I am not often left with lots of left-overs after a Sunday roast but it does happen occasionally. The usual manner of dealing with left-over roast is to sandwich it between fresh white bread, a generous dollop of mustard and perhaps a slice of cheese or two. But when I can hide it from the men in the house for long enough, I like to do something a bit more interesting with it and use it in a meal on Monday.
This idea could work with any roast meat you have left over but I think there are few things as delicious as moist roasted pork that has been shredded into a spicy and almost sweet tomato sauce. I would love to eat this on a piece of crusty baguette but Penne pasta was the second choice and I was delighted at the end result.
It really is the type of meal that takes minutes to put together as the meat is already cooked and the sauce can be rustled together in the same time it takes the water for the pasta to boil. I added some of the left-over crackling on top of the pasta and this touch was apparently what made it for my husband, but then again, I know when I want a new pair of shoes all I need to do is wave some crispy crackling in front of my husband’s nose. Serve the pasta with some bread to mop up the spicy sauce and a glass of red. I’m sure this is the solution to blue Mondays!
2-3 cups left-over roast meat (preferably pork), shredded or roughly chopped
1 onion, finely chopped
2 garlic cloves, finely sliced
1 tsp smoked paprika
2 tins chopped tomatoes
1 tbsp tomato paste
1 tbsp sugar
2 tsp chilli flakes
salt & pepper to taste
500g pasta, cooked al dente
- In a large pot, fry the onion and garlic until soft and translucent.
- Add the smoked paprika and fry for another minute before adding the chopped tomatoes and tomato paste.
- Add the sugar and chilli flakes and allow to simmer uncovered for 5-10 minutes.
- Add the meat and allow to simmer for another 5 minutes.
- Season to taste and serve over the cooked pasta.