Lagga Rigate multicolore

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 pack of tomatoes (plum or cocktail tomatoes)
• 2 bell peppers, red and yellow
• 1 pack of lamb’s lettuce
• 1 bunch of sage
• 1 bunch of thyme
• 40 g honey, approx. 2 tbsp
• Soy sauce
• 1 liter beef broth
• 200 ml milk
• 500 g pork medallions
• salt and pepper
• 500 g penne rigate
• e.g. margarine or butter
• n. B. Roux for binding

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

colorful pasta with pork

First, wash and chop the vegetables and set aside. Leave the thyme and sage whole and just wash them. For the sauce, bring the beef broth to a boil and pour it into a large pot. Mix it with the milk and add plenty of pepper. No salt! The broth already contains enough salt. Stir in a few generous splashes of soy sauce and the honey. Add about half of the sage and thyme, including the stems, to the sauce and stir in. Bring to a boil briefly, stirring constantly, and then let it simmer. Now stir in the vegetables so they can infuse the sauce with their flavor. For the meat, heat a little oil in a pan and add the other half of the sage and thyme to the pan. Cut the meat into cubes, season with salt and pepper, and fry in the pan. When the meat is seared on all sides, fry briefly on the highest heat until golden brown. Then add the meat, without the herbs, to the sauce and cook gently until cooked through. Bring salted pasta water to a boil in a large pot and cook the pasta according to the package instructions. To prevent the pasta from sticking together, add a little margarine or butter to the pasta water. Toward the end of the cooking time, remove the sage and thyme from the sauce and thicken the sauce slightly. To do this, thicken with enough flour until the sauce reaches the desired consistency. When the pasta is al dente, drain the pasta in a colander and add it to the saucepan. The meat should now be fully cooked.