Best 8 Spaghetti With Pork And Peanut Sauce Recipes

SPICY PEANUT BUTTER-PORK PASTA

Steps:

• Cook and drain pasta as directed on package. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook pork, onion, gingerroot and garlic in oil, stirring occasionally, until pork is no longer pink; reduce heat to low.
• Stir in peanut butter, chili sauce, sesame oil, salt and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Heat to boiling; reduce heat to low. Simmer uncovered about 5 minutes, stirring frequently, until sauce is slightly thickened. Add pasta, green onions and tomatoes; toss until well coated.

CHINESE NOODLES WITH PORK & SPICY PEANUT SAUCE

Steps:

• Set a large pot of water to boil for the pasta. Cook the noodles according to the package directions and drain. While you're waiting for the water to boil, start assembling the pork and sauce. Assemble the sauce: Use a fork to whisk together the chicken broth, hoisin sauce, and soy sauce together in a glass measuring cup. Set near the stovetop. Brown the pork: Heat 1 tablespoon canola oil in a large sauté pan over medium heat. Brown the pork until no longer pink, breaking it up with the back of a spoon as you go. Add the red pepper flakes, half of the green onions, garlic, and ginger. Stir to combine. Heat until fragrant. Pour in the pre-whisked sauce and add the two tablespoons of peanut butter. Stir to combine. Heat until sauce bubbles and thickens and then reduce heat to low and keep warm while the pasta finishes cooking. Add the drained noodles to the sauté pan and toss together with a pair of tongs so that they are all coated with sauce. Garnish with remaining green onions and serve.

PORK IN PEANUT SAUCE

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

SPAGHETTI WITH PORK AND PEANUT SAUCE

Steps:

• In a heavy skillet cook the pork in the oil over moderate heat, stirring and breaking up the lumps, until it is no longer pink, add 2 teaspoons of the sugar, the garlic, the gingerroot, and 1 tablespoon of the soy sauce, and sauté the mixture over high heat until the pork is browned. In a blender blend together the remaining 3 tablespoons soy sauce, the lemon juice, the sesame oil, the remaining 2 teaspoons sugar, and the peanut butter and add enough of the hot water to thin the sauce to the desired consistency.
• in a kettle of boiling salted water boil the spaghetti until it is al dente, drain it well, and in a large bowl toss it with the pork mixture, the peanut sauce, the scallion greens, and salt and pepper to taste.

SPAGHETTI PORK CHOPS

Steps:

• In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.

SPAGHETTI WITH PORK LOIN SAUCE

Steps:

• Place a large heavy casserole over medium heat. Add olive oil and pancetta, and sauté until pancetta begins to brown, 1 to 2 minutes. Add onion, garlic, bay leaves, and rosemary. Sauté until the onion is translucent, 2 to 3 minutes.
• Increase heat to medium-high. Push onion mixture aside and add pork chop(s). Brown lightly on all sides, also stirring the onions to prevent burning. Add wine and use a wooden spatula to mix everything together, scraping the pan. Add tomatoes, breaking them up with a spatula. Season with salt to taste. Bring to a boil, cover, lower heat and simmer until meat is almost falling off the bone, about 1 1/2 hours.
• Remove pork, cool slightly, finely shred the meat, return it to the casserole and discard the bone. Over medium-high heat reduce sauce slightly, about 5 minutes, then remove from heat and keep warm.
• While the sauce is reducing, bring a large pot of lightly salted water to a boil. Add spaghetti and cook just until al dente, about 8 minutes. Reserve about 1/2 cup of the cooking water, then drain well. Return spaghetti to the pot and add the sauce. Stir well, adding a little of the reserved cooking water if the sauce seems too thick. Serve with grated pecorino passed separately.

PASTA WITH PEANUT SAUCE

Steps:

• Cook angel hair pasta in a large pot of boiling water until al dente.
• Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
• Saute chicken until done. Set aside.
• Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.

THAI PASTA WITH SPICY PEANUT SAUCE

Steps:

• Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.