When most people think about pasta dishes, Puerto Rican style doesn’t really come to mind…ever. You would never think about the creole flavors of the caribbean to go well together but, in this particular dish, they make bold and magical flavors come together in each bite.
The base of the ingredients I use are very similar to that of the Sloppy Joses that I added back in the summer. Honestly, if there is a sauce to the dish in most Puerto Rican dishes, these ingredients are guaranteed to be the base (or start) and flavoring of the dish, with maybe a few tweeks. Sofrito is made of recao (no English translation to this ingredient…that I know of. It can usually be found in Asian markets), cilantro (don’t worry, for those who don’t like the taste of cilantro, you won’t even know it’s there), green and red peppers, sweet peppers (known as ajicitos but, are rare to find in the states, unless you are in areas like NY, NJ, Conn, etc. The sweet peppers you find in most supermarkets are suitable for this), garlic, onions, and oregano. It is blended up in a food processor (or you can go old school and mash it all up in a mortar and pestle) and smells AMAZING! I will sometimes make big batches and freeze some in ice cube trays (you’ll want designated ice cube trays or your ice will end up tasting like sofrito and I’m not really sure I like that in my Coke…🤣) No fear though, if you can’t find these ingredients or just don’t want to make any, you can buy premade sofrito in jars or in the freezer section of your local supermarket. (It will say Recaito and Sofrito and you will want to purchase both in order to get the full flavors). Then there is sazon which is a blend of spices plus annatto for color that also adds to the bold flavors of this dish. I’ll list all that you need in the recipe below.
In this dish, I use pork but, you can use chicken if you choose and you can also choose to make this a meatless option if you use something like chickpeas or even jackfruit in place of the meat. I’ll add a few tips in the notes if you want to give those options a try.
Don’t be afraid to give this dish a try because it isn’t a flavor you are used to in pasta dishes, trust me, you will be adding this to your pasta dishes rotations! Give it a try and let me know in the comments when you do!
Puerto Rican Style Pasta
Equipment
- 1 10 qt Stock Pot and 1 Pasta Pot
Ingredients
- 1.5-2 lbs Pork This can be boneless chops or bone in chops or even country style ribs. You will be cutting these into bite size pieces prior to cooking so, it's your choice.
- 1 16 oz Box of Penne Pasta
- 1 Tbsp Olive Oil
- 2 Tbsp Sofrito (homemade or premade) If using store bought Sofrito and Recaito, use 1 Tbsp of each. If you are just using one of them, then use 2 Tbsp.
- 2 Tbsp Tomato Paste
- 1 Packet Sazon Use the one that says with Annatto and Coriander. If you can't find the box with the envelopes, Badilla brand sells a jar of Sazon that you can also use. If you choose the jar version, use 1 tsp of the sazon
- 2 Cups Water You may not use all of it but, have 2 Cups set out just in case.
- 1 tsp Each of Salt and Pepper
Instructions
- Start to cut your pork into bite size pieces. If you have pork that has bones, be sure to remove the bones (you can save them for making homemade pasta sauce!)
- Next boil the water for the pasta and cook it according to the directions on the box. (I suggest only cooking the pasta to al dente) Drain and set aside.
- Heat your 10 qt stock pot over medium heat, add in the oil. Next add in your pork pieces and season with 1/2 tsp each of salt and pepper. Cook until the pork is cooked through and golden brown. (about 5 minutes)
- Next, push meat to the sides of the pot to make a small space in middle, add in your sofrito. Stir and saute for about 1 minute. Now add in your tomato paste, sazon and 1 Cup of water. Stir and lower heat to medium low and bring to a simmer. Cook for about 4 minutes. If the mixture is looking a bit dry, add 1/2 a cup of water at a time and bring to a simmer again and cook for an additional 2 minutes. You will want a light, semi-thick sauce to form with the pork. Taste and add in additional salt and pepper if needed.
- Once pork and sauce mixture is ready, add in the pasta (a few spoonfuls at a time and combine as you add the pasta in). Remove from heat and serve.