Red Wine, Pork and Tomato Sauce over Rosemary Garlic Linguine

First of all, being Lady T's guest blogger is not an easy task. I'm usually more of a sous chef, while she is not only a great cook (I've experienced this first hand) but also somewhat of a restaurant connoisseur! So I'm a bit nervous but someone had to take over while Lady T gets some much needed R & R! So here goes...

While visiting Pike Place Market in Seattle, Mr. K and I discovered a really interesting pasta vendor, selling dozens of flavored pastas and sauces, including chocolate flavored pasta (not a personal favorite, but Mr. K seemed to like it). The pasta is from "Pappardelle's, the Fine Art of Pasta" and one of the pastas we purchased was Rosemary Garlic Linguine. It came with a recommended recipe, which made for a delightful meal:

1 lb. Rosemary Garlic Linguine
1 tablespoon olive oil
1 1/2 lbs. pork spareribs, trim fat (we used pork chops instead - for those non-pork eaters, chicken or turkey are great substitutes!)
4 cloves garlic, minced
1/2 cup red wine
1- 28 oz. can whole tomatoes, drained, juice reserved, tomatoes chopped fine
2 1/2 teaspoons fresh rosemary, minced
Sea Salt
Freshly ground black pepper


1. Chop meat up into pieces, heat oil in large skillet over medium heat, add meat and brown on all sides, about 5-8 minutes.
2. Drain fat, remove meat to plate. Add garlic, rosemary, and wine to skillet, simmer, about 2 minutes. Return meat to skillet, add tomatoes and reserved juice (we used a can of chopped tomatoes with juice reserved).

3. Bring to boil, reduce to low, cover, and let simmer. Adjust seasoning with salt and pepper.

*Side note - its always nice to cook (Italian or any food) while enjoying a nice glass of red wine and cheese - in this case Colby Jack.
4. In a separate pan, cook pasta in boiling salted water until al dente (about 5-8 minutes). Drain.

5. To serve, toss sauce with drained pasta.

*This isn't part of the recipe, but Mr. I was nice enough to make a side of garlic bread - his instructions are as follows: in a frying pan, heat up some oil, add minced garlic. Add salt, pepper, crushed red pepper, oregeno to taste, simmer. Brush mixture onto bread. Toast bread in oven for 2-3 minutes.

Finito!!

As Lady T would say..... Hungry yet?