Assorted colors of fresh peppers and paprika turn bottled marinara into a rich Hungarian goulash-style sauce for a quick, hearty weeknight supper.
Cooking Light MARCH 2009
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add bell peppers to pan; sauté 5 minutes or until tender. Remove from pan.
2. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, browning on all sides. Stir in paprika; cook 1 minute. Add pasta sauce, 1 cup water, and bell peppers; bring to a boil. Reduce heat, and simmer 25 minutes or until meat is tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; cook 1 minute. Serve over egg noodles.
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