Creamy Pork Tagliatelle

Before we start, you're going to need to imagine two things: 

• Firstly that the blatant strands of spaghetti in the photo is actually tagliatelle. I *meant* to use tagliatelle, I really did, but turns out I just had wholewheat spaghetti on hand. Which tasted fantastic to be fair, but Creamy Pork Spaghetti doesn't quite have the same ring to it, now does it? So, squint your eyes a bit to make those strands appear wider and more tagliatelle-esque.
• Secondly we need to transport ourselves to a tropical isle somewhere. Or at least a place where one's toes is not in a semi-permanent state of frozenness. 

Done? Great. The tropical isle bit is actually more to soothe myself, I'm sick and tired of complaining about the winter weather. But I felt guilty jetting off to a tropical isle (even it it's just imaginary) and leaving you guys home alone. Share the love and all that. My tropical isle dream also takes care of that nasty work thing that takes up all my week day time and of course it comes with perks like cocktails on tap, juicy pineapple wedges and mangoes dripping down your chin. Mmmm, I'm starting to think I should turn this fantasty into reality. Which would also necessitate procuring a sugar daddy to foot the bill. I doubt TheHusband will be impressed. 

Nope, best I stick to what I know - food. Strips of pork smothered in a paprika'd (yeah that's a word now) sour cream sauce, tossed with roasted rosa tomatoes (to fuel the summer fantasy you see) and the pasta of your choice. Preferably tagliatelle. Just 'cause it sounds pretty. But, if you happen to only have spaghetti on hand? Well, rest assured I won't be judging. Now dig in!

Creamy Pork Tagliatelle
A Creative Pot original
Serves 4 - 6

1 1/2 medium onion, cut into chunks
6 rosa tomatoes, cut into chunks
olive oil
salt & pepper, to taste
250g button mushrooms
150 - 200g wholewheat tagliatelle (or spaghetti)
1/2 green bellpepper
450g pork neck steaks, cut into strips
1 tsp minced garlic
2 tbsp paprika
1/2 tbsp caraway seeds, plus extra to sprinkle over
250ml (1 cup) sour cream

1. Arrange onion and tomatoes into a roasting pan, drizzle with olive oil, season with salt and pepper and roast for about 30 minutes at 180C (350F), add mushrooms and roast a further 10 minutes until mushrooms have browned and tomatoes and onions are beautifully soft and oozy. Remove, but leave the oven on.
2. After you've added the mushrooms, bring a pot of salted water to the boil, add the pasta to the pot and cook until al dente.
3. Meanwhile, heat about a tablespoon of olive oil in a medium saucepan over medium-high heat. Briefly fry the peppers until just soft, then remove from pan and set aside. 
4. Add pork strips in batches to the pan, browning on all sides. Add garlic, paprika, caraway seeds and sour cream and add the peppers back in. Lower the heat slightly and cook over medium-low heat until the pork is cooked through. Adjust seasoning to taste.
5. Transfer pasta into a large oven casserole dish, stirring through the tomato and mushroom mixture as well as the creamy pork mixture. Sprinkle with caraway seeds and place in the oven for 30 minutes (still at 180C or 350F). Serve warm.