Salt Pork Linguine

Salt Pork Linguine

Looking for a quick and affordable dinner recipe that doesn't skimp on flavor? Look no further than this Salt Pork Pasta recipe! In just 20 minutes, you can have a satisfying and delicious meal that's perfect for busy weeknights.

Course: MainCuisine: ItalianDifficulty: Medium
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  • 1/4 pound Capital Cured Salt Pork, sliced into small strips

  • 1 pack Pasta (Enough to serve 4-5 people)

  • 1/2 large Onion, diced

  • 5 cloves Garlic, minced.

  • 1/2 cup Italian Parsley - stems removed and chopped.

  • 1 tbsp Smoked Paprika (Optional, For Marinating)

  • 1/2 tsp Chili Flakes (Optional, For Marinating)

  • 1/4 tsp Cayenne Pepper (Optional, For Marinating)

  • 1/2 cup Sundried Tomatoes in olive oil chopped

  • 1/2 cup Heavy Cream

  • 1 small can Tomato Paste.


  • (Optional Step) In a bowl, mix the whole Capital Cured Salt Pork with smoked paprika, chili flakes, and cayenne pepper (if using). Toss to coat evenly with your hands, then let it sit in the fridge for 24 hours uncovered to marinate.
  • Bring a large pot of water to a boil for your pasta. Linguine takes about 10 minutes to cook, and that’s roughly the exact time we will need for our sauce.
  • While the water is heating up, prep your ingredients. Dice half a large onion, mince 5-6 cloves of garlic, and chop a small handful of Italian parsley. Set aside.
  • Preheat a large skillet over medium heat. Add ¼ pound of chopped marinated salt pork to the skillet and cook until crisp, about 5 minutes.
  • In the same skillet, add the diced onions and cook until softened about 3 minutes.
  • Add the minced garlic, parsley, and chopped sundried tomatoes to the skillet. Cook for an additional 1-2 minutes.
  • Add the tomato paste and heavy cream, and stir to combine. Thin the concentrate to your liking with some of your boiling starchy pasta water.
  • Drain the cooked pasta and add it to the skillet. Toss everything together to coat the pasta in the sauce.
  • Serve hot and enjoy!

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