. Tip: If the wok gets too dry, splash in a tablespoon of water to prevent burning.
10. Add the cooked noodles to the wok, tossing to coat evenly with the sauce and ingredients.
11. Sprinkle in red pepper flakes and chopped green onions, reserving some greens for garnish.
12. Cook for another 2 minutes, stirring constantly, until everything is heated through and well combined.
13. Tip: For extra depth, let the noodles sit for a minute off heat to absorb the flavors.
14. Serve immediately, garnished with the reserved green onion greens.
15. Tip: Pair with a cold beer or iced tea to cool down the spice—it’s a game-changer!
Whoa, the noodles have this amazing chewy texture that soaks up all that spicy, numbing Szechuan sauce. The pork stays tender, and the veggies add a fresh crunch—perfect for piling high in a bowl. Try topping it with a fried egg for a creamy twist, or serve it alongside some quick-pickled cucumbers to balance the heat.
Italian Stuffed Pork Cannelloni
Hey there, you know those cozy Sunday dinners that just hit different? This Italian stuffed pork cannelloni is exactly that kind of comfort food—rich, cheesy, and totally worth the effort. Let’s get rolling!
Ingredients
– 1 lb ground pork (I like using a mix of lean and a bit of fatty for flavor)
– 12 cannelloni tubes (the dried ones work perfectly here)
– 2 cups ricotta cheese (full-fat for that creamy texture we love)
– 1 cup shredded mozzarella cheese (I always grab the low-moisture kind—it melts better)
– 1/2 cup grated Parmesan cheese (freshly grated makes a huge difference, trust me)
– 1 large egg (room temp helps it blend smoothly into the filling)
– 2 tbsp extra virgin olive oil (my go-to for sautéing—it adds a nice fruity note)
– 1 small onion, finely chopped (yellow onions are my preference for sweetness)
– 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
– 24 oz jar marinara sauce (pick your favorite brand—I’m all about that homemade vibe)
– 1 tsp dried oregano (crush it between your fingers to wake up the flavor)
– Salt and black pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper, then adjust)
Instructions
1. Preheat your oven to 375°F—this ensures everything bakes evenly.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the cannelloni tubes and cook for 8 minutes until al dente, then drain and set aside to cool. Tip: Don’t overcook them, or they might tear when stuffing.
4. In a skillet, heat the olive oil over medium heat for 1 minute until shimmering.
5. Add the chopped onion and sauté for 5 minutes until translucent.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Add the ground pork, breaking it up with a spoon, and cook for 7-8 minutes until no pink remains.
8. Season with dried oregano, salt, and black pepper, then remove from heat and let cool slightly.
9. In a bowl, combine the ricotta, mozzarella, Parmesan, and egg, mixing well.
10. Fold the cooled pork mixture into the cheese mixture until fully incorporated. Tip: Let the pork cool a bit to avoid cooking the egg.
11. Spoon the filling into a piping bag or plastic bag with a corner cut off.
12. Gently pipe the filling into each cannelloni tube, filling them completely but not overstuffing. Tip: Work slowly to avoid splits—it’s okay if some filling peeks out.
13. Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
14. Arrange the stuffed cannelloni in a single layer over the sauce.
15. Pour the remaining marinara sauce evenly over the top.
16. Sprinkle with extra Parmesan if desired, then cover with foil.
17. Bake for 25 minutes covered, then remove the foil and bake for another 10 minutes until bubbly and golden.
18. Let it rest for 5 minutes before serving to set up. Very tender pasta tubes cradle that savory pork and cheese filling, with a tangy marinara that brings it all together. Serve it with a crisp salad or garlic bread for a meal that feels straight from a nonna’s kitchen—leftovers reheat like a dream, too!
Ginger Soy Pork Lo Mein
Heads up, this ginger soy pork lo mein is about to become your new weeknight hero—it’s savory, slurpable, and ready in no time. You’ll love how the ginger and soy come together with tender pork and chewy noodles. Perfect for when you’re craving something cozy but don’t want to fuss.
Ingredients
– 8 oz pork tenderloin, thinly sliced (I like to freeze it for 15 minutes first to make slicing easier)
– 8 oz lo mein noodles (fresh or dried—both work, but fresh gives that authentic chew)
– 2 tbsp vegetable oil (a neutral oil here lets the other flavors shine)
– 3 cloves garlic, minced (fresh is best for that punchy aroma)
– 1 tbsp fresh ginger, grated (don’t skip this—it’s the star!)
– 1/4 cup low-sodium soy sauce (I go for low-sodium to control the saltiness)
– 1 tbsp hoisin sauce (adds a touch of sweetness and depth)
– 1 tsp sesame oil (toasted kind for that nutty finish)
– 2 cups shredded cabbage (adds crunch and cooks down nicely)
– 1/2 cup shredded carrots (for color and a hint of sweetness)
– 2 green onions, sliced (save some for garnish—it makes it pretty)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook according to package directions, usually 3-4 minutes for fresh or 8-10 minutes for dried, until al dente.
3. Drain the noodles and rinse under cold water to stop the cooking; set aside. Tip: Rinsing prevents them from sticking together.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
5. Add the sliced pork to the skillet and cook for 3-4 minutes, stirring occasionally, until no longer pink and lightly browned.
6. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds, until fragrant. Tip: Don’t let the garlic burn—it can turn bitter fast.
7. Stir in the shredded cabbage and carrots, and cook for 2-3 minutes, until the vegetables start to soften but still have a bit of crunch.
8. Pour in the low-sodium soy sauce, hoisin sauce, and sesame oil, stirring to combine everything evenly.
9. Add the cooked noodles to the skillet and toss gently with tongs to coat them in the sauce and mix with the pork and vegetables, cooking for 1-2 minutes until heated through. Tip: Tossing instead of stirring helps keep the noodles intact.
10. Remove from heat and garnish with the sliced green onions.
My favorite part is the way the noodles soak up that ginger-soy goodness, with each bite offering a mix of tender pork and crisp veggies. Serve it straight from the skillet for a fun family-style meal, or top with extra green onions and a drizzle of sriracha if you like a little heat.
Parmesan Pork and Broccoli Spaghetti
Zesty and comforting, this Parmesan pork and broccoli spaghetti is your new weeknight hero. You’ll love how quickly it comes together while still feeling totally gourmet.
Ingredients
– 8 oz spaghetti (I always use bronze-cut for that perfect sauce grip)
– 1 lb pork tenderloin, cut into 1-inch cubes (trim any silver skin first)
– 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
– 3 cloves garlic, minced (don’t skimp—fresh makes all the difference)
– 1/2 cup grated Parmesan cheese (the good stuff, not the canned kind)
– 2 tbsp olive oil (extra virgin is my go-to for flavor)
– 1/2 tsp red pepper flakes (adjust if you like less heat)
– Salt and black pepper to taste (I use kosher salt for even seasoning)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook for 8-10 minutes, until al dente, stirring occasionally to prevent sticking.
3. Drain the spaghetti, reserving 1/2 cup of pasta water for later.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add the pork cubes and season with salt and black pepper.
6. Cook the pork for 5-6 minutes, turning occasionally, until browned and cooked through.
7. Remove the pork from the skillet and set aside.
8. Add the remaining 1 tbsp olive oil to the same skillet.
9. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
10. Tip: Don’t let the garlic burn—it turns bitter fast!
11. Add the broccoli florets and 2 tbsp of the reserved pasta water.
12. Cover and cook for 3-4 minutes, until the broccoli is bright green and tender-crisp.
13. Return the cooked pork to the skillet.
14. Add the drained spaghetti and the remaining reserved pasta water.
15. Toss everything together until well combined and heated through.
16. Tip: The starchy pasta water helps create a silky sauce that clings to every strand.
17. Remove from heat and stir in the grated Parmesan cheese.
18. Tip: Adding cheese off the heat prevents it from clumping and keeps it creamy.
19. Season with additional salt and pepper if needed.
Aromatic garlic and a hint of heat from the red pepper flakes make this dish irresistible. The tender pork and crisp-tender broccoli pair perfectly with the cheesy, saucy spaghetti—try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit.
Pork Tenderloin Alfredo with Fettuccine
Ever have one of those nights where you crave something comforting but don’t want to spend hours in the kitchen? This pork tenderloin alfredo with fettuccine hits the spot—it’s creamy, savory, and surprisingly easy to pull together.
Ingredients
– 1 lb pork tenderloin, trimmed and sliced into 1-inch medallions (I like to pat them dry with paper towels for a better sear)
– 8 oz fettuccine pasta
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 3 cloves garlic, minced (fresh is best here for that punchy aroma)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp unsalted butter
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp dried thyme (or fresh if you have it)
– 2 tbsp chopped fresh parsley for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Season the pork medallions with salt, pepper, and dried thyme.
5. Add the pork to the skillet and sear for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 145°F.
6. Remove the pork from the skillet and set aside on a plate.
7. Reduce the heat to medium and add the butter to the same skillet.
8. Sauté the minced garlic for 1 minute until fragrant, being careful not to burn it.
9. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
10. Stir in the Parmesan cheese until melted and the sauce is smooth, about 2-3 minutes.
11. Drain the cooked fettuccine and add it directly to the skillet with the alfredo sauce.
12. Toss the pasta to coat evenly in the sauce.
13. Slice the seared pork into thin strips and arrange them over the pasta.
14. Garnish with chopped fresh parsley and extra Parmesan if desired.
Tip: For a richer sauce, let the cream reduce slightly before adding the cheese. Tip: Don’t overcrowd the skillet when searing the pork to get a good crust. Tip: Reserve a bit of pasta water to thin the sauce if it gets too thick.
The tender pork pairs perfectly with the velvety alfredo sauce, and the fettuccine soaks up all that creamy goodness. Serve it with a simple side salad or some garlic bread to round out the meal—it’s a crowd-pleaser every time.
Conclusion
Feast your eyes on these 23 irresistible pork pasta recipes! From creamy carbonara to zesty rigatoni, there’s something for every craving. We hope you found your next family favorite—give one a try tonight and let us know which dish stole your heart in the comments below. Don’t forget to share the love by pinning this roundup for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
