Cook pasta according to directions.  Add frozen peas at the last 5 minutes.  Drain and set aside.

Brown the pork in the olive oil with a splash of vinegar.  Remove from pan.

Add to pan, the onions and garlic. Cook until onions are half tender. Add tomatoes and the rest of the

vinegar.  Simmer 5 minutes, replace pork to the pan.  De-glaze pan with the chicken stock. Add parsley, cheese, spinach, and pasta.  Toss several times, and serve.