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In a resealable plastic bag, combine flour, paprika, black pepper and cayenne pepper. Add the pork; seal bag. Toss to coat pork with flour mixture. In a large skillet heat oil over medium-high heat. Add pork; cook about 5 minutes or until browned on all sides.
Cut carrots in half crosswise. Cut each piece, lengthwise into quarters, making a total of 16 carrot sticks. Add carrots, undrained tomatoes, tomato sauce and bell pepper to skillet; stir to combine. Bring to a boil; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Add pasta to pork mixture in skillet; toss to combine. Top each serving with sour cream (or yogurt) and, if desired, sprinkle with parsley.