Penne with Pork Loin and Salsa

Name: Penne with Pork Loin and Salsa
Total time: 30 min
Yield: 6
Ingredients: 4 large fresh salsa leaves; 1/2 teaspoon of thyme; 3 cloves of garlic, peeled; 1/3 cup of olive oil; 2 tablespoons of butter; 750g pork loin, ground; 750g ripe tomato, diced or 1 1/2 cups of canned crushed tomatoes; 500g short pasta, type penne or fusilli; 1/2 cup heavy cream (120ml); Salt and black pepper to taste

1
4 large fresh salsa leaves
2
1/2 teaspoon of thyme
3
3 cloves of garlic, peeled
4
1/3 cup of olive oil
5
2 tablespoons of butter
6
750g pork loin, ground
7
750g ripe tomato, diced or 1 1/2 cups of canned crushed tomatoes
8
500g short pasta, type penne or fusilli
9
1/2 cup heavy cream (120ml)
10
Salt and black pepper to taste

Ingredients

1
4 large fresh salsa leaves
2
1/2 teaspoon of thyme
3
3 cloves of garlic, peeled
4
1/3 cup of olive oil
5
2 tablespoons of butter
6
750g pork loin, ground
7
750g ripe tomato, diced or 1 1/2 cups of canned crushed tomatoes
8
500g short pasta, type penne or fusilli
9
1/2 cup heavy cream (120ml)
10
Salt and black pepper to taste

Directions

1
Chop the salsa, thyme, and garlic
2
Heat a large skillet over medium heat with olive oil and butter
3
When the butter melts, add the ground pork loin and cook for 10 minutes, stirring frequently with a wooden spoon
4
Add the tomato and cook for 15 minutes, covered, over low heat, stirring occasionally
5
Season with salt and black pepper to taste
6
Boil a large pot of salted water until the pasta is al dente
7
Drain the pasta and add it to the skillet with the sauce, cooking for 1 minute, stirring frequently
8
Add the heavy cream in 1/4 cup increments, stirring with a wooden spoon
9
Cook until the pasta absorbs the sauce
10
Serve immediately
11
(Calories per serving: 748)