Cavatappi Pasta & Pork Ragù with Romano Cheese

Cavatappi Pasta & Pork Ragù

with Romano Cheese

20 MIN
$11.94/serving 2 Servings
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  • with Cavatappi Pasta
    includes 6 oz Cavatappi Pasta View recipe
  • with Banza Chickpea Rotini Pasta
    includes 6 oz Banza Chickpea Rotini Pasta
  • with Banza Chickpea Rotini Pasta

    From the Test Kitchen

    For this warming dish, you’ll make a rich pork ragù—a classic Italian meat sauce—to serve with cavatappi pasta, whose wavy shape is a perfect partner for the hearty sauce. Sweet-tart bites of currants throughout elevate the savory flavors of the dish.
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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    ingredients
    Cavatappi Pasta & Pork Ragù with Romano Cheese
    Title
    • 10 oz Ground Pork
    • 6 oz Banza Chickpea Rotini Pasta
    • 2 cloves Garlic
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Dried Currants
    • 2 Tbsps Mascarpone Cheese
    • ¼ cup Grated Romano Cheese
    • 1 bunch Kale
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the currants in a bowl. Cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the kale; separate the leaves from the stems. Discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic.

    Cook the pasta
    2 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.

    Cook the pork & make the ragù
    3 Cook the pork & make the ragù

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork, chopped garlic, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to  4 minutes, or until lightly browned. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Add the sliced kale and rehydrated currants (including the liquid); season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is slightly wilted and the pork is cooked through. Remove the foil and stir to combine. Turn off the heat.

    Finish & serve your dish
    4 Finish & serve your dish

    To the pan of ragù, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is  thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the romano. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the currants in a bowl. Cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the kale; separate the leaves from the stems. Discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic.

    2 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.

    Cook the pasta
    Cook the pork & make the ragù
    3 Cook the pork & make the ragù

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork, chopped garlic, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to  4 minutes, or until lightly browned. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Add the sliced kale and rehydrated currants (including the liquid); season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is slightly wilted and the pork is cooked through. Remove the foil and stir to combine. Turn off the heat.

    4 Finish & serve your dish

    To the pan of ragù, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is  thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the romano. Enjoy!

    Finish & serve your dish
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