Cavatelli Pasta  & Pork Ragù with Parmesan Cheese

Cavatelli Pasta & Pork Ragù

with Parmesan Cheese

20 MIN
2 Servings
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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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  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
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fresh
ingredients
Cavatelli Pasta  & Pork Ragù with Parmesan Cheese
Title
  • 10 oz Ground Pork
  • 10 oz Fresh Cavatelli Pasta (Previously Frozen)
  • 1 bunch Kale
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Dried Currants
  • 2 Tbsps Crème Fraîche
  • 1 tsp Whole Dried Oregano
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. 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; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 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 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

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 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 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 the liquid is 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. Turn off the heat. Remove the foil and stir to combine. 

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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. 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. 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; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. 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

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 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 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 the liquid is 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. Turn off the heat. Remove the foil and stir to combine. 

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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy! 

Finish & serve your dish
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