Nothing bothers my mother more than when I blow my grocery budget on specialty ingredients for one recipe—and then never touch them again. So this time, to give her (and my wallet) a break, I took a dive into our pantry and fridge, determined to make something out of the forgotten odds and ends.
The finds? A neglected bottle of sherry cooking wine, parmesan garlic wing sauce, and two too many leeks from last night’s dinner. Out of this hodgepodge came a surprisingly rich, tangy, and comforting pasta dish that tastes like a bit of everything: sweet, savory, creamy, and just indulgent enough. It’s perfect for a casual night in and goes great with a couple of steamed artichokes for an appetizer if you’re feeling fancy.
Ingredients (serves 3–4):
- 1 lb pork loin or pork chops, thinly sliced
- 12–16 oz fettuccine pasta (depending on how hearty you want it)
- 2 leeks, thinly sliced
- 3 tbsp parmesan garlic sauce (wing sauce works!)
- ½ cup sherry cooking wine
- 3 tbsp balsamic vinegar
- 3 tbsp butter
- ¼ cup reserved pasta water
- 1 tbsp lemon juice
- Chopped parsley for garnish
- Salt and pepper to taste
Instructions:
- Cook the pasta:
Bring a large pot of salted water to a boil and cook your fettuccine until al dente. Before draining, reserve about ¼ cup of pasta water to help loosen the sauce later. Set the pasta aside, and if it sits for a while, rinse it briefly with warm water to keep it from sticking.
- Caramelize the leeks:
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the leeks with a pinch of salt and cook for 8–10 minutes, stirring now and then, until softened and golden brown. Deglaze with 1 tablespoon of balsamic vinegar and cook for 2 more minutes until it’s absorbed. Remove from the pan and set aside.
- Sear the pork:
In the same pan, add another tablespoon of olive oil and heat to medium-high. Season the pork slices with salt and pepper, then sear them for about 3 minutes on each side until nicely browned. Deglaze the pan with the sherry wine, letting it bubble and reduce for about 3 minutes.
- Prepare the sauce:
Remove the pork from the pan, leaving the reduced sherry behind. Lower the heat to medium and stir in the Parmesan garlic sauce, followed by the reserved pasta water. Mix until smooth and creamy, then melt in 2 tablespoons of butter.
- Bring it all together:
Toss the pasta in the sauce along with the lemon juice and remaining 2 tablespoons of balsamic vinegar. Plate with the pork and leeks on top and finish with a sprinkle of parsley (and some extra parmesan if you’re like me and can never have enough).
A dish that balances creamy, tangy, and savory flavors all in one bite—and makes good use of those forgotten pantry ingredients. It’s filling, cozy, and perfect for when you want something special without having to run to the store (again).
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