Pork Ragu

10 ounces ground Pork
10 ounces fresh cavatelli pasta
2 T dried currants
2 T Crème Fraiche
¼ cup grated parmesan cheese
1 bunch kale
2 cloves garlic
2 T tomato paste
1 t whole dried oregano
   Serves 2

Add pasta to salted boiling water and cook for 9-11 minutes
Drain pasta, saving ½ cup of liquid
Cut veins from kale and slice
Rehydrate currants in ¼ cup hot water
Chop 2 cloves of garlic
Cook pork, chopped garlic and oregano for 3-4 minutes or until lightly browned
Add tomato paste and cook for another 2 minutes
Add ¾ cup of water and cook for 1-2 minutes until slightly thickened
Add kale and currants with water
Season with salt and pepper
Cover skillet with aluminum foil and cook without stirring for 2-3 minutes or until kale is wilted
Add pasta to skillet adding ¼ cup of pasta water
Cook 1-2 minutes stirring constantly until pasta is coated
Add remaining pasta water if necessary for consistency
Garnish mixture with parmesan cheese and serve

This recipe is from Blue Apron

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