Assorted colors of fresh peppers and paprika turn bottled marinara into a rich Hungarian goulash-style sauce for a quick, hearty weeknight supper.
3 cups prechopped multicolored bell peppers
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 teaspoons paprika
1 1/2 cups red wine pasta sauce (such as Classico Cabernet)
1 cup water
3 cups hot cooked medium egg noodles (about 2 1/2 cups uncooked pasta)
How to Make It
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.
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.