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Cavatelli Pasta & Pork Ragù
with Parmesan Cheese
20 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
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Calories980 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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