Red tagliolini with peas and pork

I don't know how it happens, but every time I go to tidy up the pasta cupboard, I end up pulling out some colorful things that I don't have the heart to leave forgotten. Last time, I found some red tagliolini, which are like short, fresh tagliatelle with chili peppers—I picked them up on a whim, thinking I’d see if they were any good. The thing is, the first time I made them, I just added olive oil and parmesan, and honestly, they had no flavor. Too bland. I quickly concluded that since they are red and spicy, they could really use some meat and greens to make the meal more appealing. Peas jumped out at me from the freezer, and I already had some pork shoulder cut into pieces. I don't know why, but for me, meat always turns out better when I roast it in the oven rather than cooking it on the stovetop. And that's how I ended up making this combination about 3-4 times. It's quick, honestly, and has a nice contrast: spicy, sweet, tender, crunchy… pretty much everything you need.

Time? About an hour, of which you actually work for about 15 minutes. The rest is taken care of by the oven and boiling water. Servings… it usually yields about 3-4 for us, depending on how hungry everyone is, but if you put a large platter in the middle, it works for guests too. It's not hard to make at all. You just need to know how to cut some meat and not forget the pasta on the stove, that’s all.

Why do I keep coming back to this recipe? Because it’s a Sunday meal that works just as well on Tuesday. It’s simple, you don’t spend forever cleaning and cooking, and the colors look like you’ve made something complicated, when in fact you just tossed in what you had in the fridge. And yet, it’s not boring at all. Those sweet peas go perfectly with the spiciness and tender meat, and the red pasta, what can I say, is something entirely different from plain spaghetti.

Let me tell you what you need, as you might already have most of the ingredients.

500 g pork (I use shoulder or boneless neck, with a bit of fat, it turns out more tender and flavorful)
1 head of garlic (I use the whole thing, I don’t skimp, because it’s not so strong when roasted)
1 tablespoon tomato paste (it adds flavor and a bit of color to the sauce, don’t skip it)
1 pinch of Szechuan pepper (this is fancy, but you can use regular pepper, I only add it if I feel like something more aromatic)
1/2 teaspoon Eros Pista (chopped chili in a jar, or any chili paste, but don’t overdo it, it’s not a contest)
250 g red chili tagliolini (or other red pasta, if you can find it; if not, use regular pasta and add a bit of chili while boiling, if you want to complicate things)
250 g frozen green peas (fresh if it’s in season; otherwise, no need to spend time cleaning)
Green onions, fresh parsley, red pepper (for garnish, I add as much as I feel like; it’s not the end of the world if you forget one)
50 ml oil (sunflower or olive oil, there’s really not much difference when roasting)
Salt (to taste, but don’t forget to add it to the boiling water for the pasta)

Alright, let me tell you how I make it. It’s nothing complicated, but every step matters so you don’t end up with a bland stew and sticky pasta.

1. The meat, first of all. Cut it into fairly large cubes, about the size of a good bite (not too small, or it will dry out). I put it directly into a baking dish that I know can hold everything without crowding. On top, I sprinkle salt, pepper (if you want something more exotic, add Szechuan), toss in the peeled and crushed garlic (don’t chop it, just crush it with the knife blade, like for mujdei, to release flavor without exploding in your mouth). I spread the tomato paste over the pieces of meat, and on top, I add Eros Pista or any other chili—this is where you see how brave you are, so it doesn’t turn out just spicy.

2. I drizzle everything with oil, about 50 ml, not too much, not too little—just enough to prevent burning. Pour in about 250 ml of water, no more, just to keep it from drying out in the oven. I mix it once or twice to distribute the spices, nothing fancy is needed. I cover it with aluminum foil (don’t leave it uncovered, or it will dry out) and put it in the preheated oven at 180-200 degrees for about 40 minutes. If you like the meat browned at the end, take off the foil for the last 10 minutes, but don’t wander off, it burns quickly.

3. While the meat is roasting, I take a large pot, fill it with salted water (a lot, about 2-3 liters), and when it boils, I toss in the pasta and peas (yes, I cook them together to avoid dirtying two pots—and they finish cooking at the same time, so don’t stress). The colored pasta cooks quickly, in 3-4 minutes, just like the frozen peas. If you’re using dried pasta, check to make sure it doesn’t turn mushy; taste it to be al dente. Drain them well (don’t rinse! just drain the water).

4. On a large platter, I place the pasta mixed with the peas (it’s not necessary to mix them perfectly; they look even nicer if they’re mixed chaotically), and on top, I pour the meat with that reddish, aromatic sauce left in the dish. If you want, sprinkle some finely chopped green onion, parsley, and a few strips of raw red pepper for color and a bit of crunch.

5. Done. At my place, we eat straight from the platter, each with their own fork, so there’s no need to portion it out on plates.

And now for the part with tips, variations, and ideas, because I’ve already made some mistakes and learned from my own experiences.

Tips and Tricks

Be careful with the meat: don’t cut it too small, because you don’t want it to be like a schnitzel; you want it to be tender so you can feel you’ve put in some meat, not just a stew.
Don’t add too much water in the oven—if you see that all the liquid has evaporated after 30 minutes, add a bit more, so it doesn’t dry out.
Don’t skimp on the garlic, but don’t use old, dried garlic that will ruin the flavor. It’s better to use a little of fresh garlic if you can.
If you can’t handle too much spice, use half the amount of chili and taste it towards the end; you can always add more when serving.
Make sure the frozen peas are decent quality, not stuff that’s been in the freezer for three years, or they’ll turn mushy and tasteless.

