Creamy Cajun pork pasta

By Drum Digital
08 May 2014

This creamy pasta dish is full of Cajun flavour and has a spicy little kick. It’s quick and easy to make for a light weeknight supper.

Serves 4-6

Preparation: 10 min

Cooking: 45 min

250 g fusilli pasta

salt and freshly ground pepper

15 ml (1 T) oil

4 bacon rashers, chopped

1 onion, sliced

500 g pork fillet, cubed

1 green pepper, diced

3 garlic cloves, crushed

45 ml (3 T) Cajun spice mix

5 ml (1 t) paprika

15 ml (1 T) flour

400 g tomato purée

60 ml (¼ c) sour cream

handful of chopped chives to garnish

  1. Cook the pasta in boiling salted water according to the packet instruction. Drain.
  2. Heat the oil in a pot over medium heat. Add the bacon and onion and cook, stirring, until slightly browned. Add the pork, green pepper, garlic, Cajun spice mix, paprika and black pepper. Cook while stirring until fragrant and the flavours are well combined.
  3. Add the flour, tomato purée and 250 ml (1 c) water, reduce heat, cover the pot and simmer for 30 minutes, stirring occasionally.
  4. Remove from the heat and stir in the sour cream and cooked pasta.
  5. Serve with the chives sprinkled on top.

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