tricolor fusilli pasta with pork meat

• 250g tricolor fusilli pasta
• 300g pork meat, diced
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 red bell pepper, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• Fresh parsley for garnish
• Grated Parmesan cheese (optional)

Cook the tricolor fusilli pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.

Heat olive oil in a large pan over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent, about 3-4 minutes.

Add diced pork meat to the pan, seasoning with salt, pepper, and oregano. Cook until pork is browned and cooked through, approximately 7-8 minutes.

Stir in the diced red bell pepper, cooking for another 3-4 minutes until softened. If mixture seems dry, add a bit of reserved pasta water.

Combine cooked pasta with the pork and vegetable mixture. Toss well to coat. Garnish with fresh parsley and sprinkle Parmesan cheese if desired before serving.