There’s nothing sexy about brown rice pasta (when you can’t have gluten, there aren’t many options). But cloak it in a warm, spicy red sauce and it’s like slipping into a smooth, silk gown and saying, “Look at me, baby. Give me a whirl. Give me a twirl with your fork.”
Today, I took Grandma’s meat sauce recipe and va-va vamped it into my own version of smoky arrabiata with bits of shredded pork tenderloin. That’s right. Mama’s got a brand new man-grabbin’ sauce.
Arrabiata means “angry” in Italian, but this crushed red pepper-and-tomato sauce is the gastronomical equivalent to world peace, or simply, make-up sex.
Try this recipe tonight. It’ll blow stars out of the sky, and absolutely, positively stun your guy (and if you’re a guy reading this, make the sauce for your lady and you’ll have an Herbal Essences commercial waiting to happen).
What You Need:
- 2 cans crushed tomatoes (preferably from San Marzano)
- 1 large white or Vidalia onion, diced
- 1 fresh pork tenderloin–1 lb. (can serve up to 4 people)
- 1-2 tbsp. extra virgin olive oil
- 1-2 tsp. crushed red pepper flakes (or more)
- fresh basil (dried, if you must)
- fresh parsley
- 1/4 to 1/2 cup red wine (good, drinkable quality)
- brown rice pasta (or any other pasta if you’re not gluten intolerant)
What To Do:
- In a large sauce pot over medium-high heat, sear your pork tenderloin in olive oil and brown it on all sides.
- Then, you can choose to: (a) wrap the tenderloin in foil and bake at 325° for 45 minutes per pound or (b) set the tenderloin aside to rest, then add to sauce in a few minutes so it cooks in the sauce for a few hours. Choose (a) if you’re short on time.
- Add a bit more olive oil, then add the onions and some of the red-pepper flakes. Allow the onions to become soft and translucent.
- In order to de-glaze your pan, turn down the heat and pour 1/4 to 1/2 cup red wine in the pot. Turn the heat back up.
- Add the tomatoes, basil, parsley and a few more red pepper flakes (if desired).
- Cover and simmer on medium heat, stirring occasionally.
- You may allow the sauce to simmer while the pork bakes, and then once the pork is completely cooked, shred it and add it to the sauce.
OR let the seared pork finish cooking in the sauce for 1-2 hours on medium low-to-medium heat. It will become tender and fall apart in the sauce.
- Cook your pasta in boiling water until al dente (about 12 minutes).
- Ladle some of the sauce onto a skillet over medium heat, adding the cooked pasta and a bit of the pasta water to prevent it from sticking. Then toss in some extra basil and parsley. To make it hot-hot-hot, sprinkle even more pepper. Mix everything together, then turn off the heat.
Serve on a clean, warm plate with a glass of red wine. Jaws (and perhaps pants) will be dropping right about now.