Creamy pork mince and tomato penne

    30 min

    So quick, so tasty! Tomato pasta sauce with onion, green pepper, minced pork and soured cream covers penne pasta in a creamy, savoury blanket and all that's left is for you to tuck in!

    91 people made this

    Serves: 4 

    • 450g penne pasta
    • 30g butter
    • 1/4 large white onion, chopped
    • 1/2 large green pepper, finely chopped
    • 450g pork mince
    • 450g pasta sauce
    • 230g soured cream

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a large heavy frying pan over medium heat. Sauté onion and pepper until soft, about 5 minutes. Add minced pork, and cook until evenly brown. Drain excess fat.
    3. In a large pot, heat pasta sauce until bubbling. Stir in pork mixture, cooked pasta and soured cream. Cook until heated through, about 5 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (86)


    This was pretty good, though I did make a few minor changes. I added 3 cloves of garlic (minced) which I sauteed with the onion and pepper, and I added a bit of Italian seasoning to the sauce. After mixing everything together as in step 3, I put it in a casserole dish, sprinkled mozzarella cheese on top, and put it in the oven just long enough to melt the cheese. It was greatly enjoyed by my family, and was very easy to make.  -  22 Oct 2007  (Review from Allrecipes US | Canada)


    My family loved this recipe! They want it twice a month. I used a pound of medium-hot sausage and light sour cream. I kept the pasta seperate from the sauce, so I could reheat the sauce days later and serve it with fresh pasta. Delicious!  -  22 Jan 2003  (Review from Allrecipes US | Canada)


    Okay my husband REALLY turned up his nose at this as I was making it, but loved it once he tried some. The only modification I made to this recipe was to use spicy sausage (bulk) instead of ground pork; the change was perfect.  -  09 Dec 2010  (Review from Allrecipes US | Canada)