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  • Writer's pictureLaura B

Pork and Pasta, A Recipe

Updated: Feb 18, 2022

By Laura Bissessar

Italian food was never my jam until I met my husband. I grew up on Caribbean food and whatever my friends ate. And also the worst Italian food known to South Florida... which is most of it.

South Florida is known for many things in the foodie world - key lime pie, fresh mahi-mahi, the BEST Caribbean food outside of the islands themselves, and the life-giving Cuban jet fuel that is known as the Colada, amongst many things.

What it's not known for, is its Italian food. Rather, its Italian-American food. You know, the places that serve buffalo chicken wings as appetizers.
Is it rude to hate this so much?

That's what I thought Italian food was growing up, so the idea of a "spaghetti dinner" never really appealed to me. The closest I ever got to making Italian food was when I would throw together angel hair pasta, a jar of tomato sauce, and a hot dog for my single-person dinner. Not to mention I would drown it in my Dad's homemade hot sauce to remove any trace of authenticity left if there was any.

The Story

But all of this tragic behavior changed when I started dating my now-husband 7 years ago. Sure, he's got some Italian heritage. But also, he grew up in Pittsburgh, PA, where you can get the good stuff EVERYWHERE.

I learned about fresh pasta, Bronzino, and best of all, where the REAL Italian restaurants were in this freaking town! So of course, being a lover of cooking, I began to incorporate Italian recipes into my tiny kitchen.

The recipe I'm about to introduce is one I made up after a few years of experimenting with Italian flavors. Not to sound fancy or anything, but I bought a bunch of random stuff at #WholeFoods one day and came out with something my husband overeats every time I make it.

So I hope you like it too!

The Recipe

Cooking Notes

The most important detail to this recipe is to use excellent quality ingredients. Don't cheap out here unless that shit is on sale! This is a simple dish, so every ingredient matters.

Some examples include using organic veggies, humanely raised pork, Himalayan pink salt or sea salt, and especially pure organic extra virgin olive oil (none of the fake stuff!). Dried pasta will never compare to fresh, but with proper preparation... it'll still never compare, but it will taste great with all of your other deliciously chosen ingredients!


Always remember to let your pasta breathe in the pot. Meaning, use a big pot and lots of water. I see you trying to use a saucepan. Don't do it.

Dat space


Use a large, heavy pot for cooking. This ensures even heat distribution, and when my recipe calls for pushing things to one side of the pot, it's kind of necessary.


Substitutions can be made - a good recipe allows for them. This recipe is delicious with whole wheat orzo, which I made one day when I forgot what was in the pantry. And you can use a teaspoon or so of Italian seasoning instead of individual dried herbs. Also, vinegar is a personal choice. If you don't like too much vinegar flavor, use less. Lastly, sometimes I like to throw in a few handfuls of spinach in big one-pot meals. I actually did that this time for these photos. Surprise! More nutrition!



To quote one of my PBS favorites - "Tutti a tavola a mangiare!" ("Everyone to the table to eat")

All photos and content are original by Laura Bissessar.

Please do not use without my written consent. Thank you!

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