Penne pasta with pork mince, chorizo and kalamata olive sauce

    28 min

    Minced pork, earthy chorizo and salty kalamata olives make a spicy, rich pasta sauce that hints of the Mediterranean. Serve over a penne pasta, preferably a wholewheat penne, to give the thick sauce something to cling to.


    Ayrshire, Scotland, UK
    24 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 500g lean minced pork
    • 1 large onion, finely chopped
    • 1 carrot, peeled and finely chopped
    • 2 celery sticks, finely chopped
    • 4 garlic cloves, crushed
    • 1 (400g) tin chopped tomatoes
    • 450g tomato passata
    • 50g pitted kalamata olives, coarsely chopped
    • 1 teaspoon dried oregano, or to taste
    • 400g penne pasta
    • 50g chorizo, cut into cubes
    • grated Parmesan cheese, to serve

    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Heat a large, deep frying pan with the olive oil. Crumble the pork into the pan and fry over a high heat for 2 minutes to break up the meat and brown it.
    2. Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes, passata and kalamata olives. Stir well, then add the oregano. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
    3. While the sauce is cooking, bring a pan of salted water to the boil and cook the penne pasta until al dente, about 10 minutes. Drain.
    4. While the pasta is cooking, fry the chorizo in a frying pan over medium heat without any additional oil for 2 minutes.
    5. Taste the sauce and adjust the seasoning, then combine with the hot pasta. Toss gently, scatter over the chorizo, and serve immediately with grated Parmesan cheese.


    You could use veal mince instead of pork mince in this recipe. Also, instead of chorizo, you could use pancetta cubes.

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