WOO HOO, It is National Pasta Day!!! Let's Celebrate with a Giveaway!

It is National Pasta Day and I love to celebrate!!!

What better way to celebrate than with a gift!  I received an awesome package in the mail over the weekend from the people at Classico.

 Would you like to celebrate with me???  

Classico  has also offered five VIP coupons for free jars of Classico sauce! Just leave a comment about which Classico sauce you would like to try for your own pasta pairing at home.  I will select the 5 winners first thing Saturday morning, so to be eligible, please leave your comment no later than midnight EST on Friday October 19.  Please include an email address so I can notify the winners and obtain a mailing address.

 Last night was the perfect time to try out my new products and I decided to try a recipe from the Classico site.

I had some boneless pork chops and peppers, so their recipe for  Braised Pork Chops and Penne Sorrento was a perfect choice! I thinly sliced the peppers, along with an onion and sauteed them in a pan for about 5 minutes, until soft.  While they were cooking, I seasoned the pork chops with salt and pepper and lightly coated them with flour.  When the peppers were soft, I removed them from the pan

and heated a little more oil in the same skillet.  I browned the chops for about 3 minutes on each side. I stirred in the Classico pasta sauce, wine and thyme, turning the pork until well coated. I covered the pan, reduced the heat to medium low and simmered for 25 to 30 minutes, until the pork was tender and cooked through.  When the pork was just about done, I cooked the pasta in my new pasta pot.  While the pasta was cooking, I returned the onions and peppers to the skillet and cooked until heated through. Wow, this dish was amazing and SO easy to prepare!!  Great for a busy week night dinner.  I can't wait for the leftovers tonight!

 Braised Pork Chops over Penne Pasta

1 jar (24 oz.) Classico® Creamy Spinach and Parmesan Pasta Sauce
8 ounces Penne pasta
2 tablespoons olive oil, divided
1 medium onion, cut into thin strips, or about 3 cups
1 small green bell pepper, cut into thin strips, or about 1-1/2 cups
1 small red bell pepper, cut into thin strips, or about 1-1/2 cups
6 boneless center-cut pork chops, cut 3/4-in. thick, about 5 oz. each
3 tablespoons flour
1/2 cup dry white wine
1/2 tablespoon fresh chopped thyme
 

Cook pasta according to package instructions. Drain and keep warm.
Meanwhile, heat 1 Tbsp. of oil in a large skillet over medium high heat. Cook onion and peppers for 4 to 6 minutes, or until tender, stirring occasionally. Remove from skillet and set aside.
Season pork with salt and pepper if desired, and lightly coat with flour. Heat remaining 1 Tbsp. of oil in the same skillet over medium high heat. Brown pork for 2 to 3 minutes on each side. Stir in Pasta Sauce, wine and thyme, turning pork until well coated. Cover, reduce heat to medium low and simmer for 25 to 30 minutes, or until pork is tender and cooked through, turning halfway. Return the onions and peppers to the skillet and cook for 2 to 3 minutes, or until heated through. Serve hot with cooked pasta.

“In the spirit of full-disclosure, I’ve partnered with Classico and received product, coupons, premium items and reader giveaway coupons as part of my participation. However, no payment was given or expected for posting about the program, and as always, all opinions given here are fully my own. “