"The belly rules the mind."--Spanish Proverb

Pork Medallion Arrabbiata Recipe

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This recipe for Pork Medallion Arrabbiata, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli


8 ounces penne rigate
1 medium onion cut into wedges
1/2 each green and red bell pepper cut into strips
2 tablespoons olive oil
1 pound pork tenderloin cut into 1/2 inch slices
2 cloves garlic finely chopped
1 26 ounce jar Classico Spicy Red Pepper Pasta Sauce
1/4 teaspoon thyme leaves

Cook penne as package directs; drain
In large skillet, saute' onion and peppers in hot oil until tender
Remove from skillet
In same skillet, over high heat cook pork and garlic until pork is browned on both sides
Add pasta sauce and thyme; simmer 10 minutes
Add vegetables; heat through
Serve over hot penne




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