Substitutions and Adaptations

You can use any meat you have: thinly sliced beef, chicken breast (but reduce the oven time to 25 minutes), or even large mushrooms if you want a vegetarian option. It can also be made without meat, but then make a sauce from onion, garlic, tomato paste, and a bit of white wine to prevent the pasta from being dry.
If you can’t find red tagliolini, use regular tagliatelle or any flat pasta. If you have dried pasta, increase the cooking time, but don’t let it turn mushy.
For gluten-free, use gluten-free pasta—there’s no fun in not eating if you can’t otherwise.
If you don’t have Eros Pista, use chopped chili, chili flakes, or even homemade chili paste.
For peas, you can also use fresh peas; just boil them for about 3-4 minutes beforehand so they don’t remain woody.

Variations

I’ve tried it with smoked bacon instead of pork. It’s good, especially if you don’t want to spend too much time in the oven—you just quickly fry it in a pan, sauté it with garlic, and pour it over the pasta and peas.
If you’re in the mood for something creamier, add two tablespoons of sour cream to the meat sauce after taking it out of the oven, mix well, and you’ll see how well it goes.
You can also sprinkle some grated salty cheese on top, but not too much, so it doesn’t overpower the meat’s flavor.

Serving Ideas

It goes really well with a simple tomato salad with red onion and basil, as it cools down a bit after the spicy meat.
For drinks, we usually go best with a cold beer or a dry white wine; don’t serve red, as it will overpower the meat and chili flavors.
If you have guests, put everything on a large platter so everyone can serve themselves; it looks much more appetizing that way.
With homemade, warm bread, you can soak up the sauce left on the platter.

Questions I've asked myself or received from others

Can everything be made in advance and reheated?
Yes, but the pasta should be kept separate from the meat and sauce; otherwise, it will soak up too much. Reheat the meat with the sauce in the oven (covered, so it doesn’t dry out) at 160 degrees for about 10-15 minutes. You can blanch the pasta and peas for 1 minute in boiling water or just microwave them with a splash of oil.

If I don’t have colored pasta, what can I use?
Any flat pasta, even spaghetti or penne, it’s no tragedy. Colored pasta adds a bit of show, but the taste doesn’t change much if you use good pasta and don’t forget the salt while boiling.

Is it too spicy for kids?
Yes, as it’s written. For kids or if you can’t handle spice, omit the chili or just use a pinch and serve it separately at the table for those who want it.

Can I replace the peas with something else?
Sure, it also goes well with green beans cut into small pieces, broccoli (boiled for a few minutes), or even quickly sautéed spinach. It’s about color and flavor contrast, so any green you have will work.

What kind of meat works best?
Pork with a bit of fat (shoulder, neck) turns out the most flavorful and tender. Chicken is lighter, and with beef, be careful not to let it dry out. If you’re fasting, use large brown mushrooms or eggplant.

Nutritional values (approximate, per serving for 4 people)

It’s not exactly a diet meal, but it’s not a calorie bomb either, especially if you don’t eat half a tray with bread. A serving has around 550-600 kcal, with 30-35 g of protein (thanks to the meat and pasta), about 15-17 g of fat (depending on how fatty the meat is and how much oil you use), and approximately 65-70 g of carbohydrates, mostly from the pasta. The peas also add a bit of natural sugar and fiber, and if you put a lot of greens on top, you’ll increase the intake of vitamins K and C. It’s quite filling; you won’t feel the need for dessert or a snack afterward. The fat is fine if you don’t overdo it with the oil and meat, and the protein keeps you satisfied. If you want it lighter, use lean meat and whole wheat or gluten-free pasta.

How to store and reheat

If you have leftovers (which rarely happens at our place), keep everything separate: the meat with the sauce in a sealed container, the pasta and peas in another container in the fridge for up to 2 days. When reheating, put the sauce and meat in the oven (covered, so it doesn’t dry out) at 160 degrees for about 10-15 minutes. You can blanch the pasta and peas for 1 minute in boiling water or heat them directly in the microwave with a splash of water and oil. Don’t heat on high, or they will become gummy. If you have too much sauce, use it for another recipe (it’s great on boiled potatoes or plain rice). Be careful not to add the greens beforehand, only at serving, or they will wilt badly.

That’s how I make it, with little improvisations each time, depending on what I have on hand. I don’t claim it’s a culinary masterpiece, but I know for sure it doesn’t take half a day to make, and people eat it with gusto, leaving nothing on their plates.

Cut the meat into cubes, season with: pepper, hot pepper, garlic, salt, tomato paste. Place the meat in a tray, drizzle with oil, add 250 ml of water, and bake for 40 minutes. Boil the pasta and green peas in salted boiling water in the same pot. Drain the peas and pasta. Arrange them on a platter. Serve the pasta with spicy roasted pork. Garnish with red pepper, onion, and fresh parsley.

To my liking: tasty, visually appealing, and with little effort!

 Ingredients: 500 g pork meat, 1 head of garlic, 1 tablespoon tomato paste, 1 pinch of Szechuan pepper, 1/2 teaspoon Eros Pista (chopped chili pepper), 250 g tagliolini with red chili, 250 g frozen green peas, green onion, fresh parsley, red pepper for decoration, 50 ml oil, salt

 Tags:  paste pasta with peas