Ground Pork Ragù & Cavatappi Pasta with Currants & Bell Pepper
45g of Protein

Ground Pork Ragù & Cavatappi Pasta

with Currants & Bell Pepper

25 MIN
2 Servings
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From the Test Kitchen

To add exciting contrast of flavor to this comforting pasta, you’ll cook savory pork with plump, sweet currants and briny capers in a bright sauce with classic Italian seasonings (basil, sage, oregano, and more).
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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ingredients
Ground Pork Ragù & Cavatappi Pasta with Currants & Bell Pepper
Title
  • 10 oz Ground Pork
  • 6 oz Cavatappi Pasta
  • 1 Bell Pepper
  • 2 Tbsps Dried Currants
  • 1 Tbsp Capers
  • 2 Tbsps Tomato Paste
  • ¼ cup Grated Parmesan Cheese
  • 2 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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 pepper; cut off and discard the stem. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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, stirring occasionally, 7 to 9 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.

Brown the pork & pepper
3 Brown the pork & pepper

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and sliced pepper; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned.

Make the sauce
4 Make the sauce

To the pan, add the chopped garlic, capers, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the currants and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and 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 garnished with the parmesan. 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 pepper; cut off and discard the stem. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 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
Brown the pork & pepper
3 Brown the pork & pepper

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and sliced pepper; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned.

4 Make the sauce

To the pan, add the chopped garlic, capers, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the currants and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.

Make the sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and 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 garnished with the parmesan. Enjoy! 

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