Pasta with Pork leftovers

Pasta with Pork leftovers



¼ LB of cooked, roasted pork – chopped very fine

1 TSP pork fat (lard) to sauté cooked, roasted pork

1 Can Cream of Chicken

½ Can of Water

1 TBSP Ketchup and/or Tomato Paste

1 TSP Salt and Pepper

1 Pinch of Ground Anise

1 ½ Cup dry Penne pasta – than cooked according the instructions

¼ TSP fresh chopped Parsley – for cooking stock

¼ TSP fresh chopped Parsley – for garnish



Chop cooked/roasted pork leftovers to very fine consistency, sauté on pork fat (lard – for the flavour); but any good cooking oil is OK.

In large enough sauce pan, mix Cream of Chicken, Water, Ketchup, Salt, Pepper, and Anise; bring it to boil – reduce heat and sauté for about 5 minutes stirring constantly, remove from heat and add sautéed pork and well drained cooked Penne pasta.

If the finished product needs more thickening add some of the Penne cooking water and/or starch.

Can be served with a sprinkle of Cheese and Parsley on top, but it is very good even on it’s own.