Pork, Paprika and Poppy Seeds with Pasta

By learen

Easy and quick.

Ingredients

• 1 pound pasta (pappardelle is good)
• 3/4 ounce butter
• 1 1/2 tablespoons oil
• 1 medium onion, thinly sliced
• 1 clove garlic, crushed
• 2 teaspoons sweet paprika
• pinch of cayenne
• 1 pound lean pork, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon dry white wine
• 1 tablespoon tomato paste
• 10 ounces sour cream
• 5 ounces button mushrooms, sliced
• 2 teaspoons poppy seeds
• 2 tablespoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

COOK the pappardelle (or wide egg noodles) in a large pan of salted water al dente. Drain and return to the pan.

HEAT the butter and 1/2 tablespoon of oil in a frying pan and gently fry the sliced onion for 6-8 minutes, or until soft. Add the garlic, paprika, cayenne pepper, pork and parsley and season to taste with pepper. Saute quickly over high heat until the pork is done. Add the wine, bring to a boil and stir briefly, for about 10 seconds. Add the tomato paste and sour cream and stir until combined. Stir in the mushrooms and adjust the seasoning.

Stir the remaining oil and poppy seeds through the noodles. Serve the pork spooned over the pasta. Garnish with fresh parsley before serving.