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Cavatelli Pasta & Pork Ragù

with Parmesan Cheese

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 980 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For this warming dish, you’ll make a rich pork ragù—a classic Italian meat sauce—to serve with cavatelli pasta, whose slightly open 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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Prepare the ingredients:
1 Prepare the ingredients:

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

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

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

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, chopped garlic, and oregano; 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 frequently, 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, 2 to 3 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 cooked ragù, add the cooked pasta, crème fraîche, 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). Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the cheese. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

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

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

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

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, chopped garlic, and oregano; 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 frequently, 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, 2 to 3 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 cooked ragù, add the cooked pasta, crème fraîche, 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). Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the cheese. Enjoy! 

Finish & serve your dish: