Pork and Broccoli Marsala Pasta (I call it Fire Pasta and love it)



  • 8 oz. boneless pork loin, thinly sliced
  • 2 tbls. of flour
  • 2 tbls. Olive oil
  • 1 tbls. Garlic, minced
  • 1 tsp. red pepper flake (makes it very spicy, use less if you don’t like really spicy food)
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1tsp. sage
  • ¾ cup of marsala cooking wine
  • ¾ cup of chicken broth
  • 12 oz bag of frozen broccoli florets thawed (not cooked)
  • 2 tbls. Butter
  • 8 oz. angel hair pasta cooked al dente
  • ¼ cup of Parmesan cheese


  1. Season pork with salt and pepper then toss with flour.  Heat oil in a sauté pan over medium heat; add pork and sauté until browned, about 3 minutes.  Stir in garlic, spices and pepper flakes and cook for 1 minute.
  2. Deglaze with marsala, then stir in the broth and broccoli florets.  Cover and cook for about 7 minutes or until broccoli is to your liking.
  3. Finish with butter, server over angel hair pasta and top with parmesan cheese.

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© John Hatcher