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Balsamic Pork Pomodoro Gemelli Recipe

Balsamic Pork Pomodoro Gemelli
Yield: 12 portions
Balsamic Pork Pomodoro Gemelli

Al dente gemelli with shredded pork loin and heaps of fresh vegetables topped with toasted pine nuts.

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Ingredients
  • ½ cup Olive oil
  • ¼ cup Garlic, minced
  • 1½ cup Spanish onion, diced ¼″
  • ¼ cup Capers, drained
  • 3 lbs. Pork loin, roasted, shredded
  • 3 cups Red bell peppers, roasted, diced ¾″
  • 3 cups Yellow bell peppers, roasted, diced ¾″
  • 12 oz. Balsamic vinegar
  • 6 lbs. Gemelli pasta, cooked al dente
  • 2 quarts + 1 cup Emma Bella Marinara Sauce
  • 1 tsp. Sea salt
  • 1 tsp. Freshly ground black pepper
  • ¾ cup Pine nuts, toasted
  • ¾ cup Romano cheese, shredded    
Directions
  1. Heat 2 tsp. of olive oil in a large sauté pan over medium-high heat. Add 1 tsp. garlic, 2 tbsp. onion, 1 tsp. capers and ½ cup shredded pork. Sauté until garlic and onion are translucent.
  2. Add ¼ cup red bell peppers, ¼ cup yellow bell peppers and 2 tbsp. balsamic vinegar. Sauté 1 minute or until heated through.
  3. Add 2 cups (7 oz.) gemelli pasta, 6 oz. Emma Bella Marinara Sauce, salt and pepper to taste. Heat through for 2 minutes, or until hot.
  4. Place finished pasta into a warm pasta bowl, garnish with 1 tbsp. pine nuts and 1 tbsp. Romano cheese. Serve immediately.