Linguine with Pork and Red Wine Sauce; more from Paris

I’ve been watching cooking shows again….

Well, not seriously watching, it’s more background noise when I’m in the kitchen.

I’ve heard this tip before but never tried it. I heard it several times over the course of a week so I finally succumbed to the nagging voices.

The tip? Drain the pasta before it’s fully cooked and finish it in the sauce.

It really works. The pasta gets more flavors ‘cooked’ in and finishing it in the sauce helps the sauce to thicken and cling to the pasta.

Of course it’s not going to work if you’re making a vat of sauce for the freezer but for a quick, skillet dinner it’s perfect.

One other note: I use the little tubs of chicken and beef base as flavoring a lot in winter cooking. For me it replaces salt but with a bit more flavor. Use it or not.

Linguine with Pork and Red Wine Sauce

Total time: 30 minutes


  • 1 pork tenderloin, 12oz (360gr), sliced
  • 4 shallots, chopped
  • 1 tbs olive oil
  • 1 tsp paprika
  • 1/2 tsp beef base, optional
  • 1/2 cup tomato sauce
  • 1 cup (8oz, 240ml) red wine
  • 1 tbs maizena (cornstarch) dissolved in 2 tbs water
  • 4oz (120gr) linguini or other long pasta

Linguine with Pork and Red Wine Sauce

  • Bring large pot of water to a boil for the pasta
  • When boiling add pasta and cook until almost, but not quite done…. 1 – 2 minutes less than needed.
  • Heat oil in a large skillet. Add shallots, paprika and sauté 5 minutes.
  • Add pork to skillet and sauté 3 minutes per side.
  • Add wine, tomato sauce and beef base if using.
  • Cover, reduce heat to low and simmer.
  • Just before pasta is ready add cornstarch mixture and stir until sauce thickens.
  • When pasta is ready, drain and add to skillet.
  • Simmer until pasta is done and sauce very thick, about 5 minutes.
  • Serve.

Print Recipe

And now a few photos from Paris…..

We went to the Musée des arts et métiers in Paris. Founded in 1794 it’s the museum of technology, crafts and work / industry.

Mon mari wanted to see it; I thought it would be interesting…..

We were both a little surprised at how much we loved it. It has something for everyone.

For the computer nerd, like me, there is something old like this comptometer, which is the precursor to the calculator that came before Google, the internet and mobile phones

And the Cray – the biggest, baddest computer around… in the 1970’s

Regarding the internet – this is the French Minitel

It was a pre-internet online service that was through-out France in the late ’70’s / early ’80’s….. 10 years before the WorldWideWeb. Users could make train or airline reservations, buy tickets, shop for clothes or food, etc.

Of course there were other things in the museum….

Like this collection of egg beaters.

And there were looms and spinning wheels and steam engines and cars and sewing machines and food processors and buses and train tracks and zippers and phones and televisions and telegraph and typewriters (both AZERTY and QWERTY) and on and on and on.

The front of the museum really caught my eye as we walked up in the rain….

Look familiar?

Last update on December 31, 2017

6 thoughts on “Linguine with Pork and Red Wine Sauce; more from Paris”

  1. I would love to finish my pasta in the sauce but husband doesn’t like it all mixed together. *sigh* I do add half a cup or so of the starchy pasta water to the sauce. It makes the sauce nice and smooth and velvety. 🙂

    Happy New Year to both you and Mon Mari. I know you’ve already celebrated there. Wishing you all the best in this new year to come.

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