Paprika Pork With Tagliatelle

• 2 tbsp vegetable oil
• 1 1/4 lb pork shoulder, cut into 1 inch pieces
• 1 None large Spanish onion, halved, thinly sliced
• 1 tsp mild paprika
• 1 cup chicken stock
• 1/2 cup tomato paste
• 3/4 cup sour cream
• 7 oz tagliatelle
• 8.75 oz broccoli, cut into small florets
• 1 tbsp butter
• 2 tbsp fresh chives, finely chopped

1. Heat 1 tbsp oil in a large frying pan over medium heat. Working in batches, cook pork for 2-3 mins, or until seared. Set aside. Add remaining oil. Cook onion until soft. Return pork to pan. Add paprika, stock, tomato paste and sour cream. Reduce heat. Simmer, covered, for 20 mins, or until pork is tender.
2. Meanwhile, cook pasta in boiling salted water for 6 mins. Add broccoli and cook for 2 mins, or until al dente. Drain. Toss with butter and 1 tbsp chives. Season.
3. Distribute pasta between serving plates. Top with pork mixture. Sprinkle with remaining chives.

vegetable oil, pork shoulder, spanish onion, paprika, chicken stock, tomato paste, sour cream, tagliatelle, broccoli, butter, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/24930 (may not work)